This creamy Broccoli Alfredo Pasta combines indulgent comfort with wholesome nutrition, making it a perfect weeknight dinner.
Packed with fiber-rich broccoli, plant-based protein from Parmesan, and good fats from butter, it’s satisfying yet light.
Quick to prepare and easy to customize, this pasta is ideal for busy cooks seeking a filling, flavorful, and nourishing meal that pleases the whole family.
30-Minute Delicious Broccoli Alfredo Pasta
Equipment
- Large pot – 1
- Large skillet – 1
- Wooden spoon (1)
- Whisk (1)
- Knife – 1
- Cutting board – 1
- Measuring cups and spoons (1 set)
Ingredients
- 1 lb fettuccine pasta uncooked
- 3 tbsp unsalted butter
- 2 cloves garlic crushed
- 4 tbsp all-purpose flour
- 3 cups whole milk
- ½ cup Parmesan cheese grated
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp ground nutmeg
- 1 head broccoli cut into florets
Instructions
- Prepare the Pasta: Bring a large pot of water to a rolling boil over high heat. Add a generous pinch of salt to enhance flavor. Once the water is boiling, carefully add 1 pound of fettuccine pasta. Stir gently to prevent sticking. Cook for 5–8 minutes, or until the pasta reaches al dente texture — tender but still slightly firm when bitten. Reserve ½ cup of the starchy pasta water before draining, as it will help adjust the sauce consistency later. Drain the pasta in a colander and set aside.
- Melt the Butter: In a large skillet over medium heat, add 3 tablespoons of unsalted butter. Allow it to melt completely, swirling the pan occasionally to prevent the butter from browning too quickly. The butter should be hot enough to sizzle slightly when garlic is added but not smoking.
- Sauté the Garlic: Add 2 cloves of crushed garlic to the melted butter. Stir frequently and sauté for about 2 minutes, or until fragrant. Be careful not to burn the garlic, as it can turn bitter. The aroma should be rich and inviting, forming the flavor base for your Alfredo sauce.
- Make the Roux: Sprinkle 4 tablespoons of all-purpose flour into the garlic-butter mixture. Immediately whisk continuously to form a smooth, lump-free paste. Cook for 1–2 minutes, allowing the raw flour taste to cook out while keeping the mixture light in color. This step is crucial for creating a velvety, thickened sauce.
- Incorporate the Milk: Slowly pour in 3 cups of whole milk in a thin stream while whisking constantly. This prevents lumps from forming and ensures a creamy texture. Continue to cook and stir over medium heat for 5 minutes, until the sauce begins to thicken slightly. It should coat the back of a spoon without being too runny or overly stiff.
- Add Seasonings and Broccoli: Stir in ½ teaspoon of salt, ½ teaspoon of black pepper, and ¼ teaspoon of ground nutmeg to season the sauce. Then, add the broccoli florets to the skillet. Mix well to coat the broccoli in the creamy sauce. Cover the skillet loosely and let the broccoli cook for 8–10 minutes, stirring occasionally, until the florets are tender but still vibrant green.
- Mix in the Parmesan Cheese: Sprinkle ½ cup of grated Parmesan cheese over the sauce and broccoli. Stir gently to melt the cheese into the sauce, creating a rich, silky texture. Taste the sauce and adjust seasoning if necessary. If the sauce feels too thick, gradually add reserved pasta water, a little at a time, until the desired creaminess is achieved.
- Combine Pasta with Sauce: Add the drained fettuccine to the skillet, gently tossing to coat every strand with the creamy broccoli Alfredo sauce. Use a wooden spoon or tongs for even mixing, ensuring each bite is flavorful and smooth. Heat for 2–3 minutes to allow the pasta to absorb some of the sauce and blend flavors thoroughly.
- Serve Immediately: Once the pasta is fully coated and heated through, transfer it to serving plates or a large serving bowl. Optionally, sprinkle extra Parmesan cheese or freshly cracked black pepper on top for garnish. Serve hot and enjoy the rich, creamy, and satisfying taste of homemade Broccoli Alfredo Pasta.
Notes
- Use fresh broccoli for the best texture and vibrant color; frozen broccoli can be used but may release extra water, slightly thinning the sauce.
- Reserve pasta water — it’s a secret ingredient for adjusting sauce consistency without diluting flavor.
- Whisk constantly when adding milk to avoid lumps and achieve a silky, smooth Alfredo sauce.
- Parmesan cheese adds both flavor and creaminess; freshly grated cheese works best for a rich, indulgent texture.
- Adjust seasoning gradually — nutmeg is subtle but enhances the sauce’s depth.
Chef’s Secrets: Insider Tips And Tricks
Creating a luxurious Alfredo sauce is all about timing and attention to detail.
Always melt the butter gently and sauté garlic until fragrant but not browned, as burned garlic can overpower the sauce.
Slowly incorporate milk while whisking to ensure a lump-free, creamy base.
For added flavor depth, toast the flour lightly in butter before adding milk.
Adjust consistency with reserved pasta water, adding a tablespoon at a time until your sauce reaches perfect silkiness.
Choosing fresh, bright green broccoli ensures the dish is both visually appealing and nutrient-rich.
Serving Suggestions: Delicious Pairing Ideas
Serve this Broccoli Alfredo Pasta immediately for maximum creaminess and flavor.
For a complete meal, pair it with a crisp green salad, garlic bread, or roasted cherry tomatoes to balance the richness of the sauce.
A light drizzle of extra virgin olive oil or a sprinkle of crushed red pepper flakes can elevate the dish further.
For an elegant presentation, top with a few shaved Parmesan slices and freshly cracked black pepper.
This pasta also works well as a cozy lunch or make-ahead dinner for busy weeknights.
Storage Tips: How To Keep Fresh
Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
To prevent the sauce from separating during reheating, add a splash of milk or reserved pasta water and reheat gently on the stovetop over low heat.
Avoid microwaving at high temperatures, as it can curdle the sauce.
This dish can also be frozen for up to 1 month, but it’s best enjoyed fresh to maintain its creamy texture.
If freezing, slightly undercook the broccoli so it retains its firmness after reheating.
Frequently Asked Questions
1. Can I use a different pasta type?
Yes! While fettuccine works best for holding the creamy sauce, penne, linguine, or rigatoni can be used. Just adjust cooking time according to the package instructions.
2. Can I make this recipe dairy-free?
Absolutely. Substitute butter with plant-based margarine and use unsweetened plant milk along with vegan Parmesan to create a dairy-free version without sacrificing creaminess.
3. How do I keep the sauce from being too thick or thin?
Use the reserved pasta water to adjust consistency. Add it gradually until the sauce reaches a silky, pourable texture. Over-thickening can be corrected by whisking in a small amount of milk.
4. Can I add protein to this dish?
Yes, grilled chicken, shrimp, or even crispy tofu can complement the creamy Alfredo sauce perfectly. Cook the protein separately and fold it in just before serving.
5. What’s the best way to reheat leftovers?
Reheat gently on the stovetop over low heat with a splash of milk or reserved pasta water, stirring constantly. This keeps the sauce smooth and prevents it from separating. Avoid high heat or prolonged microwaving.
