Lemon Garlic Cream Fettuccini


We keep getting tiny glimpses of spring here in Utah. About once or twice a week we will have a day that warms up to the 50’s. We get so excited to see the sun and have jacket weather! We have been loving going on walks to our neighborhood park and playing outside. I love all of the things about spring. Especially the Cadberry eggs that are in the stores right now! 😉

My family loves fettuccini. But I think that it was time for a change. And with added lemon it really added a delicious twist to it. It was so amazingly creamy with the perfect flavors throughout. It is simple enough to make and indulgent enough to be a  meal. It would also be great to add some grilled chicken to it or great just by itself. This recipe became an instant favorite for me. And totally satisfied my pasta craving. 🙂

Recipe Adapted from the Taste of Homes magazine

Lemon Garlic Cream Fettuccini

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Alyssa Rivers
Servings 6 Servings

Delicious and creamy fettuccini with added lemon and garlic for the perfect twist.

Course Dinner, Main Course
Cuisine Italian American
Keyword fettuccini recipes, lemon garlic cream fettuccini


  • 3 Teaspoon lemon peel grated
  • 2 Teaspoons fresh parsley minced
  • 2 Garlic Cloves minced
  • 8 oz fettuccini uncooked

Lemon Garlic Cream Sauce:

  • 1/4 cup butter
  • 1 small onion chopped
  • 2 garlic cloves minced
  • 1 tsp lemon peel grated
  • 1/2 cup heavy whipping cream
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 4 oz cream cheese cubed
  • 2 Tablespoons lemon juice
  • 2 tomatoes diced
  • 2 teaspoons fresh parsley minced
  • grated parmesan cheese optional


  1. In a small mixing bowl, mix the lemon peel, parsley and 2 teaspoons minced garlic. Cook the fettuccini according to package directions and drain.
  2. To make the sauce, In a large skillet over medium high heat melt the butter. Add the onion and cook for 3-4 minutes until tender. Add the garlic and lemon peel. Slowly stir in the heavy cream, salt and pepper. Whisk in the cubed cream cheese and stir until melted. Remove from heat and allow to cool slightly. Add in the lemon juice.
  3. Add pasta, tomatoes, and parsley to the sauce. Toss to coat. Serve immediately and garnish with lemon peel, parsley, parmesan cheese if desired.
Nutrition Facts
Lemon Garlic Cream Fettuccini
Amount Per Serving
Calories 366 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 14g70%
Cholesterol 100mg33%
Sodium 244mg10%
Potassium 257mg7%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 3g3%
Protein 8g16%
Vitamin A 1147IU23%
Vitamin C 11mg13%
Calcium 59mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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    1. Just found the recipe on Taste of Home. The correct measurement is for 1/4 cup of butter. Also, the TOH recipe consists of 2 chopped plum tomatoes, which are smaller and meatier than regular salad tomatoes.

  1. Yes, I’d also like to know about the butter as well as the first 3 ingredients….where do they get introduced??

    1. I’m with Vanessa. The first three ingredients aren’t introduced into the recipe instructions, aside from mixing them in the bowl.

  2. Is this supposed to be a side dish? Because 8 ozs of pasta split between 6 people (with 0 protein) is like three bites each. Only going to work if everyone at the table is under the age of 5.

  3. I am going to try and make your lemon garlic cream sauce with fettuccini today. I am going to add shrimp! It’s a snow day, so a great day to be in the kitchen just cooking!

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