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Homemade Lemon Garlic Cream Fettuccini photo
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Lemon Garlic Cream Fettuccini

Creamy lemon and garlic fettuccini finished with cream cheese and Parmesan for a bright, comforting pasta.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 6 servings

Ingredients

  • 8 ounces fettuccini noodles
  • 1/4 cup salted butter
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • 1 teaspoon lemon zest
  • 1/2 cup heavy whipping cream
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 4 ounces cream cheese, cubed
  • 2 tablespoons lemon juice
  • 2 teaspoons fresh parsley, minced
  • grated Parmesan cheese for serving

Instructions

  • Cook the fettuccini according to package directions until al dente; drain and set aside.
  • In a large skillet over medium-high heat, melt the butter.
  • Add the minced onion to the skillet and cook 3–4 minutes until softened.
  • Add the minced garlic and lemon zest and cook 1 minute until fragrant.
  • Slowly stir in the heavy cream, salt, and pepper until combined.
  • Whisk in the cubed cream cheese and stir until fully melted and the sauce is smooth; remove from heat and let cool slightly.
  • Stir in the lemon juice, then add the cooked pasta and minced parsley to the sauce and toss to coat evenly.
  • Serve immediately topped with grated Parmesan cheese and additional parsley or lemon peel if desired.

Equipment

  • Large Pot
  • Large Skillet
  • Colander
  • Measuring cups and spoons
  • whisk or spoon

Notes

  • Use fresh lemon juice and zest for the best flavor.
  • Cube the cream cheese so it melts more quickly.
  • Reserve some pasta water to loosen the sauce if needed.
  • Salt the pasta water well when boiling.