Broccoli Fettuccine Alfredo
Enjoy a creamy and delicious homemade broccoli fettuccine alfredo dinner in just 30 minutes! Get our easy recipe with step-by-step instructions and perfect results every time. Try this simple and fast recipe tonight!
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
Nutrition
Serving: 1ServingCalories: 531kcalCarbohydrates: 20gProtein: 15gFat: 44gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 146mgSodium: 575mgPotassium: 151mgFiber: 1gSugar: 3gVitamin A: 1720IUVitamin C: 4mgCalcium: 368mgIron: 1mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2