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Lemon Basil Alfredo Sauce

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"This creamy sauce draws on Northern Italian ideas for a summer pasta. Experiment to get the taste you want! Great on chicken. Use your favorite noodle that holds sauce."
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55 m servings 831 cals
Original recipe yields 4 servings


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  • Prep

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  1. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until tender yet firm to the bite, 8 to 10 minutes. Drain.
  2. Melt butter in a saucepan over medium-low heat, about 2 minutes. Add garlic and cook until simmering, about 1 minute. Add heavy cream. Increase heat to medium and bring to a boil; simmer, stirring occasionally, until Alfredo sauce is reduced by half, about 20 minutes.
  3. Slowly whisk lemon zest and juice into the Alfredo sauce to avoid curdling. Stir in Parmesan, ricotta, and Romano cheeses until melted, 2 to 3 minutes. Stir in basil, salt, and pepper; cook for 2 to 3 minutes more.
  4. Pour the Alfredo sauce over the egg noodles.


  • Cook's Notes:
  • Juice the rest of the lemon for extra flavor if desired.
  • Heavy cream is ideal; or use 2 cups whole milk and cook down. I added a bit of ricotta cheese to enhance creaminess for the milk version.
  • You could add in your favorite cooked veggies as well, such as asparagus, baby peas, or zucchini (or serve these on the side).

Nutrition Facts

Per Serving: 831 calories; 67.3 g fat; 40.1 g carbohydrates; 21.7 g protein; 262 mg cholesterol; 661 mg sodium. Full nutrition

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