Lemon Garlic Parmesan Pasta Recipe

lemon garlic parmesan pasta being lifted out of skillet 1


  • 12 oz. dry spaghetti
  • 3 cloves garlic
  • drizzle of olive oil
  • 1 tsp. Better Than Bouillon Chicken Base
  • 1 c. chicken broth or water
  • 1/2 c. half and half
  • 2 oz. cream cheese
  • 1 tbsp. lemon juice (or 1 tsp. Just Lemon dried lemon)
  • 2 tbsp. butter
  • 1 c. parmesan, shredded
  • fresh or dried parsley for garnish (optional)


  1. Bring a large pot of water to a boil. Add spaghetti noodles and cook until al dente. Drain noodles, return to pot and stir in a drizzle of olive oil to keep noodles from sticking. Set aside.
  2. While noodles are cooking, heat a drizzle of olive oil in a large skillet over medium.
  3. Finely chop 3 cloves garlic. Add garlic to hot olive oil and saute until fragrant, about 1 minute.
  4. Add 1 tsp. Better Than Bouillon and 1 c. water or chicken broth. Stir and let reduce by half, about 3-4 minutes.
  5. Add 1/2 c. half and half and 2 oz. cream cheese to skillet. Stir often until cream cheese is melted and combined.
  6. Remove skillet from heat and stir in 2 tbsp. butter and 1 tbsp. lemon juice.
  7. Sprinkle 3/4 c. parmesan cheese over the sauce and stir until combined and smooth (you may need to return to heat for a minute or so).
  8. Add pasta to skillet and use tongs to toss pasta in sauce.
  9. Plate pasta and sprinkle with remaining parmesan and a sprinkle of parsley before serving.
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