I adore crafting a delightful Lemon Garlic Parmesan Sauce using heavy cream and Parmesan cheese to blend any pasta or chicken dish into something irresistible. Infused with the bright zing of lemon and a touch of garlic, it celebrates a balance of rich and lively flavors that captivate the palate.

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I just discovered this amazing creamy lemon garlic sauce that’s perfect for tossing with pasta or drizzling over chicken. I mixed 1 cup heavy cream with 1/2 cup grated Parmesan cheese and added just a splash of 1/4 cup chicken broth to thin things out a bit.

Then I tossed in 3 minced garlic cloves along with the juice and zest of one lemon to give it that kick. I even threw in a dab of butter, salt, and pepper so its flavors really pop.

It’s kinda similar to a lemon garlic butter or even a chicken lemon sauce I came across before, yet there’s a twist that makes it refreshingly different. I love experimenting with different sauces and this one really hit home for me.

It’s super easy to make and adds a unique flavor to your favorite dish. Try it out and see what you think!

Why I Like this Recipe

I like this recipe because it’s super easy to make and doesn’t take forever. I love how creamy it turns out, and the mix of garlic and lemon really gives it a pop of flavor that makes any dish taste awesome. I also appreciate that it’s versatile—whether I’m making pasta or chicken, it just works. Lastly, there’s something about the comfort of a warm, cheesy sauce that makes me feel all cozy and satisfied.

Ingredients

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Heavy cream: Adds a rich texture making the sauce creamy with lush fat content.
Parmesan cheese: Gives a nutty, salty burst with protein and calcium for a savory touch.
Garlic: Provides a zesty, health boosting kick that infuses a punch of flavor.
Lemon juice and zest: Bring a tangy vitamin C twist that cuts the rich creaminess.
Chicken broth: Lends moisture and mild savory taste ensuring balanced flavours in dish.
Fresh parsley: Adds a pop of color, some micronutrients and fresh herbal aroma.
Butter: Melts into the sauce for extra richness and a silky finish.
Overall: Every ingredient works together to create a balanced and rich flavour.
It is all done with passion and a dash of love.

Ingredient Quantities

1 cup heavy cream

1/2 cup grated Parmesan cheese

1/4 cup chicken broth (or pasta water if you prefer)

3 garlic cloves, minced

Juice and zest of 1 lemon

1 tbsp butter (optional)

Salt to taste

Pepper to taste

2 tbsp chopped fresh parsley (optional garnish)

How to Make this

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1. In a medium saucepan, melt the butter over medium heat and add the minced garlic. Let it sizzle for about a minute until it becomes fragrant.

2. Pour in the heavy cream and chicken broth (or pasta water) and stir it well.

3. Bring the mixture to a gentle simmer while stirring constantly.

4. Slowly add in the Parmesan cheese while continuing to stir until it melts completely.

5. Squeeze the juice of one lemon and sprinkle in its zest into the sauce.

6. Season with salt and pepper to taste, and mix everything together.

7. Allow the sauce to simmer for another 3-5 minutes so it thickens a bit.

8. Remove the pan from the heat.

9. Turn your cooked pasta or chicken into a bowl or plate and drizzle the sauce on top.

10. Garnish with chopped fresh parsley if you want, and enjoy your meal!

Equipment Needed

1. Medium saucepan
2. Wooden spoon for stirring
3. Measuring cups for the cream and broth
4. Measuring spoons for the butter and seasonings
5. Knife and cutting board to mince the garlic and chop the parsley
6. Citrus juicer for the lemon juice
7. Zester (or a microplane) for the lemon zest
8. Serving bowl or plate to present the pasta or chicken
9. Colander if you need to drain pasta water

FAQ

Q: Can I use half and half instead of heavy cream?

Yeah, you can, but just know that half and half is a bit thinner so your sauce may not be as rich.

Q: Is it ok to use vegetable broth instead of chicken broth?

Sure thing if you're making a vegetarian dish or just prefer it, the flavor will be a bit different though.

Q: Can I add more garlic if I love the garlic flavor?

Absolutely, feel free to add extra garlic, but keep in mind it might make the sauce a bit sharper.

Q: Can I make the sauce ahead of time?

Yes, you can make it a few hours ahead, but reheat slowly over low heat to avoid it separating.

Q: How should I store any leftovers?

Chill the sauce in an airtight container in the fridge for up to 2 days, and reheat gently when you're ready.

Creamy Lemon Garlic Sauce For Chicken Or Pasta! Recipe Substitutions and Variations

Heavy cream (1 cup): You can try using half & half if you don’t have heavy cream. If you’re dairy free, even coconut cream can work but it gives a slightly different flavor.
Grated Parmesan cheese (1/2 cup): Some folks use Grana Padano or Pecorino Romano instead, or even a bit of sharp cheddar for a more unique taste.
Chicken broth (1/4 cup): If you’re not into chicken flavor or just out of it, vegetable broth works fine and keeps the sauce tasty.
Garlic cloves (3, minced): In a pinch, you can use garlic powder. About 1/2 teaspoon should do the trick, but adjust to taste.
Lemon juice and zest (from 1 lemon): If you can’t get fresh lemons, bottled lemon juice can be used; although you’ll miss out on that bright zest flavor.

Pro Tips

1. Keep a close eye on the garlic when you’re cooking it because if it burns, it can give your sauce a weird bitter taste.
2. When adding the chicken broth or pasta water, do it slowly and don’t go overboard with the salt. Pasta water can already be pretty salty so you dont want too much extra salt in the mix.
3. Make sure to stir in the Parmesan cheese on low heat so it melts evenly; otherwise you might end up with little clumps that mess up the texture.
4. Let the sauce simmer just a little bit to thicken up, but be careful not to leave it on the heat too long cause it can get way too thick and heavy if you overdo it.

Creamy Lemon Garlic Sauce For Chicken Or Pasta! Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

568

kcal

Equipment: 1. Medium saucepan
2. Wooden spoon for stirring
3. Measuring cups for the cream and broth
4. Measuring spoons for the butter and seasonings
5. Knife and cutting board to mince the garlic and chop the parsley
6. Citrus juicer for the lemon juice
7. Zester (or a microplane) for the lemon zest
8. Serving bowl or plate to present the pasta or chicken
9. Colander if you need to drain pasta water

Ingredients

1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup chicken broth (or pasta water if you prefer)
3 garlic cloves, minced
Juice and zest of 1 lemon
1 tbsp butter (optional)
Salt to taste
Pepper to taste
2 tbsp chopped fresh parsley (optional garnish)

Directions

In a medium saucepan, melt the butter over medium heat and add the minced garlic. Let it sizzle for about a minute until it becomes fragrant.
Pour in the heavy cream and chicken broth (or pasta water) and stir it well.
Bring the mixture to a gentle simmer while stirring constantly.
Slowly add in the Parmesan cheese while continuing to stir until it melts completely.
Squeeze the juice of one lemon and sprinkle in its zest into the sauce.
Season with salt and pepper to taste, and mix everything together.
Allow the sauce to simmer for another 3-5 minutes so it thickens a bit.
Remove the pan from the heat.
Turn your cooked pasta or chicken into a bowl or plate and drizzle the sauce on top.
Garnish with chopped fresh parsley if you want, and enjoy your meal!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.