Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the goat cheese and half-and-half, whisking constantly until the mixture becomes smooth.
Add the hot pasta and about 1/2 cup of the reserved pasta water to the skillet. Stir to coat the pasta evenly in the sauce. Mix in the basil, lemon juice, and lemon zest.
Finally, stir in the grated Parmesan cheese until the sauce is creamy and well combined. Add more pasta water to thin the sauce if needed. Garnish with chopped parsley before serving.