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Garlic Parmesan lemon cream sauce
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Garlic parmesan lemon cream sauce

This a great recipe to use as a pan sauce demonstration. It provides all the yummy flavors you find in alfredo, but it is a little lighter and fresher, and although indulgent, a little bit nicer to the waistline as well. Feel free to use the pasta of your choice and top with your favorite protein!


  • 3 cloves garlic, minced or grated
  • 1 small yellow onion, small dice
  • 2 Tbsp butter
  • 1 lemon cut into 4 slices
  • 1 cup white wine
  • 1.5 cups chicken stock
  • 1.5 cups Heavy Cream
  • 1.5 cups Parmesan Cheese, grated (do not sub shredded)
  • salt and pepper, to taste
  • chopped Italian parsley or chives, for garnish cooked ravioli


  • Add butter to a large preheated sauté pan and melt over medium heat.
  • Add the onion, and sweat until translucent and it begins to soften, about 5 minutes.
  • Add the garlic and the lemon slices and cook for 1 minute.
  • Add the white wine and bring to a simmer. Reduce until almost fully evaporated.
  • Add chicken stock, turn heat to medium high and reduce for about 5 minutes.
  • Add the heavy cream and bring to a gentle simmer, adjust heat as necessary. Let the cream cook in the sauce and reduce for about 7 minutes.
  • Whisk in Parmesan cheese, until it has fully melted out.
  • Season with salt and pepper to taste and add fresh herbs for garnish
  • Discard the lemon slices and add pasta to sauce. Enjoy!