Lemon Garlic Cream Sauce Recipe

lemon cream sauce recipe on a white plate, garlic cream sauce for pasta, garlic cream sauce.

4.75 from 8 votes

This Garlic Lemon Cream Sauce is an easy way to turn a simple meal into something absolutely delicious. It uses just a few ingredients to make the most creamy, flavorful, and super versatile lemon cream sauce recipe you can mix with pasta, use in casseroles and bakes, drizzle over chicken, and more.

Prep Time15

Total Time15

Course: Sauce

Cuisine: American, Italian

Servings: servings (about 1 1/2 cups of sauce, enough for 1 pound of pasta)

Calories: 330kcal

Author: The Carefree Kitchen

Ingredients

3 tablespoons butter
1 tablespoon garlic minced
1 large lemon zested and then juiced
1 cup chicken broth
1/2 cup heavy whipping cream
1/2 cup Parmesan cheese grated (plus more for garnish)
1/2 teaspoon salt
1/8 teaspoon black pepper
1 pound pasta
fresh parsley chopped (for garnish)

US Customary - Metric

Instructions

Cook the pasta in salted water until al dente. Save 1/2 cup of the pasta water, then drain.
In a large skillet over medium heat, add the butter and minced garlic. Cook while stirring for about 2 minutes, or until the garlic is transparent.
Reduce the heat to medium-low and add the lemon zest. Cook for 30 seconds, until fragrant.
Whisk in the broth and heavy cream. Bring to a gentle simmer and cook for 4 to 6 minutes, stirring often, until reduced by about a third and thick enough to coat a spoon.
Remove from the heat and whisk in the Parmesan until melted. Let it cool for 1 minute, then slowly whisk in the lemon juice, salt, and pepper.
Toss the sauce with the pasta, adding a splash of pasta water if needed to loosen it. Finish with fresh parsley and additional Parmesan cheese if desired. Enjoy!

Notes

Refrigerator: if you have leftovers or want to make this sauce ahead of time, allow to cool at room temperature and then store in an airtight container in the fridge for up to 3 days.

To reheat: reheat in a pot over low heat, adding a splash of heavy cream, broth, or white wine and stirring frequently. Continue to thin the sauce as needed.

Nutrition