Are you looking for a hearty, cheesy family meal that is sure to make everyone at the table happy? Look no further than broccoli fettuccine Alfredo!
Packed with fresh broccoli, a rich creamy alfredo sauce and pasta, this easy recipe is perfect for busy weeknights.
Homemade alfredo sauce recipes are quick and easy to make in 30 minutes or less with a little prep work.
Whether your family loves traditional Italian dishes or just needs something quick yet delicious, they'll love coming back to this classic favorite over and over again.
Plus, it's very customizable - simply add your favorite proteins and adjust the seasonings until it's just right for you!
Get ready to enjoy some quality time in the kitchen as you whip up this delightful dish that your whole family will savor.
This Broccoli Fettuccine is a favorite alfredo recipe. You can also try my Alfredo Sauce with Half and Half that is a great option if you don't want to use cream.
Recipe Prep
Cook the pasta following the directions on the package. Pour the pasta and boiling water into a colander to drain. Rinse the fettuccine pasta under cold water and drain well. Set aside until needed.
📌Pro Cooking Tip
Why you should you rinse the fettuccine pasta. Rinsing the pasta with cold water will remove the starch and keep the pasta from sticking together while you are making the alfredo sauce.
Blanching Fresh Broccoli
If using fresh broccoli trim the florets from the thick stem and rinse under cold water.
- To cook fresh broccoli trim the florets from the thick stem and rinse under cold water.
- Heat a large pot of salted water to a boil.
- Add the broccoli florets and return to a boil. Boil for 3 or 4 minutes.
- Drain in a large colander and plunge the blanched broccoli into an ice bath or cover with cold water to immediately cool the broccoli. Drain well and set aside until needed.
Measure all of the alfredo sauce ingredients into small individual bowls before you start making the alfredo sauce.
You will not have time to stop in the middle of the cooking process to measure ingredients.
Broccoli Fettuccine Alfredo Ingredients
👇See the step by step directions below!
Below is a quick look at the ingredients and directions. You can find the entire ingredient amounts and step by step directions in the recipe card below. P. S. You can also save your favorite recipes to your personal recipe box! ⬇️
- the pasta: cooked fettuccine pasta
- the broccoli: fresh or frozen broccoli florets
- fettuccine alfredo sauce: butter, garlic, all-purpose flour, heavy cream, real Parmesan cheese plus more for garnish
- seasonings: salt, ground black pepper, optional red pepper flakes and fresh minced parsley
Step by Step Directions
- Step 1: Melt the unsalted butter in a large skillet over medium heat. Add the minced garlic and sauteed for one minute.
- Step 2: Add the flour to the skillet and whisk it into the butter and garlic until a thick roux forms. Whisk constantly for 2 or 3 minutes to cook the flour. Slowly drizzle the heavy cream into the skillet while whisking.
- Step 3: Whisk constantly until all of the cream has been added to the pan. As you whisk be sure to scrape into the edges of the pan to reach any flour that may be stuck there. Whisk well to break up any lumps.
- Step 4: Once the sauce is lump free add the Parmesan cheese to the skillet. Whisk until the cheese has melted completely.
- Step 5: Add the salt and pepper to the skillet. If you would like to make a spicy alfredo sauce add ¼ teaspoon of red pepper flakes to the pan at this time. Whisk to combine.
- Step 6: Heat the alfredo sauce to a boil. As the sauce boils it will thicken. Once the sauce is thick enough to coat the back of a spoon the alfredo sauce is done.
- Step 7: Add the broccoli florets to the alfredo sauce. Stir to mix the broccoli pieces into the alfredo sauce. Turn the heat off and remove the pan from the burner.
- Step 8: Add the cooked fettuccine pasta to the skillet in portions. Tossing the pasta to coat with the alfredo sauce. Repeat until all of the pasta has been added to the skillet.
- Step 9: Serve right from the skillet or transfer to a serving dish.
Garnish with more shredded Parmesan cheese, minced parsley and red pepper flakes and serve with crusty garlic bread and a salad.
📌Pro Cooking Tip
📌 Why add the pasta to the pan in portions? Is is so much easier to mix small portions of pasta with the alfredo than it is to toss and coat the entire amount at once.
Broccoli Fettuccine Add Ins
Broccoli Fettuccine Alfredo tastes amazing on its own. If you want to take this recipe up a notch you can add a protein or more vegetables. Below are a few add-in suggestions.
- grilled chicken
- sauteed mushrooms
- shrimp
- grilled steak
Recipe FAQS
Real Parmesan cheese is the classic and best cheese to use when making homemade alfredo sauce.
Blanching fresh broccoli is the best way to cook broccoli for alfredo sauce.
Homemade Broccoli Fettuccine Alfredo take 30 minutes or less to make.
📌Pro Cooking Tips
- the pasta: Rinsing the pasta with cold water will remove the starch and keep the pasta from sticking together while you are making the alfredo sauce.
- combining the pasta with the sauce: Is is so much easier to mix small portions of pasta with the alfredo than it is to toss and coat the entire amount at once.
- the cheese: shred a block of real Parmesan cheese for this recipe. Powdered cheese will not cook the same or taste the same as real Parmesan cheese.
- reheating leftovers: add a little cream or milk before reheating the leftover fettuccine alfredo. The sauce will thicken as it cool and when it is refrigerated.
- freezing leftovers: you can freeze leftover broccoli alfredo. Thaw in the refrigerator, add a little cream or milk to thin the sauce and reheat in the microwave for a couple of minutes.
👩🏻🍳Make It!
With just a few ingredients and 30 minutes of your time, you can have a delicious bowl of homemade Broccoli Fettuccine Alfredo ready to serve.
It looks and tastes amazing, and the rich and creamy alfredo sauce adds something special to this classic dinner.
You might even find yourself making it more often! Someone is sure to ask for seconds, so be prepared.
Best of all, you don’t have to choose take out or go out for a restaurant meal when you make it at home.
So why not give this recipe a try? Bon Appetit!
More Homemade Alfredo Recipes
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Broccoli Fettuccine Alfredo
Ingredients
- 16 oz. fettuccine pasta (cooked)
- 2 medium heads fresh broccoli (blanched or 1 lb. thawed frozen broccoli florets drained well)
- 3 tablespoon unsalted butter
- 1 tablespoon minced garlic
- 3 tablespoon all-purpose flour
- 3 cups heavy cream (whole milk or half and half)
- 2 cups finely grated Parmesan cheese ( plus more for garnish)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ⅛ teaspoon red pepper flakes (optional garnish or to make spicy alfredo)
- 1 tablespoon fresh minced parsley
Instructions
Recipe Prep
- Blanch the fresh broccoli if using. Thaw and drain well if using frozen broccoli.
- Boil the pasta following the directions on the box. Drain and rinse well. Drain again and set aside until needed.
- Measure all of the alfredo sauce ingredients ahead of starting the recipe.
Broccoli Fettuccine Alfredo Sauce
- Melt the unsalted butter in a large skillet over medium heat. Add the minced garlic and sauteed for one minute.
- Add the flour to the skillet and whisk it into the butter and garlic until a thick roux forms. Whisk constantly for 2 or 3 minutes to cook the flour. Slowly drizzle the heavy cream into the skillet while whisking.
- Whisk constantly until all of the cream has been added to the pan. As you whisk be sure to scrape into the edges of the pan to reach any flour that may be stuck there. Whisk well to break up any lumps.
- Once the sauce is lump free add the Parmesan cheese to the skillet. Whisk until the cheese has melted completely.
- Add the salt and pepper to the skillet. If you would like to make a spicy alfredo sauce add ¼ teaspoon of red pepper flakes to the pan at this time. Whisk to combine.
- Heat the alfredo sauce to a boil. As the sauce boils it will thicken. Once the sauce is thick enough to coat the back of a spoon the alfredo sauce is done.
- Add the broccoli florets to the alfredo sauce. Stir to mix the broccoli pieces into the alfredo sauce. Turn the heat off and remove the pan from the burner.
- Add the cooked fettuccine pasta to the skillet in portions. Tossing the pasta to coat with the alfredo sauce. Repeat until all of the pasta has been added to the skillet.
- Serve right from the skillet or transfer to a serving dish.
- Garnish with more shredded Parmesan cheese, minced parsley and red pepper flakes and serve with crusty garlic bread and a salad.
- Makes 6 to 8 servings.
Recipe Expert Tips
- the pasta: Rinsing the pasta with cold water will remove the starch and keep the pasta from sticking together while you are making the alfredo sauce.
- combining the pasta with the sauce: Is is so much easier to mix small portions of pasta with the alfredo than it is to toss and coat the entire amount at once.
- the cheese: shred a block of real Parmesan cheese for this recipe. Powdered cheese will not cook the same or taste the same as real Parmesan cheese.
- reheating leftovers: add a little cream or milk before reheating the leftover fettuccine alfredo. The sauce will thicken as it cool and when it is refrigerated.
- freezing leftovers: you can freeze leftover broccoli alfredo. Thaw in the refrigerator, add a little cream or milk to thin the sauce and reheat in the microwave for a couple of minutes.
- grilled chicken
- sauteed mushrooms
- shrimp
- grilled steak
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