Description
This Creamy Broccoli Alfredo Pasta is a restaurant-quality dinner that comes together in just 30 minutes. Tender fettuccine and crisp-tender broccoli are tossed in a silky, homemade Alfredo sauce that’s rich, garlicky, and absolutely irresistible. It’s comfort food at its finest – simple ingredients transformed into something truly special.
Ingredients
Scale
- 1 pound fettuccine pasta (or pasta of choice)
- 3 cups fresh broccoli florets (about 1 medium head)
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1½ cups freshly grated Parmesan cheese
- ½ teaspoon salt (plus more for pasta water)
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground nutmeg (optional)
- ½ cup reserved pasta cooking water
- Fresh parsley for garnish (optional)
- Red pepper flakes for serving (optional)
Instructions
- Prepare your ingredients: Bring a large pot of generously salted water to a rolling boil. While the water heats, cut your broccoli into bite-sized florets and mince your garlic. Grate your Parmesan cheese if you haven’t already.
- Cook the pasta: Add the fettuccine to the boiling water and cook according to package directions until al dente (usually 8-10 minutes). During the last 3 minutes of cooking, add the broccoli florets directly to the pasta water. This method ensures perfectly cooked broccoli and saves you from washing an extra pot.
- Reserve pasta water: Before draining, use a ladle or measuring cup to scoop out at least 1 cup of the starchy pasta cooking water. Set it aside – this liquid gold will help create the silkiest sauce.
- Drain pasta and broccoli: Drain the pasta and broccoli in a colander, but don’t rinse them. You want to keep some of that starchy coating.
- Start the sauce: While the pasta is draining, melt the butter in a large, deep skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. You’ll know it’s ready when your kitchen smells amazing.
- Add the cream: Pour in the heavy cream and stir to combine with the butter and garlic. Bring the mixture to a gentle simmer, stirring occasionally. Let it bubble gently for 2-3 minutes to reduce slightly and thicken.
- Incorporate the cheese: Reduce the heat to low. Add the grated Parmesan cheese in three batches, stirring constantly and allowing each addition to melt completely before adding more. This gradual method prevents the cheese from clumping and ensures a smooth, creamy sauce.
- Season the sauce: Stir in the salt, black pepper, and nutmeg (if using). Taste and adjust the seasoning as needed. Remember that Parmesan is naturally salty, so you might need less salt than you think.
- Combine everything: Add the drained pasta and broccoli to the skillet with the Alfredo sauce. Using tongs or a pasta fork, toss everything together gently but thoroughly, ensuring every piece of pasta is coated in that gorgeous sauce.
- Adjust consistency: If the sauce seems too thick, add the reserved pasta water a few tablespoons at a time, tossing constantly, until you reach your desired consistency. The sauce should coat the pasta beautifully without being too thick or too runny.
- Final touches: Let everything cook together for 1-2 minutes over low heat, allowing the pasta to absorb some of the sauce and the flavors to meld. Give it one final toss.
- Serve immediately: Transfer to a serving bowl or individual plates. Garnish with extra Parmesan cheese, fresh parsley, and a sprinkle of red pepper flakes if desired. Serve hot and enjoy immediately for the best texture.
Notes
- Cheese matters: Always use freshly grated Parmesan for the smoothest sauce. Pre-shredded contains anti-caking agents that make the sauce grainy.
- Pasta water is crucial: Don’t skip reserving this – the starch helps the sauce stick to the pasta and creates the perfect creamy consistency.
- Timing is everything: Alfredo sauce is best served immediately. If it sits, it will thicken considerably as it cools.
- Low heat is key: Once you add the cheese, keep the heat low to prevent the sauce from breaking or becoming grainy.
- Customize your veggies: Feel free to add or substitute other vegetables like spinach, peas, asparagus, or mushrooms.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of recipe (approximately 2 cups)
- Calories: 615
- Sugar: 4g
- Sodium: 485mg
- Fat: 38g
- Saturated Fat: 23g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 115mg