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Creamy Herb Pasta

This Herb Pasta recipe has a delicious Parmesan cream sauce with butter, garlic, herbs, white wine, and linguine. It’s a perfect main course with roasted vegetables, and also pairs nicely with a variety of chicken dishes

A skillet filled with Creamy Herb Pasta with lemon slices.

Creamy Herb Pasta

If you’re in the mood for a deliciously creamy, gourmet-style pasta that doesn’t take a lot of work but has a ton of flavor, you’ve come to the right place! This recipe comes together super quickly and makes a great side dish for a variety of meals, but is also an excellent main course that you can serve with roasted vegetables

It starts by reducing some white wine in butter and garlic, (see pro tips for wine substitute). From there we add a little flour to create a roux, and slowly add a combination of chicken broth, half and half, and herbs. Freshly grated Parmesan cheese further enhances the sauce, and freshly squeezed lemon juice adds the perfect finish. Add some linguine and some freshly cracked pepper, and your gourmet meal is done!

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Add butter, garlic, and white wine to a skillet and bring it to a gentle boil. Let it reduce by half and whisk in the flour. Cook for 2 minutes, then add half and half, chicken broth, seasonings. Bring to a gentle boil, then reduce to a simmer.

Making a creamy herb sauce in a skillet by adding cream, broth, and seasonings to a roux.

Stir in Parmesan cheese, then remove from heat and stir in lemon juice. Add cooked linguine and toss to combine. Garnish with parsley and lemon wedges and serve!

A skillet with linguine being added to a creamy herb sauce.

Pro Tips

  • Wine: Sauvignon Blanc or Pinot Grigio are my favorite wines for this recipe. It adds next-level flavor to this sauce but chicken broth can be used if you don’t cook with wine.
  • Pasta: I use linguine for this recipe but penne and fettuccine make great options as well.
  • Grate the cheese from a wedge, it will melt and taste much better than packaged grated cheese.
  • Use freshly squeezed lemon juice if possible, as the flavor is far superior than bottled lemon juice.
  • Make sure the heat is off when you add the lemon juice at the end. Add it slowly and stir in continuously to ensure it doesn’t cause the cream to curdle.
  • I like to crack a little of this lemon pepper seasoning into the butter/garlic/wine while it reduces for a little extra flavor!

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This does reheat well.
  • Reheating this pasta in a makeshift double boiler on the stove top is the best way to restore it to its original form. 
  • Another reheating tip: I like to reserve and store some of the pasta water (about 1/2 cup), and add small splashes of it to the pasta while it reheats, it helps “loosen” up the noodles/sauce and restores it back to its original consistency. You don’t have to use the entire reserved amount.

A white plate topped with Creamy Herb Pasta with lemon wedges on the side.

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A skillet filled with Creamy Herb Pasta with lemon slices and kitchen tongs.

Creamy Herb Pasta

5 from 5 ratings
This Herb Pasta recipe has a delicious Parmesan cream sauce with butter, garlic, herbs, white wine, and linguine. It's a perfect side dish recipe or main course with roasted vegetables!

Ingredients

Seasonings

  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon mustard powder
  • 1 teaspoon parsley

Pasta

  • ½ lb. linguine
  • ½ cup dry white wine, or chicken broth. See notes.
  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • lemon pepper seasoning, optional. See notes
  • 2 tablespoons flour
  • 1 ¼ cups half and half, (half cream half milk)
  • ¾ cup chicken broth
  • 1 cup Parmesan cheese, finely grated from a block
  • 2 teaspoons lemon juice

To Garnish

  • Fresh Parsley
  • Fresh Lemon

Instructions

  • Prep Work: Combine the half and half, chicken broth, and seasonings in a large measuring cup with a spout and set aside. Measure out additional ingredients and begin boiling a pot of water for the pasta.
  • Add the white wine, butter, and garlic to a large skillet and bring it to a gentle bubble. Let it reduce by half, about 4 minutes. (Pro Tip: Add a pinch of high-quality lemon pepper seasoning to the skillet for even more flavor. See notes.)
  • Stir in the flour and cook for 1-2 minutes, stirring continuously.
  • Add half and half mixture in small splashes, stirring continuously. Bring to a gentle boil, reduce heat to low, and cover it partially.
  • Boil the pasta to al dente according to package instructions. Salt the pasta water well to ensure that the pasta itself has plenty of flavor. I use 2 tbsp. kosher salt. Drain once cooked.
  • Slowly stir the grated cheese into the sauce over low heat.
  • Remove from heat and stir in the lemon juice. Add the pasta and toss to combine. Taste and season with salt/freshly cracked pepper if desired. Serve with lemon wedges.

Notes

Pro Tips:
  • Wine: Sauvignon Blanc or Pinot Grigio are my favorite wines for this recipe. It adds next-level flavor to this sauce but chicken broth can be used if you don't cook with wine.
  • Pasta: I use linguine for this recipe but penne and fettuccine make great options as well.
  • Grate the cheese from a wedge, it will melt and taste much better than packaged grated cheese.
  • Use freshly squeezed lemon juice if possible, as the flavor is better than bottled lemon juice.
  • Make sure the heat is off when you add the lemon juice at the end. Add it slowly and stir in continuously to ensure it doesn't cause the cream to curdle.
  • I like to crack a little of this lemon pepper seasoning into the butter/garlic/wine while it reduces for a little extra flavor!

The nutritional information provided is an estimate and is per serving. There are 4 servings in this recipe.

Nutrition

Calories: 530kcal, Carbohydrates: 51g, Protein: 20g, Fat: 25g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.3g, Cholesterol: 67mg, Sodium: 683mg, Potassium: 305mg, Fiber: 2g, Sugar: 5g, Vitamin A: 734IU, Vitamin C: 2mg, Calcium: 408mg, Iron: 2mg

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14 comments on “Creamy Herb Pasta”

  1. Creamy and herbaceous. Easy recipe with ingredients readily available. Used this as a side for grilled chicken. Also used heavy cream and carb nada noodles to make it more keto friendly

    • I am sooo happy that you enjoyed the recipe Melanie, and “herbaceous” is officially my new favorite word! haha!! Thank you so much for taking the time to leave a review, I really appreciate it! -Stephanie

  2. When do you put the olive oil in.

  3. stepanhie, looking forward in trying this recipe-creamy herb. i want to say i cooked the chicken picata recipe it was awesome. i had people over for dinner and it went over big time. thank you for the recipe. thank you for being a great cook

  4. As suspected, made this tonight and it was soooo good! Sautéed some chicken to go with it! A hit in our house!

  5. My feeling is that there is no better dish than pasta with a truly delicious home-made sauce and this recipe takes the cake! I grew up eating something similar but your version really pushes the flavor over the top! The lemon was subtle but added a fresh tang to a creamy base. And those herbs!!!! Now that I have tried this, I don’t think I will be able to resist making this regularly for my family just so I can eat it over and over again. Thank you so much!!!

    • I really like your feelings Carmin, and totally agree!💗 I’m so happy you liked this one as much as I do, thanks so much for the great comments and for taking the time to leave a review!

  6. Quick, easy and delicious!  Lots of flavor, with the wine, herbs, chicken stock, butter, cream.  It’s a keeper!

  7. Turned out really well! I roasted some cherry tomatoes in a garlic infused olive oil and added to the pasta.  Definitely will make again.

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