This works well for us, for any kind of pasta. I really like it with seafood like shrimp or scallops. The wife only eats cows, pigs, and chickens so I do a lot of boneless chicken breasts..

Zest and juice of one lemon (about 2 tbsp lemon juice). Meyer lemons are not quite as tart forward, as Eureka lemons
3 tablespoons butter
2-4 cloves garlic minced, or garlic powder if you're out of fresh
1/2 cup dry white wine (my wife really likes Moscato so our sauce is always a little sweeter)
1 cup heavy/whipping cream (can substitute Half and Half if desired). The heavier creams seem to resist curdling better.
2 dashes of Italian seasoning
2 teaspoons flour
Salt and pepper to taste
1 cup freshly grated parmesan cheese
Chopped parsley (optional)

Add the butter, lemon zest, and lemon juice, minced garlic, white wine, cream, and Italian seasoning to a skillet over medium-high heat. Let the sauce bubble for 5 minutes. 
Gradually add the flour to sauce, stirring/whisking constantly to ensure sauce is smooth.
Stir in the parmesan cheese. 
Continue to simmer the sauce on low to medium heat for an additional 5 minutes, stirring frequently. The sauce should be noticeably thickened by now. If not, continue simmering it for a few more minutes.