Pasta with Alfredo Sauce & Broccoli

Any pasta served with Alfredo sauce is one of the most loved dishes in my home. I think this because it is one of the greatest comfort foods of all time. And what’s not to like about butter, cream, and garlic?

Brocolli alfredo 2

I have not met a person who does not like this dish, which makes this a very safe choice when you are not sure what to serve. It’s also very satisfying for the chef, when you see the contentment on everybody’s faces as they are enjoying it.

Originally, in Italy, the sauce was just a combination of butter and Parmesan cheese tossed together with fettuccini noodles (called Pasta al Burro e Parmigiana). But the US versions vary greatly, and usually contain cream as well as other ingredients.

Some of these tasty variations include using different types of pasta noodles, adding shrimp or other shellfish, peas, asparagus, mushrooms, and more.

Sometimes different cheeses are used, such as US parmesan vs. Italian Parmesan, or Parmigiano Reggiano. Try them all and pick your favorite (though I think the Italian variety is the best).

I have also used an Argentine cheese called Reggianito, and it, too, was delicious!

Pasta with Alfredo sauce is especially good in the fall and winter, because it is very warm and rich and feels like a big hug when you eat it. But really, it’s so good at any time of year, and on any night of the week.

If you love this Alfredo pasta recipe, give this similar recipe a try: broccoli with garlic sauce and pasta! Two great homemade Italian options, and you can’t complain.

Pasta with Alfredo Sauce and Broccoli |
Pasta with Alfredo Sauce and Broccoli
Votes: 3
Rating: 3.67
Rate this recipe!
Print Recipe
4 people
4 people
Pasta with Alfredo Sauce and Broccoli |
Pasta with Alfredo Sauce and Broccoli
Votes: 3
Rating: 3.67
Rate this recipe!
Print Recipe
4 people
4 people
  • 17.6 ounces dry Italian pasta noodles (1.5 kg) (or fresh noodles are also wonderful)
  • 1 tablespoon course Kosher salt
  • 6 large florets of broccoli, cut into bite-sized pieces
  • 1 cup chopped carrots
  • 1 cup butter
  • 2 tablespoons olive oil
  • 4 large garlic cloves, sliced (or less, to taste)
  • 2 cups heavy cream
  • 2 cups good quality Italian Parmesan cheese grated
  • 1 small handful flat leaf parsley, chopped and divided
  • 1/4 teaspoon freshly grated nutmeg
  • sea salt to taste
  • Freshly ground black pepper to taste
  • Dried red chili pepper flakes, to taste
Servings: people
  1. In a large pot, boil the water and add the salt.
  2. Add the broccoli and cook until al dente.
  3. When broccoli is finished cooking, remove and set aside, saving the water to cook the noodles.
  4. Bring the same water back to a boil, and cook the pasta until al dente, stirring occasionally. Drain (reserving one cup of the cooking water), and set aside. Toss with a light drizzle of olive oil so the noodles do not stick together.
  5. In a large sauté pan, melt the butter along with the olive oil over medium-high heat.
  6. Add the garlic and cook until it just starts to smell good and turns a very light golden color. Do not burn the garlic, or your dish will taste bitter.
  7. Slowly stir in the cream and allow it to warm. But do not let it boil, and do not overstir.
  8. Slowly stir in the Parmesan cheese and continue stirring slowly, just until thoroughly melted and combined.
  9. Add the broccoli, half of the parsley, and the nutmeg. Stir, and taste.
  10. Add sea salt, freshly ground black pepper, and red chili pepper flakes to taste.
  11. Toss the sauce with your pasta in a very large bowl, with a splash of the cooking water to thicken it as needed.
  12. Serve immediately, garnished with the remaining parsley.



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About Lori Jo Hendrix

Lori was born in southern California and currently resides in Mexico. She is an actress and model who also writes in the fields of nutrition, wellness, and cuisine. Her passions include working as a volunteer with various groups in the rescue and rehabilitation of orphaned and injured animals.

37 thoughts on “Pasta with Alfredo Sauce & Broccoli”

  1. A nice recipe and I would probably half the garlic in the recipe, but I like the chilli flakes instead. Carrots do make it healthier, perhaps I would use peas and then have the carrots on the side instead.

    I agree with real butter as that is what makes this dish creamy and delicious, in fact I would add a little more!

    • Hi Bella,

      Thank you for liking my recipe! Yes, the garlic is something very personal. Put as much or little as you like. Chili flakes are so nice because they are spicy and mixed with the creamy and soft flavor, lovely combination.

      Peas are delicious in this recipe! Go ahead and add more butter, live it up!



  2. This sounds like such a great comfort food dish. I particularly like having the carrots in the pasta, I think cooked carrots are delicious with their sweetness. I also found the nutmeg an interesting addition, I haven’t tried that with alfredo before.

    Real butter is amazing! I don’t like butter substitutes.

    • Hi jellybean,

      Thank you for the compliment on my recipe. It is a great comfort food! Try it on the next rainy night, you’ll see. 😉 Nutmeg ads a nice depth to the flavor, let me know how you like it when you try it.

      Real butter is also healthier than substitutes.



  3. Alfredo sauce is my favorite pasta sauce. It’s so creamy and delicious. I like to add shrimp and some chili flakes to mine. I agree that eating it feels like a hug–it’s the best comfort food around!

    • Hi meteredlines,

      I am happy to hear this is your favorite pasta sauce! Me too, shrimp is great in this.

      Here’s to hugs from Alfredo Sauce!



  4. This looks very light and delicious. Nothing ruins pasta faster than too much or too heavy of a sauce, but this doesn’t look like that.

    • Hi js85,

      Thank you! It’s the olive oil added to the butter that makes it lighter, I also think it makes it tastier. I hope you try the recipe soon!



  5. Looks awesome…my stomach is acting funny, i ought to appease it by preparing this amazing dish…will dish out my verdict later but it sure looks delicious 🙂

  6. I like how colorful the Pasta with Alfredo Sauce and Broccoli looks after being dished and it looks so filling. The spice of the nutmeg must add a delicious warmth. Thank you, for adding real butter to the dish.
    My Mom is a pasta fanatic and the red pepper chili flakes are definitely added to all of our pasta dishes.

    • Hi Kael,

      Thank you for the compliments! Feel free to add your own combo of colorful ingredients. Yes, the nutmeg does add a delicious warmth and depth, I love it, as do the chili flakes.



  7. Great! I so love to order alfredo pasta in restaurants but I don’t know how to make it by my own. I guess its time to save money! Thanks for the article that I could prepare this scrumptious whenever I want – that I could also share with my my family.

    • Hi RissMe,

      Yes, time to try and make it at home! It is very easy and not time consuming at all. It is also very easy to tailor to your particular tastes as well as your families. Good luck and let us know how it turns out.



  8. This looks yummy! I love pasta with alfredo sauce and this looks promising. I’ve never added chili flakes to my pasta dished before so that would be interesting to try. I’ll have to add this to my list of recipes to try out. I might add more broccoli, I can never have enough of it in any dish.

    That picture also looks delicious. I’m hungry just looking at it.

    • Hi Lisa,

      I am glad you like the recipe! Yes, try the chili flakes, it really does add some extra flavor and spice to the recipe. Add a little or a lot, depending on how much heat you like in your dishes.

      Yes, feel free to add more broccoli, I love it as well, love it in everything! This dish would be just fine with more broccoli or more garlic or more of anything you love.


      Lori Jo

  9. Oh, how I love Alfredo sauce but am ashamed to admit I have never made it. I always order it when we go out for Italian but for some reason, I felt I wouldn’t be able to make it. Ridiculous, I know!!

    Now I have no excuse with this yummy recipe. We do have pasta once a week in our home, so this will be on the menu this week,for sure 🙂

    • Hi blueeyes,

      Oh you have to make it at home, it’s so easy! And the fun thing is you can taylor it to your particular taste and have the pleasure of serving it to others and seeing the satisfaction on their faces as they eat this famous comfort food.

      Let me know how it turns out when you make it!


      Lori Jo

  10. Looks absolutely delicious! This recipe looks like a spring garden on a plate. I love it when food both tastes good and looks good.
    Also, for some odd reason Penne is my go to choice too when I am cooking pasta. I don’t know if the shape of the pasta affects the taste, maybe it is just psychological 🙂

    • Hi lemoncamelia,

      Yes I agree, presentation is important with food as well as texture and flavor. Various vegetables can be added to this dish so feel free to make it as colorful as you wish!

      My go to pasta also is Penne, I think because it is easy to eat, I like the texture and it fills with sauce inside. What type of pasta you use definitely has an overall effect on the outcome of the flavor and texture of the dish, it’s not psychological unless you just like the visual shape of it perhaps.


      Lori Jo

  11. This looks like a substantial dinner and a great way to include extra vegetables! A great option for a vegetarian dinner party too!

    • Hi missbishi,

      Oh believe me it is substantial. If you are hungry and looking for something filling and satisfying this is it and it’s vegetarian. So many people think that vegetarian food is not filling or satisfying but that is definitely not the case. Add whatever vegetables you like and it is a guaranteed hit at any party, vegetarian or not. 😉


      Lori H.

  12. This actually is a call-back to the traditional pastas in Italy. Did you know that the traditional pastas aren’t made with tomato sauce variations? Since tomatoes are a new world fruit, they didn’t make their way to Italy until the 1600’s. Pastas before then were typically made with sauces like these or with oil-based sauces.

    • Hi TommyVercetti,

      It’s hard to believe isn’t it since so many of the pasta dishes or Italian dishes served in the USA are tomato based. Even pizza! BTW, Alfredo sauce on pizza in place of tomato sauce is delicious, especially with broccoli. I actually prefer the oil based sauces such as puttanesca etc. vs. the tomato, although those are still delicious.


      Lori H.

  13. lol I don’t know about everyone speaking to the ‘light’ nature of this dish. It’s an Alfredo dish. It’s tough to call that ‘light’. I guess it not having cream makes it lighter? I would make the veggie mix a tad more eclectic. Throw some zucchini/bok choy/snap peas.

  14. Hi JoanMcWench,

    True! Alfredo is rather filling, well very filling actually but I think they meant light because it had no meat or because it can be made even heavier. You can add more cream or butter if you wish or more cheese. Ooh, your vegetable choices sound divine. Especially the snap peas. Yum!


    Lori H.

  15. It’s almost the end of July, and my thoughts always turn to Fall, and thicker soups and comfort foods. This recipe sounds perfect for now, as well as when the weather cools off. I love the fresh ingredients, and that the recipe is so flexible. I can almost taste this already, and I can tell it will go over well in this house.

  16. It’s one of my favorite things, and it’s been kind of a specialty of all the things I cook. I make it a number of different ways. My kids love it. One likes it with chicken, one with broccoli, and one likes just the sauce and noodles.

    It can also be a good side dish at times. If you’re serving something kind of plain, a spoonful of this dish will certainly make the plate into a better meal.

  17. Hi Zyni,

    I am glad you love Alfredo and making it in various ways is part of the fun. I am thinking of doing another past recipe with broccoli and garlic and no cream or butter. It is a little simpler and with less ingredients but very delicious.

    In Italy pasta is never considered a side dish if you care about being traditional. You actually eat the salad after the pasta dish if you even have a second dish of something, as pasta is very filling.

  18. I love this recipe because it is pretty simple to throw together and a good way to incorporate veggies for picky eaters. I have recently used Reggiatano too and it was delicious! I used in a spinach and cheese dip and I was very impressed by how fresh it was. I also love that you can use most any variation of noodle for this and it will still go together. Yum!

    • Hi CharlotteMartin,

      Thank you! Oh I love spinach and cheese dip, I bet that was delicious. I have become very fond of Reggianito cheese since living in Argentina. I have not found it here in Mexico yet. I too use various noodles with this, yummy! I even had it the other day with no vegetables and no flat leaf parsley for a quick lunch and it was still delicious and so fast to make.

  19. Hmmm…definitely not convinced by the carrot, I have to say. The broccoli and the creamy sauce sounds great, but I look at those carrots and just think, NOPE! I would leave out the carrots and add chicken.

    • Hi ukfoodiegirl,

      That sounds perfectly fine to me! Let us know how your version tuns out. 🙂 I like the carrots because they are sweet and I love sweet mixed with salty.

  20. This looks delicious. I can’t wait try it. It contains some of my favorite vegetables. Alfredo is always a hit with my family so I’m sure this will go over well.

    • Hi nytegeek,

      Thank you! Oh yes, I am sure it will and the smell of garlic cooking in the oil wafting through the house always stimulates the appetites so when finally on the table it’s a real treat! And so comforting and filling.

      Let us know when you try it and what your family thinks!

  21. Pasta dishes always look better if you can include two different-colored vegetables, as you have here. The way our brains work, the attractive appearance does make the dish taste better. I like using vegetables with alfredo sauce because if you add meat, the dish tends to get a bit heavy.

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