Lime in the Rose: Cream Cheese Pink Sauce Pasta


– 2 tablespoons of butter
– 2 cloves of garlic, minced
– 2 tablespoons of all-purpose flour
– 1 cup of chicken broth
– 1/2 cup of heavy cream
– 1/4 cup of freshly grated Parmesan cheese
– 2 tablespoons of freshly squeezed lime juice
– 1/4 teaspoon of salt
– 1/4 teaspoon of freshly ground black pepper
– 1/4 teaspoon of dried oregano
– 1/4 teaspoon of dried basil
– 1/4 teaspoon of dried thyme
– 1/4 cup of cream cheese, softened
– 2 tablespoons of chopped fresh parsley


1. In a large skillet, melt the butter over medium heat. Add the garlic and cook for 1 minute.

2. Add the flour and stir until combined. Cook for 1 minute.

3. Slowly add the chicken broth, stirring constantly. Bring to a boil and cook for 1 minute.

4. Reduce the heat to low and add the heavy cream, Parmesan cheese, lime juice, salt, pepper, oregano, basil, and thyme. Simmer for 5 minutes.

5. Add the cream cheese and stir until melted and combined.

6. Add the cooked pasta to the skillet and toss to coat.

7. Garnish with parsley and serve. Enjoy!

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