Serve this with my restaurant-style Chicken Piccata Recipe.
We are complete suckers for this creamy lemon pasta in our house. The zesty tang of the lemon is balanced out by the savory Parmesan cheese and cream sauce. Every ingredient complements each other perfectly. Speaking of the ingredients… here’s what you’ll need.
How to Make it
See recipe card at bottom of post for quantities and full instructions. Melt the butter in a saucepan over medium heat. Add the garlic and cook for 1 minute.
Add the chicken broth. Slowly stir in the half and half. Bring to a gentle boil, then add the angel hair pasta.
Once the noodles can bend, use kitchen tongs immerse them into the sauce. Let it simmer for 4-5 minutes, until cooked through. Gradually sprinkle in the Parmesan cheese and stir to combine. The pasta will continue to thicken upon standing. Remove from heat and squeeze fresh lemons over the pasta. Stir the combine. Add fresh Parsley and serve.
The Trick to Extra Creamy Sauce
Refrain from adding cold ingredients into warm pasta when you prepare it. This includes the cheese, half and half, and/or milk. The consistency will be super creamy if you follow this instruction. Purchase a block of high-quality Parmesan cheese. Always shred the cheese yourself, it will taste and melt much better. Let the cheese come to room temperature before adding it to the warm (not hot!) base. Add the cheese gradually as opposed to all at once.
Storing Leftovers
Leftovers should be stored in an airtight container in the refrigerator for up to three days. You can also freeze it and store it for up to 3 months.
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