Broccoli Fettuccine Alfredo

This Broccoli Fettuccine Alfredo recipe features a quick and easy Alfredo sauce combined with tender broccoli florets and al dente fettuccine. The quick and easy sauce is velvety smooth and the end result is true Italian-American inspired comfort food.

Ingredients to Make Broccoli Fettuccine Alfredo Recipe

Fettuccine alfredo is a classic pasta dish that’s tossed with a luscious sauce that’s made using butter, cream and Parmesan cheese. This broccoli alfredo is a delicious pasta dish that combines tender broccoli florets with the classic creamy alfredo sauce. This recipe tosses cooked fettuccine and steamed broccoli florets with a rich Parmesan cheese sauce that can be served as a side dish or a light meal. While it originated in Italy, this variation is a beloved Italian-American dish that’s often served with chicken, shrimp, salmon or other forms of protein on the side.

Checkout this quick list of ingredients you’ll need to make homemade Broccoli Fettuccine Alfredo: (Scroll down for full printable recipe card.)

• Pasta – You’ll need 1 pound of dry fettuccine. You can also use fresh fettuccine.
• Broccoli – Fresh broccoli florets add a vegetable element.
• Butter – Unsalted butter for richness.
• Garlic – Fresh garlic cloves will add depth of flavor.
• Liquid – Heavy cream forms the base of the alfredo sauce giving it a creamy texture.
• Cheese – Grated Parmesan cheese gives the signature flavor.
• Seasonings – Black or white pepper, ground nutmeg and crushed red pepper flakes.

How to Make the BEST Broccoli Fettuccine Alfredo Recipe

• Cook the Pasta – Cook the fettuccine in salted water per the package instructions until al dente. Drain well, reserve pasta water.
• Steam Fresh Broccoli Florets – Steam the broccoli for 5-7 minutes or just until fork tender. Set aside.
• Make the Homemade Alfredo Sauce – Melt butter, add the minced garlic cooking just until softened and fragrant.
• Pour in Heavy Cream – Add the cream and bring to a gentle boil. Immediately lower the heat to a simmer stirring constantly. Cook until the sauce begins to thicken.
• Add Parmesan Cheese – Remove the saucepan from the heat and add the grated Parmesan cheese, pepper and nutmeg. Stir until the cheese is completely melted.
• Combine – Pour over the fettuccine and steamed broccoli, mixing to fully combine. Add pasta water 1/2 cup at a time to thin the sauce to your taste.
• Serve immediately with a sprinkle of freshly grated Parmesan cheese and crushed red pepper flakes or chopped parsley.

Kitchen Equipment to Make Easy Broccoli Fettuccine Alfredo

• A large pot or pasta pot to cook the fettuccine.
• Measuring cups and spoons.
• A medium saucepan to make the sauce. You may also opt to use a large skillet or large pot to double as the mixing bowl.
• Cheese grater for fresh Parmesan cheese.
• Sharp knife and chopping board
• Large bowl for tossing everything together.

Recipe Variations, Tips and Substitutions

• Heavy Cream – You can use whipping cream, light cream or heavy cream in this recipe.
• Additional Salt – I recommend waiting until the end to add salt, if any at all. Parmesan cheese typically adds ample saltiness to the dish and more isn’t needed. You can always adjust the amount to your personal taste.
• Frozen Broccoli – You can use frozen broccoli florets in this recipe, if preferred. It would save some time and you can steam them to your taste or according to the package instructions.
• Protein – This comforting and satisfying dish pairs well with a variety of proteins or can stand alone as a vegetarian main course.You could add bite-size pieces of cooked chicken breasts, cooked Italian sausage, prosciutto, diced ham or shrimp to this fettuccine alfredo.
• Cheese – You could use Parmesan Reggiano or Parmesan Romano cheese to expand the flavor profile.
• Mix-Ins – Add two cups chopped rotisserie chicken, one pound cooked Italian sausage or one pound cooked shrimp.
• Pasta – In a pinch, you could adapt this recipe using spaghetti, linguine or penne pasta.
• Alternate Vegetables – You could make this with a variety of veggies like baby spinach, diced carrots, mushrooms or asparagus.
• Serving Options – You can serve this creamy pasta with shrimp skewers, garlic butter steak bites, salmon, smothered chicken or baked pork chops. You could also add a fresh salad and garlic bread to round out the meal.

Storage and Leftovers

• Leftovers – Store leftover Broccoli Fettuccine Alfredo chilled in an airtight container in the fridge for up to 3 days. Terrific for reheating on busy weeknights.
• Reheating Leftovers – Reheat in single servings in the microwave or in a saucepan over medium heat. You may need to add additional cream, milk or chicken stock to thin the sauce and loosen up the pasta after chilling.
• Freezer – Freezing can lead to the alfredo sauce separating when thawing. For this recipe, I don’t recommend it.

More Easy Pasta Recipes to Make

• This easy Boursin Pasta is simple enough for a weekday but impressive enough for company.
• Crockpot Pasta Casserole is a tasty busy day meal.
• My Dill Pickle Pasta Salad is a summertime favorite you’ll enjoy all year.
• Chicken Bacon Ranch Pasta Salad doubles as a side dish or a light meal.
• Baked Pasta Bolognese is a family favorite.
• Kicked-up Cowboy Pasta Salad.
• Chicken Parmesan Casserole is topped with a delicious breadcrumb topping that’s next level.
• Pasta Salad on a Stick from Food Network.

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Helpful Kitchen Items:

• Pasta Pot
• Measuring Set
• Kitchen Utensils
• Knives and Chopping Board