Lemon Alfredo Recipe
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.
Servings: 6 people
Calories: 712kcal
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
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 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.
Nutrition
Calories: 712kcal | Carbohydrates: 59g | Protein: 16g | Fat: 47g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 198mg | Sodium: 1018mg | Potassium: 335mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1732IU | Vitamin C: 6mg | Calcium: 150mg | Iron: 2mg
