Creamy Lemon Garlic Pasta
A simple pasta that feels like a small upgrade to your usual weeknight routine. The lemon-infused angel hair pasta, creamy garlic sauce, and grilled chicken make it equal parts fresh, comforting, and easy to pull together.
Ingredients
For the Pasta & Lemon Water
- 12 oz angel hair pasta
- Zest of 2 lemons divided
- 1 lemon sliced
- Salt for boiling water
For the Sauce
- 4 tbsp butter
- 2 tbsp olive oil
- 3 cloves garlic minced
- Juice of 2 lemons about ⅓–½ cup
- ½-¾ cup heavy cream
- 1 cup peas
- ½-¾ cup reserved pasta water
- ½ cup freshly grated Parmesan cheese
- ½ tsp salt plus more to taste
- ½ tsp black pepper
- ¼ cup fresh parsley chopped
For Serving
- Extra Parmesan optional
- Lemon wedges optional
Instructions
- Bring a large pot of water to a boil.
- Season generously with salt, then add half of the lemon zest and the lemon slices.
- Add angel hair pasta and cook according to package instructions (about 3–4 minutes) until al dente.
- Reserve ¾–1 cup pasta water, then drain and set aside.
- In a large skillet over medium heat, melt the butter with the olive oil.
- Add garlic and cook for 30–60 seconds until fragrant.
- Stir in remaining lemon zest and lemon juice. Let simmer for 1–2 minutes.
- Pour in the heavy cream and let it gently simmer for 2–3 minutes until slightly thickened.
- Stir in the peas and cook for 2–3 minutes until warmed through and bright green.
- Add the cooked pasta to the skillet.
- Pour in ½ cup reserved pasta water and toss to combine.
- Add Parmesan, salt, pepper, and red pepper flakes.
- Continue tossing until the sauce is silky and coats the pasta, adding more pasta water as needed.
- Remove from heat and stir in fresh parsley.
- Taste and adjust seasoning as needed.
- Serve immediately with extra Parmesan and a squeeze of fresh lemon juice.