Broccoli Fettuccine Alfredo is such a delicious and easy weeknight dinner. The alfredo is a perfectly creamy, cheesy sauce that just grabs onto the strands of fettuccine and bright broccoli.
You all know how much I love my pasta! You really can’t get bored when it comes to pasta… the flavor combination possibilities are endless! It can be a light and fresh meal or one thats a little heavier and heartier like this Broccoli Fettuccine Alfredo. Don’t worry, I lightened this up a little bit replacing the typical heavy cream with 2% milk for the sauce. All the flavor and creaminess is still there I promise!
To be honest, I had intended on making this with grilled chicken as well BUT the weather has been really cold and I just didn’t want to go out to grill but grilled chicken or shrimp would be a great addition to this already tasty dish! The broccoli is nice and bright and crisp still because I blanched it… theres nothing pretty about over cooked mushy broccoli. The sauce is perfectly creamy, cheesy and just hugs that fettuccine and broccoli perfectly.
This does come together easily but do read through the instructions to get an idea of the steps and to have everything in place and ready to go… this is of course my thoughts with any recipe you are following. It just makes it go smoother and makes trying a new recipe easier for you too!
- 2 broccoli crowns, cut into florets, large stems discarded
- 1 lb fettuccine
- 6 tbsp butter
- 1 shallot, finely chopped
- 4 large garlic cloves, roughly chopped
- 6 tbsp flour
- 6 cups 2% milk, slightly warmed in the microwave or in a pot
- 1½ cups freshly grated parm
- salt & pepper
- Get a large pot of water up to a boil. Add in the broccoli florets and cook for 3-4 minutes. Right after you get the broccoli in the water get an ice bath set... a large bowl of cold water with plenty of ice. Using a slotted spoon, remove the broccoli from the pot and straight into the ice bath. Once cooled you can drain the water from the bowl.
- Start the sauce next by heating a large pot or skillet over medium heat {NOTE: you will be adding the pasta and broccoli to the sauce in this pan so make sure its big enough}.
- Add in the butter, shallot and garlic. Season with salt and pepper. Cook until softened. Stir in the flour and cook for a minute.
- Slowly whisk in the warmed milk and continue stirring until smooth. Allow to simmer for about 1 minutes or until thickened enough to coat the back of a spoon.
- While the sauce is simmering go ahead and get the same pot where you cooked the broccoli back up to a boil. Cook the pasta 2-3 minutes shy of al dente {check cooking time on package}, strain.
- Once the sauce is thickened and the pasta is ready, add the pasta, broccoli and grated parmigiano to the sauce. Cook for 2 minutes and serve.
Will
I still can’t get it why so many people don’t like broccoli !? Thanks for the recipe !
Angela LeMoine
I agree!!! It’s on my grocery list every single week
Kelsie | the itsy-bitsy kitchen
This looks so good! I love that it’s lightened up a bit; with the addition of broccoli this is basically a health food. . .right? 🙂
Angela LeMoine
I like the way you think Kelsie! Thanks for stopping by!