This broccoli fettuccine alfredo is ready in a snap and features tender broccoli florets and pasta in a rich Parmesan alfredo sauce.
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Start your pasta engines! There’s nothing like a bowl of fettuccine alfredo and consider that craving doubled if a scratch-made sauce + garlicky sauteed broccoli is on the menu.
I’m talking the creamiest bowl of carby goodness you’ve ever laid eyes on, I mean just let me live in that pan down there already.
This is one of those pasta dishes that quite literally goes with everything but it’s also totally hearty enough to stand on its own! Preferably standing with a whole bunch of extra Parmesan on top.
That’s just the fettuccine alfredo way and you’ve gotta.
This Fettuccine Alfredo Features…
- A creamy Parmesan alfredo sauce
- Tender sauteed broccoli with lots of garlic
- An easy recipe that comes together in 20 minutes
Making the Fettuccine Alfredo
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Olive oil
- Broccoli
- Garlic
- Unsalted butter
- All-purpose flour
- 2% or skim milk
- Heavy whipping cream
- Parmesan cheese
- Nutmeg
- Fettuccine pasta
Tips for Perfect Fettuccine Alfredo
- Finely chop broccoli – aim for small 1/2-inch florets so the broccoli cooks quickly.
- Cook broccoli separately from sauce – saute the broccoli separately so it doesn’t overcook in the sauce.
- Make a roux – a roux is equal parts butter and flour and it is the base to your sauce that’s made by whisking constantly over medium heat until a light golden brown.
- Slowly drizzle in milk + cream – use a whisk to evenly incorporate the liquids into the roux to avoid lumps from forming.
- Cook sauce over medium heat – once the milk and cream have been added, cook the sauce over medium heat and stir often to avoid burning. The sauce is done when it’s bubbly and can coat the back of a spoon.
- Freshly grate Parmesan – freshly grating the Parmesan will give your alfredo sauce a much better flavor and will melt better.
- Cook pasta to al dente – the pasta will continue cooking a bit in the sauce so make sure to cook only to al dente.
- Reserve pasta cooking water – set aside 1 cup pasta cooking water to help loosen up the sauce if needed.
Recipe Variations
Try these ideas for a different twist on this alfredo.
- Add meat – cooked chicken, turkey, bacon bits, or sausage would all be great meat additions.
- Use another veggie – try sweet peppers, mushrooms, spinach, peas, or kale.
- Try a different cheese – replace the Parmesan with asiago cheese.
- Swap out pastas – try bucatini, linguine, or spaghetti.
Serving Suggestions
This fettuccine alfredo is great served alongside steak, roast chicken, pork chops, or seafood. You can also skip the meat pairing and serve it alongside a big salad with breadsticks.
Try these other pasta favorites next!
Save this recipe for later using the ‘save to recipe box’ button. If you make it, please let me know by leaving a comment + star rating below the recipe card. This only takes moments and helps support my website so much!
Broccoli Fettuccine Alfredo
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 cups finely-chopped broccoli florets
- Salt and pepper to taste
- 3 medium cloves garlic, minced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup 2% or skim milk
- 3/4 cup heavy whipping cream
- 1 cup grated Parmesan cheese
- Pinch freshly grated nutmeg
- 12 oz dry fettuccine pasta (cooked according to package instructions until al dente and 1 cup pasta water reserved)
- Additional grated Parmesan for serving
Instructions
- Heat a large skillet or Dutch oven over medium-high heat. Add olive oil and swirl to coat pan. Add broccoli, season with salt and pepper to taste, and sauté over medium-high heat 3-4 minutes until broccoli is tender. Add garlic and cook 1 minute until fragrant. Transfer to a small bowl and set aside.
- Melt butter in same pan over medium heat. Whisk flour into butter and cook 1-2 minutes until golden brown.
- Slowly begin drizzling in milk and cream, whisking constantly until sauce is smooth. Cook sauce over medium heat, stirring occasionally until sauce is bubbly and thickened. Remove from heat and whisk in Parmesan cheese and nutmeg until cheese is melted.
- Fold cooked fettuccine and broccoli into sauce and return to medium heat, cooking 2-3 minutes until pasta is evenly coated, thinning sauce with a few splashes of reserved pasta water as needed. Season pasta with salt and pepper to taste.
- Serve fettuccine alfredo warm with additional grated Parmesan cheese on top. Enjoy!
Notes
Nutrition
This post was updated with new recipe adjustments and photos on 9/24/26.
Gayle@Pumpkin 'N Spice says
Mmm carbs are definitely needed for a Tuesday! I love that this pasta dish is made in only 20 minutes! Alfredo is my favorite sauce, so I know I would devour this in no time!
Sarah says
Alfredo is totally the best, amiright?? Pair that with carbs and you’ve got a winner weeknight. 😉
Lisa says
Hey, I was wondering where you’ve got your plate/dish from? It looks amazing with the spaghetti!
Sarah says
Hi Lisa! I believe I picked up that plate from my local Goodwill. Unfortunately, I’m unsure exactly what store it came from!
Kelly // The Pretty Bee: Allergy Friendly Eats says
I need a bowl of these yummy, creamy noodles! So good!
Sarah says
You definitely do!! Thanks Kelly!
Natalie @ Tastes Lovely says
I love simple pasta dishes like this. My favorite! Especially to whip up on a weeknight. And now I’ve got to try adding cream cheese to my alfredo sauce like you did!
Sarah says
The cream cheese makes it seriously SO smooth and adds a little extra richness that we love!
Mira says
I’m so glad you shared this Alfredo pasta Sarah! Love it! Pinning to try it soon!
Sarah says
Thanks for pinning, Mira! LMK if you give this one a try!
Kelly - Life Made Sweeter says
A big plate of these gorgeous, creamy noodles is exactly what our dinner table needs! Love the broccoli in here and only 20 minutes too? Amazing! <3
Sarah says
It definitely is! Dinner is just bound to be awesome. 🙂
Jess @ Flying on Jess Fuel says
I loooove simple pasta dishes like this! They can be some of the tastiest, when all the ingredients get to shine. I could faceplant into a bowl of this right about now. 😉
Sarah says
Exactly! Simple is sometimes just the absolute best!
Jen | Baked by an Introvert says
Sometimes simple is better. Like with this pasta. It would be great for a quick and easy meal. Love it!
Sarah says
Thanks Jen! And agreed! Sometimes simple is just the best. 🙂
marcie says
Yay for carb goodness, and I love that you added some broccoli to the mix! This looks so amazingly delicious and if I can make it in 20 minutes — it’s even better!
Sarah says
Thanks Marcie! All hail the CARBS, right?? 😉
Ashley says
Carbs are the best. Gah how I love them! 🙂 This pasta looks so darn good! I have been allllll about the broccoli these last few months – love that you used it here!
Sarah says
If you’re anything like the carb-addict I am, I’m pretty sure these noodles are RIGHT up your alley, Ashley! 😉
Shari Roe says
Made this last night and it was awesome! I didn’t use broccoli but added steamed zucchini, peas and chicken! This is a keeper! Thank you!
Sarah says
Thanks for trying this recipe, Shari! Glad to hear it was a hit. 😉