Garlic Lemon Buttered Noodles

Name: Garlic Lemon Buttered Noodles with Boursin
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 2 tbsp chicken bouillon powder; salt, to taste; 5 cloves garlic, minced; 2 lemons, juiced; 1 lb spaghetti; 1/2 cup butter (1 stick); 2 tbsp olive oil; 1 tsp red pepper flakes; 1 tsp dried parsley flakes; 2.5 oz garlic and herb spreadable cheese (like Boursin); 2 tbsp butter; 1/2 cup Parmesan cheese, grated, plus more for garnish; 2 tbsp garlic parmesan breadcrumbs, for garnish

Garlic lemon buttered noodles is a simple Italian-American pasta elevated with Boursin spreadable cheese, fresh lemon juice, and red pepper flakes, ready in under 20 minutes. The starchy pasta water emulsifies the butter and cheese into a silky, cohesive sauce that clings to every strand.

🌍Italian-American 🏷️Buttered noodles 🏷️Pasta 🏷️Spaghetti 🏷️Garlic butter Lemon pasta

🏷️

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TikTok

Total

20 min

Servings

4

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok

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Ingredients

2 tbsp chicken bouillon powder
salt, to taste
5 cloves garlic, minced
2 lemons, juiced
1 lb spaghetti
1/2 cup butter (1 stick)
2 tbsp olive oil
1 tsp red pepper flakes
1 tsp dried parsley flakes
2.5 oz garlic and herb spreadable cheese (like Boursin)optional
2 tbsp butter
1/2 cup Parmesan cheese, grated, plus more for garnish
2 tbsp garlic parmesan breadcrumbs, for garnishoptional

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Instructions

1
In a large pot, season water with chicken bouillon powder and salt. Bring to a boil.
2
While the water is heating, mince the garlic and juice the lemons.
3
Add spaghetti to the boiling water and cook until al dente, according to package directions (about 10-12 minutes).
4
While the pasta cooks, prepare the sauce. In a large skillet over medium heat, melt 1/2 cup of butter with olive oil.
5
Add the red pepper flakes and minced garlic to the skillet. Sauté until fragrant.
6
Before draining the pasta, reserve about 2 cups of the starchy pasta water.
7
Pour about 1.5 cups of the reserved pasta water into the skillet with the garlic butter. Then add the lemon juice and parsley flakes, stirring to combine.
8
Drain the cooked pasta and add it directly to the skillet with the sauce.
9
Add the garlic and herb cheese (if using), the remaining 2 tablespoons of butter, and 1/2 cup of grated Parmesan cheese.
10
Toss everything together vigorously until the pasta is well-coated and the sauce becomes creamy and emulsified.
11
Plate the pasta and garnish with more freshly grated Parmesan cheese and a sprinkle of garlic parmesan breadcrumbs for texture.

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Tips & Notes

Pro tips

Reserve 1 cup of pasta water before draining—you need the starch to emulsify the butter and cheese into a silky sauce, not a broken, oily one.
Mince your garlic fine and cook it in butter and olive oil over medium heat for 1–2 minutes until fragrant but not brown, or it will taste bitter.
Add the Boursin off heat and whisk constantly while streaming in pasta water to prevent clumping and ensure a smooth, cohesive sauce.
Finish with fresh lemon juice and taste for salt before serving; the bouillon powder is already salty, so add sparingly.

Substitutions

Butter (1 stick) → ghee or half butter + half olive oil (note: reduces richness slightly)
Boursin → cream cheese or ricotta mixed with Italian seasoning (note: adjust seasoning to taste)
Chicken bouillon powder → vegetable bouillon powder (note: use for vegetarian version)
Red pepper flakes → freshly cracked black pepper or cayenne (note: adjust quantity to heat preference)

Storage & make-ahead

Store leftovers in an airtight container for up to 2 days. Reheat gently on the stovetop with a splash of pasta water or cream to loosen the sauce.

Common Questions

Can I make this without Boursin cheese?

Yes. Use cream cheese or ricotta (about 2 oz) mixed with 1 tsp Italian seasoning and minced garlic instead. Whisk it in with the butter and lemon juice off heat.

How do I prevent the sauce from breaking?

Reserve 1 cup of starchy pasta water before draining. Add it slowly to the butter and cheese off heat, whisking constantly, until you reach your desired consistency.

Can I scale this recipe up?

Yes. Double or triple all ingredients proportionally. Keep the red pepper flakes at 1 tsp per pound of pasta unless you prefer extra heat.

Is this recipe vegetarian?

No. The recipe uses chicken bouillon powder. Replace it with vegetable bouillon powder for a vegetarian version.

Can I make this ahead?

Not recommended. Cook fresh, as the sauce sets quickly. If needed, store leftover pasta in an airtight container for 2 days and reheat gently with a splash of pasta water or cream.