Easy to make and with just a few ingredients, my Creamy Garlic Broccoli Alfredo is the dish to make when you want something decadent but fast! Ready in about 35 minutes, this dish is perfect for weeknights.
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Breaking the rules of Alfredo
Traditional Alfredo sauce is made only with Parmigiano Reggiano, pasta water, and butter, and while it’s pretty good in its own right, I like to change this dish up every now and again, and that’s why you’re reading this recipe for Creamy Broccoli Alfredo.
I was about to make fettuccine Alfredo one night, with a side of Italian broccoli. I was also short on time, so I figured, why not just combine the two, and that’s how this recipe came to be.
And yes, by adding garlic, broccoli, and cream, I broke a few rules of making Alfredo, but I’ve always been a believer that some rules, especially ones that apply to cooking, are meant to be broken. For more rebellious Alfredo recipes, check out my Blackened Chicken Alfredo and my Shrimp Alfredo.
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Pasta. Fettuccine is traditional for Alfredo, but there’s nothing traditional about this recipe, so if you want to use a different pasta, go for it. Be sure to save your pasta water too, as it’s a key component of this dish.
- Cheese. I’m using freshly grated Parmigiano Reggiano cheese. You can also use domestic parmesan or Grana Padano.
- Heavy cream. If you prefer not to use heavy cream, you can replace this with pasta water. Be sure to make your pasta water extra starchy by boiling in only 3 quarts of water. You can find more details on replacing cream with water in the recipe notes below.
- Garlic. Adding garlic is also not traditional for Alfredo, but if you’ve come this far, you likely don’t mind being a bit rebellious in the kitchen.
- Broccoli. I’m using a large head of broccoli and include the stem as well. You can use more broccoli if you’d like.
See the recipe card for full information on ingredients and quantities.
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How to make garlic broccoli alfredo
Each number corresponds to the numbered written steps below.
- Bring a large pot of salted water to a boil. Chop the broccoli, including the bottom stem/stalk. Once the water is boiling, add the broccoli and cook for 5-7 minutes or until soft.
- Meanwhile, in a large pan over medium heat, melt the butter, then add the garlic and cook until golden.
- Use a slotted spoon or pasta spider to remove the broccoli from the boiling water and transfer to the pan with the garlic and butter, plus 1/2 cup of the boiling water. Add the pasta to the boiling water and cook until al dente.
- Using a wooden spoon or meat masher, smash the broccoli into small pieces.
- Add the cream and grated cheese and simmer over low heat.
- Remove the pan from the heat and add the al dente pasta. Mix well to coat the pasta with the broccoli Alfredo sauce. If the pasta is at all dry, add some of the reserved pasta water a little at a time to achieve the desired consistency. Season with salt and pepper, to taste.
Top tips
- Cooking the broccoli. I like my broccoli to almost become part of the sauce for this particular dish, but if you prefer your broccoli to stay more intact, simply boil for less time and skip the mashing part.
- Save your pasta water. This is such an important tip, especially for creamy pasta recipes, which tend to dry out quickly, especially when you’re waiting for folks to gather around the table.
- Tools. Using a pasta spider to transfer the broccoli from the pot to the pan makes this so easy. I also love using my meat masher to smash the broccoli.
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Garlic Broccoli Alfredo – Easy 6 Ingredient Meal
Ingredients
- 1 large head broccoli bottom stalk removed and chopped
- 1 pound fettuccine or pappardelle
- 1/2 cup unsalted butter
- 6 cloves garlic minced
- 1 cup heavy cream
- 2 cups grated Parmigiano Reggiano plus more for serving
- salt and pepper to taste
- 2 cups reserved pasta water for thinning, will most likely not need all of it
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Instructions
- Bring a large pot of salted water to boil.
- Add the broccoli and cook until soft (about 5-7 minutes).
- Meanwhile heat the butter in a large pan over medium-low heat and add the garlic. Cook the garlic until golden.
- Using a slotted spoon or pasta spider, scoop the broccoli out the water and add to the pan along with a 1/2 cup of the boiling water. Add the pasta to the boiling water and cook until al dente.
- Using a wooden spoon or meat masher, chop the broccoli into small pieces. Add the cream and grated cheese and simmer over low heat.
- Remove the pan from the heat and add the pasta. Mix well and/or toss to coat. If the pasta is too dry add some of the reserved pasta water, a bit at a time, to get a perfect consistency.
- Season with salt and pepper to taste. Serve with more grated Parmigiano Reggiano on the side. Enjoy!
Notes
- Cream. You can omit the cream, just use more pasta water. To get an extra starchy pasta water, boil in only 3 quarts. Just make sure to stir often because the pasta will stick more than usual.
- Broccoli. Boiling the broccoli first then mashing it when it’s soft will make a more creamy broccoli sauce. If you want the broccoli to remain more substantial, only boil for 5 minutes and skip the mashing step.
- Pasta water. Use the reserved pasta water to thin out the pasta if it is too thick or dries out. Just add a couple of ounces at a time to get a perfectly creamy consistency.
- Leftovers. Garlic broccoli alfredo can be saved for up to 3 days in the fridge. Reheat in a pan over medium heat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Haven’t made it yet, but how do you think it would work using broccoli rabe, or rapini? I love bitter in the winter.
You could definitely give it a try. We haven’t tested it, but it would probably be good, though the texture might be a little different, especially if including the stalks/stems.
I haven’t made this yet but it sounds delicious! I love broccoli and am always looking for new ways to make it.
We hope you love it!