Lemon-Garlic Cream Fettuccine Recipe
Lemon-Garlic Cream Fettuccine Recipe photo by Taste of Home

Lemon-Garlic Cream Fettuccine Recipe

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I've been making this for the family for years. It's both simple and indulgent enough to make it a go-to recipe. —Anne Miller, Glenfield, New York
TOTAL TIME: Prep: 25 min. Cook: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 25 min. Cook: 15 min.
MAKES: 4 servings


  • 3 teaspoons grated lemon peel
  • 2 teaspoons minced fresh parsley
  • 2 garlic cloves, minced
  • 8 ounces uncooked fettuccine
  • SAUCE:
  • 1/4 cup butter
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon grated lemon peel
  • 1/2 cup heavy whipping cream
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 ounces cream cheese, cubed
  • 2 tablespoons lemon juice
  • 2 plum tomatoes, chopped
  • 2 teaspoons minced fresh parsley
  • Grated Parmesan cheese, optional

Nutritional Facts

1 cup (calculated without Parmesan cheese): 518 calories, 34g fat (21g saturated fat), 102mg cholesterol, 346mg sodium, 46g carbohydrate (4g sugars, 3g fiber), 11g protein


  1. In a small bowl, mix lemon peel, parsley and garlic. Cook fettuccine according to package directions; drain.
  2. For sauce, in a large skillet, heat butter over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic and lemon peel; cook 1 minute longer. Stir in cream, salt and pepper. Whisk in cream cheese until melted. Remove from heat; cool slightly. Stir in lemon juice.
  3. Add pasta, tomatoes and parsley to skillet; toss to combine. Serve immediately with lemon peel mixture and, if desired, Parmesan cheese. Yield: 4 servings.
Originally published as Lemon-Garlic Cream Fettuccine in Taste of Home February/March 2014

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed May. 4, 2016

"I made this tonight . It was awesome. I did double the sauce due to other viewers comments. I did add broccoli. Will make again"

Reviewed May. 2, 2016

"I loved it - delicate, refined taste - but the hubby didn't care for it. It's all a personal preference. I love lemon, so this was right up my alley. I added asparagus, broccoli and shrimp."

Reviewed Mar. 28, 2016

"I substituted the tomatoes for roasted red peppers and it was delicious! I made it for Easter dinner and everyone loved it! Can't wait to make it again!"

Reviewed Mar. 12, 2016

"I really liked the fresh lemony taste of the sauce. I doubled the amount of heavy whipping cream."

Reviewed Mar. 3, 2016

"Definitely delicious, but as other reviews, very thick. It needed a lot more cream. The flavor was spot on though. I added broccoli instead of tomatoes, because the fam is not a fan of tomatoes. Next time I will be adding grilled chicken"

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