Creamy Lemon Parmesan Spaghetti
Creamy Lemon Parmesan Spaghetti
Ingredients
For the Spaghetti
- 12 ounces spaghetti, cooked according to package directions, reserving 1 cup pasta water
For the Creamy Lemon Parmesan Sauce
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/4 cup yellow onion, finely diced
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated, plus extra for garnish
- 1 lemon, zested and juiced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes, or to taste
For Garnish
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons Parmesan cheese, grated, for serving
Instructions
- 1
In a large skillet or Dutch oven, melt the butter with the olive oil over medium heat.
⏱️ 2 min
- 2
Add the diced onion to the pan and sauté until softened and translucent, about 3-5 minutes.
⏱️ 4 min
- 3
Sprinkle the flour over the softened onions and stir continuously for 1 minute to create a roux, cooking out the raw flour taste.
⏱️ 1 min
- 4
Gradually whisk in the chicken broth, followed by the heavy cream. Bring the mixture to a gentle simmer, stirring frequently, until the sauce begins to thicken, about 3-5 minutes.
⏱️ 4 min
- 5
Season the sauce with salt, black pepper, garlic powder, Italian seasoning, and red pepper flakes. Stir to combine.
⏱️ 1 min
- 6
Reduce the heat to low and stir in 1 cup of grated Parmesan cheese until it is fully melted and incorporated into the sauce.
⏱️ 2 min
- 7
Stir in the lemon zest and lemon juice from one lemon.
⏱️ 1 min
- 8
Add the cooked spaghetti directly into the pan with the sauce. Toss to coat the pasta evenly.
⏱️ 2 min
- 9
If the sauce is too thick, add reserved pasta water, 1/4 cup at a time, stirring until the desired creamy consistency is achieved.
⏱️ 2 min
- 10
Serve immediately, garnished with fresh chopped parsley and an extra sprinkle of grated Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Lemon Parmesan Spaghetti
For the Spaghetti
- 12 ounces spaghetti, cooked according to package directions, reserving 1 cup pasta water
For the Creamy Lemon Parmesan Sauce
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/4 cup yellow onion, finely diced
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated, plus extra for garnish
- 1 lemon, zested and juiced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes, or to taste
For Garnish
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons Parmesan cheese, grated, for serving
Instructions
- 1
In a large skillet or Dutch oven, melt the butter with the olive oil over medium heat.
⏱️ 2 min - 2
Add the diced onion to the pan and sauté until softened and translucent, about 3-5 minutes.
⏱️ 4 min - 3
Sprinkle the flour over the softened onions and stir continuously for 1 minute to create a roux, cooking out the raw flour taste.
⏱️ 1 min - 4
Gradually whisk in the chicken broth, followed by the heavy cream. Bring the mixture to a gentle simmer, stirring frequently, until the sauce begins to thicken, about 3-5 minutes.
⏱️ 4 min - 5
Season the sauce with salt, black pepper, garlic powder, Italian seasoning, and red pepper flakes. Stir to combine.
⏱️ 1 min - 6
Reduce the heat to low and stir in 1 cup of grated Parmesan cheese until it is fully melted and incorporated into the sauce.
⏱️ 2 min - 7
Stir in the lemon zest and lemon juice from one lemon.
⏱️ 1 min - 8
Add the cooked spaghetti directly into the pan with the sauce. Toss to coat the pasta evenly.
⏱️ 2 min - 9
If the sauce is too thick, add reserved pasta water, 1/4 cup at a time, stirring until the desired creamy consistency is achieved.
⏱️ 2 min - 10
Serve immediately, garnished with fresh chopped parsley and an extra sprinkle of grated Parmesan cheese.
⏱️ 1 min