Lemon Alfredo made in one pot is a total dream for busy nights! With over 10 one pot pasta recipes and more than 30 lemon dishes under our belt, this dinner hits right in our sweet spot. You get perfectly tender noodles smothered in creamy Alfredo sauce, with just the right pop of bright, zesty lemon.
One pan dinner recipes are a lifesaver around here! From sheet pan meals to slow cooker favorites and skillet chickens, we've got plenty of easy, tasty ideas to keep dinner on the table with less hassle.
Feeding a family of seven for over 20 years has taught me to have recipes that everyone is excited to eat, but that still keep dinner simple and full of flavor. This quick and easy meal is just one of the one-pot pastas we have mastered: tender fettuccine tossed in a creamy lemon Alfredo sauce, made with just 20 minutes and 8 ingredients.
This recipe actually grew out of our go-to Chicken Alfredo, a classic we've been making for over a decade. Making it so many times, you really learn what works, and this version keeps it delicious while also keeping it weeknight-friendly.
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Why this recipe made the cut
Every recipe on Borrowed Bites gets tested, re-tested, and tasted by multiple groups to ensure it's something you can be proud to serve! Here's why this one earned its spot:
- Truly easy. Some recipes say they are easy but require a ton of prep and a mountain of dishes, but not this one!
- Fun flavor: No shade to traditional Alfredo, but this lemony cream sauce is a fun little twist. The lemon gives it a fresh pop!
- Fast: About 20 minutes from start to finish and this can be on the table. Great for busy nights.
Lemon Alfredo pasta ingredients
This recipe only requires a few ingredients that are pantry staples! Ingredient quantities are in the recipe card below, but here are a few noteworthy tips.
- Parmesan cheese: We prefer to use imported parmesan cheese from Italy and grate it ourselves for the best flavor and texture. We have used domestic pre-grated cheese, and while it does work, it won't have the same depth of flavor. And, whatever you do, do not use the stuff in the green can because it will change the final sauce.
- Heavy cream: Alfredo is known for its creaminess from the thickness of the heavy cream. It might be called heavy cream or heavy whipping cream.
- Fettuccine: The classic noodles for Alfredo because they are thick enough to hold onto the sauce.
- Chicken broth: Since this is a one-pot pasta, the noodles simmer right in flavorful liquid. Store-bought cartons, cans, or homemade all work well.
- Butter: Salted butter is my go-to and adds great flavor.
- Lemon: Fresh lemon is a must. We will use both the zest and the juice to get the best flavor.
- Garlic: Minced garlic is a great shortcut ingredient and keeps prep minimal.
- Thyme: Fresh thyme adds a prefect fresh pop, but dried thyme is convenient.
Helpful kitchen tools
How to make Alfredo with lemon
Melt butter in a large wide skillet or dutch oven over medium heat. Add in minced garlic, fresh lemon zest (use a quality microplaner), and thyme. Cook for 30 seconds.
Add in the chicken broth, heavy cream, lemon juice, and pasta. Bring to a boil with the lid off. Once boiling, reduce to a simmer over low heat, and cook for 13-15 minutes stirring frequently to keep the noodles from sticking together. Simmer until the noodles are al dente.
Once the noddles are tender, add in the parmesan cheese and salt to taste. I like to taste the sauce before adding in too much salt since the parmesan cheese is salty all on its own.
Stir until the cheese is evenly distributed. At this point there is still quite a bit of liquid. This is normal. Within a few minutes of being off the heat the sauce thickens perfectly.
Substitutions and variations
- There is no substitution for the fresh lemon. The oils in the skin are the key to the flavor in this sauce.
- In place of the thyme, try fresh basil, parsley, sage, or rosemary.
- If you don't have fettuccine this also works with 1 pound of medium size pasta like penne or farfalle noodles (bowtie pasta) or even linguine pasta.
What to serve with lemon fettuccine Alfredo
FAQs
Lemon juice can cause the dairy products to curdle if it isn't handled correctly. The small amount of lemon juice and the fat in the heavy cream keep this recipe from curdling. Plus the juice is added in at the same time as the chicken broth to help even more.
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat add a little liquid (cream, broth, or water) to the pasta and reheat in a skillet or in the microwave. Low gentle heat is better than high heat.
Tips & tricks
- Real Parmigiano Reggiano cheese (imported from Italy), has a deeper, nutty flavor. You can use domestic parmesan cheese, but it won't have the same rich flavor. And whatever you do, skip the stuff in the green can. It has stabilizers that will change the texture of the sauce.
- Fresh lemons are a must because most of the lemon flavor comes from the essential oils in the zest, which gives the bright lemon flavor without causing the sauce to curdle.
- Don't overcook the noodles or they will be mushy. Turn off the heat when they are al dente- the residual heat from the pan will continue to cook them to perfection.
- The sauce will thicken as it cools. If the sauce thickens too much add a splash of cream or chicken broth and you will be back in business.
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Recipe
Lemon Alfredo Recipe
Equipment
- Extra Large Skillet or dutch oven
Ingredients
- 3 tablespoon butter
- 2 teaspoon garlic minced
- 1 tablespoon fresh thyme or 1 teaspoon thyme
- 2 tablespoon lemon zest
- 2 tablespoon lemon juice
- 4½ cups chicken broth
- 2½ cups heavy cream
- 1 lb fettucine pasta
- 1 oz parmesan cheese grated
- ½ teaspoon kosher salt
Instructions
- Melt butter in a large pot or dutch oven. Once melted, add in garlic, lemon zest, and thyme for 30 seconds.3 tablespoon butter, 2 teaspoon garlic minced, 1 tablespoon fresh thyme, 2 tablespoon lemon zest
- Pour in the lemon juice, chicken broth, heavy cream, and pasta. Bring to a boil with the lid off. Once boiling, reduce to a simmer and cook for 13-15 minutes or until tender. Stir frequently to avoid the noodles sticking together.2 tablespoon lemon juice, 4½ cups chicken broth, 2½ cups heavy cream, 1 lb fettucine pasta
- Stir in the parmesan cheese and kosher salt to taste. *NOTE: at this point it will be very liquidy. But as it cools it thickens significantly! You want to take it off the heat when the noodles are al dente.1 oz parmesan cheese grated, ½ teaspoon kosher salt
Notes
- Real Parmigiano Reggiano cheese (imported from Italy), has a deeper, nutty flavor. You can use domestic parmesan cheese, but it won't have the same rich flavor. And whatever you do, skip the stuff in the green can. It has stabilizers that will change the texture of the sauce.
- Fresh lemons are a must because most of the lemon flavor comes from the essential oils in the zest which gives the bright lemon flavor without causing the sauce to curdle.
- Don't overcook the noddles or they will be mushy. Turn off the heat when they are al dente- the residual heat from the pan will continue to cook them to perfection.
- The sauce will thicken as it cools. If the sauce thickens too much add a splash of cream or chicken broth and you will be back in business.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
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