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

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4.5 34 36
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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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Halee2003 User ID: 7213920 247863
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"

kfedewa User ID: 8597206 247800
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."

treelitty User ID: 8811507 246173
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!"

mjlouk User ID: 1712085 245325
Reviewed Mar. 12, 2016

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

channa1012 User ID: 8688973 244851
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"

annecooks User ID: 8360491 232493
Reviewed Sep. 8, 2015

"Garlic, lemon and pasta... what's not to love!"

sarahjc78 User ID: 8175461 225983
Reviewed May. 6, 2015

"This is good. It involves a good amount of prep time. So be prepared in advance. I also use organic lemons since you will be eating the zest. They are only about 20 cents more and in my mind worth it. That's just a personal preference. I would make this again, but most likely save it for the weekend."

spiceygas User ID: 3317044 225018
Reviewed Apr. 18, 2015

"Good recipe. Needs a lot more cream, else the sauce is too thick to get the noodles coated.

We added some pan-friend pork loin for meat. Served on the side."

ad554836 User ID: 5085348 224193
Reviewed Apr. 5, 2015

"Really yummy!! I made it as it says too, but this would be fantastic with some grilled chicken in it!"

baxtermama User ID: 8217171 223806
Reviewed Mar. 29, 2015

"Loved this. I used lime zest and juice instead of lemon and added shrimp. Great"

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