Keto Creamy Parmesan Lemon Baked Pasta with Garlic
Rich, creamy pasta baked with tangy lemon, Parmesan, and cream cheese creates a comforting dish perfect for weeknight dinners or entertaining. The bright citrus cuts through the richness while garlic adds depth. Unlike stovetop versions, baking develops a golden top and melds flavors beautifully. Serve to family or guests who enjoy indulgent pasta dishes with a fresh twist.
Ingredients
- 1 tablespoon olive oil
- 4 cloves garlic
- 1 pound spaghetti, dried
- 8 ounces cream cheese, softened
- 2 lemons lemons, zested, one cut into wedges and one juiced
- 6 ounces Parmesan cheese
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- parsley, for garnish(optional)
Instructions
- 1
Cook spaghetti 1 minute less than package directions in salted water
- 2
Drain pasta without rinsing and reserve 1/3 cup pasta water
- 3
Heat olive oil and garlic in large pot over medium high heat until fragrant
- 4
Add cream cheese and Parmesan cheese, stirring to combine
- 5
Mix in lemon juice, lemon zest, and reserved pasta water
- 6
Season with salt and pepper to taste
- 7
Add cooked pasta and toss to combine
- 8
Transfer to 9x13 baking dish and bake until golden
- 9
Serve with lemon wedges, additional zest, and parsley
Tips
Reserve pasta water before draining as the starch helps bind the creamy sauce and prevents it from breaking when baking.
Use freshly grated Parmesan rather than pre-grated for better melting and richer flavor in the sauce.
Let cream cheese soften at room temperature for easier mixing and smoother sauce consistency.
Good to Know
Refrigerate leftovers up to 3 days in covered container
Can assemble dish completely up to 4 hours ahead, then bake when ready to serve
Serve hot from oven with lemon wedges and fresh herbs on the side
Common Mistakes
Don't rinse pasta after cooking to avoid removing starch needed for sauce binding
Soften cream cheese fully to avoid lumpy sauce that won't melt smoothly
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use different pasta shapes for this recipe?
Yes, any pasta shape works well. Tube shapes like penne or rigatoni hold the sauce nicely, while long pasta like linguine or fettuccine also work perfectly.
What if my sauce seems too thick before baking?
Add more reserved pasta water gradually until desired consistency. The sauce will thicken further during baking, so err on the slightly loose side.
How long will leftovers keep in the refrigerator?
Store covered leftovers up to 3 days. Reheat in microwave with splash of milk or in oven covered with foil until heated through.