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Recipe

Light Creamy Pasta Recipe

Velvety, rich, and secretly weeknight-easy. This lighter cream sauce clings to every noodle with garlic, lemon, and Parmesan, with no heavy cream required.

Author By Matt Campbell
4.8
Bowl of spaghetti in a light creamy sauce with Parmesan and black pepper
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If you love creamy pasta but do not love the post-dinner nap that sometimes comes with it, this one is for you. We are making a light creamy pasta that still tastes velvety and rich, thanks to a smart little combo: starchy pasta water, a touch of half-and-half, and Parmesan melted in at the end.

The vibe here is cozy and glossy, with garlic doing its thing, lemon keeping everything bright, and plenty of black pepper for that pause-mid-bite moment. It is also flexible. Add chicken, shrimp, peas, spinach, mushrooms, whatever is hanging out in your fridge and wants to be useful.

Pasta water being ladled into a skillet of creamy sauce

Why It Works

  • Big creaminess with less heaviness: Half-and-half gives you richness, while pasta water and Parmesan create the silky, restaurant-style cling.
  • No broken sauce stress: We take the pan off the heat before adding cheese so it melts smooth instead of turning grainy.
  • Fast flavor build: Garlic blooms in olive oil and butter, then lemon zest and juice wake the whole thing up.
  • Perfect texture control: You can make it looser and glossy or thicker and clingy by adjusting pasta water.

Pairs Well With

  • Roasted broccoli on a sheet pan

    Sheet Pan Roasted Broccoli

  • Garlic bread slices on a baking tray

    Easy Garlic Bread

  • Green salad with lemon vinaigrette

    Crisp Green Salad with Lemon Vinaigrette

  • Sautéed shrimp with garlic and parsley

    Quick Garlic Shrimp

Storage Tips

Creamy pasta leftovers are totally doable, you just need a little gentleness.

How to store

  • Fridge: Cool completely, then store in an airtight container for up to 3 days (or follow your local food-safety guidance).
  • Freezer: I do not recommend freezing this one. Dairy sauces can separate and turn grainy after thawing.

How to reheat without drying it out

  • Stovetop (best): Add pasta to a skillet with a splash of water or milk, warm on low, and stir until the sauce loosens back up.
  • Microwave (still fine): Add a small splash of water or milk, cover loosely, heat in 30 second bursts, stirring between rounds.

Pro tip: Finish reheated pasta with fresh lemon juice and a tiny sprinkle of Parmesan. It wakes it right back up.

Common Questions

Can I make this without half-and-half?

Yes. Use whole milk for a sauce that is lighter than half-and-half. You can also use 2%, but expect it to be a bit thinner. Do not skip the Parmesan, and use pasta water to keep it silky.

Why did my sauce turn grainy?

Usually the heat was too high when the cheese went in. Take the pan off the heat, let it cool for 30 to 60 seconds, then add Parmesan gradually while tossing. If it still looks tight, add a splash of hot pasta water and keep tossing.

Can I use pre-grated Parmesan?

You can, but shelf-stable grated Parmesan often contains anti-caking agents (like cellulose or starch) that can make sauces less smooth. For the glossiest sauce, use freshly grated Parmesan or a refrigerated “freshly grated” style.

What pasta shape works best?

Long noodles like spaghetti or linguine are classic, but short shapes with ridges like penne or rigatoni grab sauce like champs.

My sauce is too thin or too thick. Help?

Too thin: Let it gently simmer for 1 to 2 more minutes, then add a small handful of Parmesan and toss again.

Too thick: Add hot pasta water a splash at a time while tossing until it loosens and turns glossy.

How do I add protein?

Stir in rotisserie chicken, sautéed shrimp, crispy pancetta, or white beans. Add them at the end so they warm through without overcooking.

Skillet of creamy pasta being tossed with tongs

This is the pasta I make when I want something that feels like a hug, but I also want to be a functioning human afterward. The first time I nailed it, it was honestly by accident. I was trying to “lighten up” Alfredo, got nervous about using too much cream, and ended up leaning hard on pasta water and Parmesan instead. The sauce turned glossy and clingy, like it had secrets. Now it is my go-to for weeknights when I need dinner to be comforting and low drama, with just enough lemon to keep things interesting.