I just made One Pot Creamy Lemon Pasta and I’m not kidding when I say the buttery lemon sauce is the kind of dinner that makes you forget takeout exists.

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I’m obsessed with this One Pot Creamy Lemon Pasta because it hits the bright, buttery spot I crave on tired weeknights. I love that tang from the zest of 1 lemon and the way the sauce clings thanks to 1 cup freshly grated Parmesan cheese, packed.

It’s messy in the best way, saucy and lemony and somehow totally satisfying. I adore that it feels special without trying too hard.

Simple Lemon Pasta that actually makes me want seconds. No fuss, just a bowl that smells like citrus and parmesan and somehow makes dinner worth showing up for every single time.

Ingredients

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Basically the pasta; soaks up the lemon cream and holds everything together.
Adds slickness and helps brown the garlic lightly for flavor.
Gives richness and silky mouthfeel, it’s comforting and smooth.
Adds a warm, savory kick you’ll want more of.
Bright citrus oils, punchy aroma that wakes up the whole dish.
Gives tangy zip, keeps the sauce from feeling too heavy.
Cook liquid that adds savory depth and cooks the pasta.
Creamy binder that softens lemon and makes the sauce luxurious.
Salty, nutty melt-in-your-mouth umami that helps the sauce stick.
Brings out flavors; a little salt goes a long way.
Adds gentle heat and a peppery background bite.
Optional kick for when you want a spicy little nudge.
Fresh herbal brightness and color, makes it feel homey.
Protein option that turns it into a full, satisfying meal.

Ingredient Quantities

12 oz (340 g) linguine or spaghetti

1 tbsp olive oil

2 tbsp unsalted butter

3 garlic cloves, minced

zest of 1 lemon (about 1 tsp)

1/4 cup fresh lemon juice (about 1 lemon)

4 cups low sodium chicken broth or vegetable broth

1/2 cup heavy cream or half and half

1 cup freshly grated Parmesan cheese, packed

1 tsp kosher salt, more to taste

1/2 tsp freshly ground black pepper

pinch red pepper flakes, optional

2 tbsp chopped fresh parsley, for garnish

1 lb cooked chicken or shrimp, optional for serving

How to Make this

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1. Heat the oil and butter in a large wide pot over medium heat until the butter is foamy, then add the minced garlic and cook about 30 seconds to 1 minute until fragrant but not brown.

2. Stir in the lemon zest so it wakes up in the fat, then pour in the 4 cups of chicken or vegetable broth and the lemon juice; bring the liquid to a rolling boil.

3. Add the linguine or spaghetti in a single layer, pushing it down so it’s mostly submerged; reduce to a lively simmer and cook uncovered, stirring every couple minutes so the pasta doesnt stick, until pasta is al dente and most of the liquid is absorbed, about 9 to 12 minutes depending on pasta.

4. If the pot seems dry before the pasta is cooked, add a splash of extra broth or water; reserve a few tablespoons of cooking liquid if you want to loosen the sauce later.

5. Once the pasta is al dente, lower the heat to low and stir in the heavy cream or half and half until incorporated and slightly thickened, about 1 minute.

6. Turn off the heat and immediately stir in the grated Parmesan, butter (if you want it extra glossy), kosher salt, black pepper, and a pinch of red pepper flakes if you like heat; keep stirring until the cheese melts and the sauce is silky.

7. Taste and adjust: add more salt, a squeeze more lemon juice for brightness, or a tablespoon or two of reserved pasta liquid if the sauce is too thick.

8. Fold in cooked chicken or shrimp if using, just long enough to warm through, and let the pasta sit in the pot for a minute so the sauce clings to the noodles.

9. Serve hot topped with chopped fresh parsley and extra Parmesan at the table. Enjoy every buttery lemony bite.

Equipment Needed

1. Large wide pot (at least 5 to 6 quarts)
2. Lid for the pot
3. Wooden spoon or heatproof silicone spatula (for stirring)
4. Tongs (to push and toss the pasta)
5. Measuring cups and spoons
6. Microplane or zester (for lemon zest)
7. Chef’s knife and cutting board (for garlic, parsley, optional protein)
8. Box grater or fine grater for Parmesan and a colander or slotted spoon (to drain or rescue pasta)

FAQ

Q: Can I make this pasta vegetarian?

A: Yes, just use vegetable broth instead of chicken broth and skip the chicken or shrimp. It's still creamy and bright from the lemon, you won't miss the meat.

Q: Do I have to use heavy cream, or can I use milk?

A: Heavy cream or half and half gives the best silky texture, but you can use whole milk in a pinch. The sauce will be thinner so stir in a little extra Parmesan to thicken, and watch it so it doesn't get grainy.

Q: My pasta stuck together while cooking in one pot, how do I stop that?

A: Make sure the pasta is in a single layer when you add the broth and stir right away so it's separated, then stir every few minutes while it simmers. Also keep the heat at a steady simmer not a boil, that helps a lot.

Q: Can I make this ahead or reheat leftovers?

A: You can make ahead but the sauce firms up in the fridge. Reheat gently on low with a splash of broth or milk and stir until smooth, then add a little extra grated Parmesan if it needs body.

Q: How do I prevent the sauce from getting grainy after adding Parmesan?

A: Remove the pot from high heat before you add the cheese, then stir it in slowly so it melts evenly. Using freshly grated Parmesan helps, pregrated stuff can clump and make the sauce gritty.

Q: Want more protein, how do I add chicken or shrimp?

A: If using cooked chicken or shrimp, stir them in at the end to warm through so they don't overcook. If raw, sear them first in the pot with the oil and butter, remove, then continue the recipe and add them back near the end.

Creamy Lemon Pasta (One Pot!) Recipe Substitutions and Variations

Pasta (12 oz linguine or spaghetti): swap for gluten free spaghetti or brown rice pasta, or use zucchini noodles for a lower carb option. They cook faster so watch the time, they can get soggy.
Unsalted butter (2 tbsp): use extra virgin olive oil or light olive oil, or try a neutral oil like avocado oil if you want no buttery flavor. Coconut oil works too but it adds a subtle coconut note.
Heavy cream (1/2 cup): use whole milk thickened with 1 tsp cornstarch or 1 tbsp flour, or stir in plain Greek yogurt off heat for a tangy creaminess. If using yogurt warm gently so it doesn’t curdle.
Parmesan cheese (1 cup): substitute Pecorino Romano for a saltier sharper bite, or use grated Asiago. For a dairy free version try nutritional yeast, add a pinch more salt to taste.

Pro Tips

1. Salt the broth like you would pasta water, but taste first; if you under-salt the broth the whole dish will be bland. A good rule is to make it noticeably salty before the cheese goes in, you can always add more later.

2. Keep the heat lively while the pasta cooks so it releases starch into the liquid, but stir often so the noodles dont clump. If you see the liquid vanishing too fast, add small splashes of hot water or extra broth instead of turning the heat up more.

3. Grate the Parmesan fresh and let the pot cool for a few seconds before adding it, otherwise the cheese can seize and get grainy. If the sauce looks gluey, whisk in a tablespoon or two of the reserved cooking liquid to loosen it.

4. If adding chicken or shrimp, warm them gently in the sauce at the end rather than cooking them in it. That prevents overcooking and keeps the sauce glossy. Finish with a squeeze of lemon just before serving for a bright pop.

Creamy Lemon Pasta (One Pot!) Recipe

Recipe by Francis Mead

0.0 from 0 votes

I just made One Pot Creamy Lemon Pasta and I'm not kidding when I say the buttery lemon sauce is the kind of dinner that makes you forget takeout exists.

Servings

servings

Calories

618

kcal

Equipment: 1. Large wide pot (at least 5 to 6 quarts)
2. Lid for the pot
3. Wooden spoon or heatproof silicone spatula (for stirring)
4. Tongs (to push and toss the pasta)
5. Measuring cups and spoons
6. Microplane or zester (for lemon zest)
7. Chef’s knife and cutting board (for garlic, parsley, optional protein)
8. Box grater or fine grater for Parmesan and a colander or slotted spoon (to drain or rescue pasta)

Ingredients

12 oz (340 g) linguine or spaghetti
1 tbsp olive oil
2 tbsp unsalted butter
3 garlic cloves, minced
zest of 1 lemon (about 1 tsp)
1/4 cup fresh lemon juice (about 1 lemon)
4 cups low sodium chicken broth or vegetable broth
1/2 cup heavy cream or half and half
1 cup freshly grated Parmesan cheese, packed
1 tsp kosher salt, more to taste
1/2 tsp freshly ground black pepper
pinch red pepper flakes, optional
2 tbsp chopped fresh parsley, for garnish
1 lb cooked chicken or shrimp, optional for serving

Directions

Heat the oil and butter in a large wide pot over medium heat until the butter is foamy, then add the minced garlic and cook about 30 seconds to 1 minute until fragrant but not brown.
Stir in the lemon zest so it wakes up in the fat, then pour in the 4 cups of chicken or vegetable broth and the lemon juice; bring the liquid to a rolling boil.
Add the linguine or spaghetti in a single layer, pushing it down so it's mostly submerged; reduce to a lively simmer and cook uncovered, stirring every couple minutes so the pasta doesnt stick, until pasta is al dente and most of the liquid is absorbed, about 9 to 12 minutes depending on pasta.
If the pot seems dry before the pasta is cooked, add a splash of extra broth or water; reserve a few tablespoons of cooking liquid if you want to loosen the sauce later.
Once the pasta is al dente, lower the heat to low and stir in the heavy cream or half and half until incorporated and slightly thickened, about 1 minute.
Turn off the heat and immediately stir in the grated Parmesan, butter (if you want it extra glossy), kosher salt, black pepper, and a pinch of red pepper flakes if you like heat; keep stirring until the cheese melts and the sauce is silky.
Taste and adjust: add more salt, a squeeze more lemon juice for brightness, or a tablespoon or two of reserved pasta liquid if the sauce is too thick.
Fold in cooked chicken or shrimp if using, just long enough to warm through, and let the pasta sit in the pot for a minute so the sauce clings to the noodles.
Serve hot topped with chopped fresh parsley and extra Parmesan at the table. Enjoy every buttery lemony bite.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.