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Fettuccine coated in creamy Alfredo sauce with broccoli florets, served on a patterned plate with a slice of bread.

Fettucine Alfredo with Broccoli

Fettuccine and tender broccoli tossed in a creamy, Olive Garden–style Alfredo sauce made with butter, garlic, cream, Parmesan, and Romano. Use store-bought noodles or homemade pasta.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 generous servings
Course: Main Course
Cuisine: italian-american
Ingredients Method Notes

Ingredients
  

  • 12 ounces dried fettuccine or 1 batch homemade pasta
  • 4 cups broccoli florets cut into bite-size pieces
  • 6 tablespoons butter
  • 1 tablespoon minced garlic
  • 2 tablespoons all-purpose flour
  • 1½ cups whole milk
  • 1½ cups heavy cream
  • ½ cup freshly grated Parmesan cheese
  • ½ cup freshly grated Romano cheese
  • Salt and black pepper to taste
  • Reserved pasta water as needed

Method
 

  1. Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions. For homemade pasta, follow your recipe’s cooking time.
  2. Cook the broccoli until tender: add it to dried pasta during the final 3–4 minutes of cooking, or steam it separately if using quick-cooking fresh pasta.
  3. Reserve 1 cup pasta water, then drain the pasta and broccoli well.
  4. Meanwhile, melt the butter in a large skillet over medium-low heat. Add garlic and stir for about 1 minute.
  5. Whisk in flour and cook for 1 minute. Slowly incorporate milk and cream, whisking until smooth.
  6. Simmer gently for 3–5 minutes, stirring, until lightly thickened.
  7. Reduce heat to low. Stir in Parmesan and Romano until melted; season to taste.
  8. Toss the pasta and broccoli with the sauce. Add reserved pasta water a little at a time if needed. Serve immediately.

Notes

Homemade pasta: One batch of my homemade pasta recipe serves four. Making the dough adds preparation and resting time.
Cheese: Grate the cheese finely so it melts easily.
Romano substitute: If you don’t have Romano, use an additional ½ cup Parmesan.
Broccoli: Drain thoroughly before mixing with the sauce.
Consistency: Alfredo thickens as it sits. Loosen with a splash of milk or pasta water.
Optional additions: Add cooked chicken or shrimp before serving.
Reheating: Warm gently with a splash of milk, stirring frequently.