Creamy Lemon & Parmesan Noodles

4.41 from 5 votes

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A bowl noodles
©Platter Talk

Creamy Lemon & Parmesan Noodles make for a simple yet luxurious meal that is fast, easy and affordable. Let’s not to forget one additional and important attribute attribute: delicious.

lemon and parmesan noodles in a bowl
©Platter Talk

I found my inspiration for these Creamy Lemon & Parmesan Noodles in the New York Times. Billed as being astonishingly delicious and surprisingly easy to make, this dish proved to be all that and more. Elements of lemon, crushed black pepper and Parmesan all coalesce into a creamy base which serves to coat the whole grain Amish noodles that I used for this recipes.

A roast chicken on a platter
Our Lemon Rosemary Chicken, served with Creamy Lemon & Parmesan Noodles

It’s not necessary to serve these Creamy Lemon & Parmesan Noodles with anything.  I picked up a beautiful roasting hen this weekend which I already had  on our Sunday menu. Why not combine the two, I thought. As it turns out, this is pretty much a match made in food heaven. Our boys loved the noodles, the chicken, and the entire meal. Give these a try and please let me know your thoughts.  -Dan

creamy lemon and parmesan noodles
©Platter Talk

Creamy Lemon & Parmesan Noodles

4.41 from 5 votes
Adapted from The New York Times
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Yield: 6 People


  • 12 ounces wide egg noodles
  • Zest and juice of 2 lemons; zest cut in very thin strips 1 inch long
  • 1 cup heavy cream
  • 1/2 cup shredded Parmesan cheese
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste


  • Bring a large pot of water to a boil. Add noodles, and stir to separate. Cook for 8 minutes or until tender. Drain, then return to the cooking pot.
  • Just before noodles are done, in a small saucepan combine the lemon zest, cream, salt and pepper. Cook over medium heat for 2 minutes, or until cream comes to a boil.
  • Pour cream mixture over drained noodles, and add the lemon juice and Parmesan cheese. Stir to coat. Cook over medium heat, stirring, until all the liquid is absorbed, about 1 to 2 minutes. Garnish with additional Parmesan and/or lemon zest if desired.


Calories: 390kcal, Carbohydrates: 42g, Protein: 12g, Fat: 20g, Saturated Fat: 11g, Cholesterol: 109mg, Sodium: 154mg, Potassium: 179mg, Fiber: 2g, Sugar: 1g, Vitamin A: 690IU, Vitamin C: 1mg, Calcium: 138mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Entree
Cuisine: American
Tried this recipe?Mention @plattertalk or tag #plattertalk!

Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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  1. 5 stars
    Wow! I love all things lemon, so I know we’d love these! I’m putting them on my to-try list for when my daughter is home over Christmas break…she’ll love them too! Thanks for the recipe!

    1. What a delight and honor to hear from you, Heidi! Thanks for the wonderful comments, we’re happy you enjoyed this one. Best regards to you and your family and thanks again for popping by!

  2. Anything with heavy cream, noodles and cheese is right up my alley. And the lemon – just that nice refreshing touch!