Broccoli Fettuccine Alfredo

So, this isn’t really alfredo, it’s more of a (not) alfredo recipe… I’ve made too many alterations for it to truly be alfredo, but it’s still creamy and delicious!

I mean, I love alfredo with all of its buttery, creamy, parmesan-y goodness, but I also know that I can’t afford to eat a 2,000 calorie meal. So, I made a few switches to lighten it up a smidge and added some broccoli florets to get in some green. If you like to live dangerously, go all out and use cream in place of the milk.

This pasta comes together super quick and uses staple ingredients so it’s a nice standby for those nights that you just really don’t feel like cooking. If you want to up the protein, you can quickly grill up some chicken breast on a countertop grill, slice it up, and then serve it on top. This is a super versatile recipe!

Oh, also, this recipe is super easy to cut in half… I just wanted to use the entire package of pasta and broccoli so I made a large batch.

Broccoli Fettuccine Alfredo

Top view of a plate of broccoli fettuccine alfredo

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4.69 from 32 votes

Broccoli Fettuccine Alfredo

Tender broccoli florets, hearty pasta, and a creamy indulgent sauce make for great vegetarian main dish.
Author: Beth - Budget Bytes
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Servings: 8


  • 16 oz. dry fettuccine ($1.63)
  • 16 oz. frozen broccoli florets ($1.29)
  • 1 clove garlic ($0.08)
  • 4 Tbsp butter ($0.45)
  • 4 Tbsp all-purpose flour ($0.06)
  • 3 cups milk ($0.94)
  • 1 cup grated parmesan ($0.96)
  • 1/8 tsp nutmeg ($0.02)
  • to taste salt & pepper ($0.05)


  • Begin to boil a large pot of water to cook the pasta. When it reaches a full boil, add the pasta and cook for 7-10 minutes or until al dente. When the pasta is finished cooking, reserve 1/2 cup of the starchy pasta water and then drain the pasta in a colander.
  • While the pasta is cooking, thaw the broccoli in the microwave and begin to make the parmesan sauce. Mince the garlic and cook it over medium heat in a medium sauce pot with the butter until the garlic has softened slightly (3-5 minutes). Add the flour, stir and cook for 2-3 minutes more. This is the “roux” that will thicken the sauce.
  • Whisk in the milk. Increase the heat to medium-high. Whisk the milk mixture until it comes up to a light simmer. As soon as it reaches a simmer it will thicken and should be able to coat a wooden spoon (see photos below). Turn the heat off and whisk in the parmesan cheese. Add freshly cracked black pepper, nutmeg, and salt to taste. Make the sauce slightly saltier than you’d prefer if you were eating the sauce alone. Once it’s spread out over the pasta and broccoli it will taste more mild.
  • Return the cooked pasta to the large pot that it was boiled in (with the burner turned off). Add the reserved pasta cooking water and toss the pasta to loosen it up. Add the thawed broccoli and then pour the parmesan sauce over top. Stir to coat everything in the sauce and then serve!
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Serving: 1 ServingCalories: 399.98 kcalCarbohydrates: 54.65 gProtein: 16.05 gFat: 13.3 gSodium: 436.46 mgFiber: 3.65 g
Nutritional values are estimates only. See our full nutrition disclaimer here.

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Top view of a plate of broccoli fettuccine alfredo with a fork and napkin on the side

Step By Step Photos

fettuccine in package ready to put in pot of boiling water
Begin by boiling the water for the pasta. Once it reaches a full boil, cook the pasta according to the package directions. Reserve about a 1/2 cup of the pasta cooking water before draining it in a colander.

butter and garlic being cooked down in pot
Meanwhile, cook the minced garlic and butter in a medium pot over medium heat until the garlic is softened (3-5 minutes).

flour added to butter and garlic in pot to make roux
Stir in the flour and continue to cook and stir this mixture for 2-3 minutes. It’s important to cook this for a few minutes to slightly toast the flour. This prevents a “floury” flavor in the final sauce. Make sure to continually stir while it’s cooking.

milk being whisked into sauce in pot
Next, whisk in the milk and increase the heat slightly (to medium-high). Allow the sauce to come up to a light simmer, whisking occasionally.

thickened white sauce on wooden spoon
When the liquid reaches a simmer, the starch granules in the flour will swell and thicken the sauce. It should be thick enough to coat a wooden spoon as shown.

parmesan cheese being added to sauce in pot
Turn the heat off as soon as it has thickened. Add the parmesan cheese and whisk until it melts in.

sauce in pot with whisk
The cheese will further thicken the sauce. It should now coat a wooden spoon even more.

Season parmesan sauce (pepper and nutmeg)
Season the sauce with salt, freshly cracked pepper, and a pinch (1/8th tsp or so) of nutmeg. Make the sauce slightly saltier than you’d think because once it’s spread out over the pasta and broccoli, it will taste more mild.

broccoli and cooked pasta in pan with sauce being poured over
Add the drained pasta back to the large pot that it was boiled in. Make sure the burner is turned off. Add the reserved pasta water and toss to loosen the pasta. Add the broccoli (thawed), and pour the parmesan sauce over top.

finished broccoli fettuccine alfredo in pot
Toss the pasta and broccoli in the sauce until everything is well coated. Serve warm!

Top view of broccoli fettuccine alfredo on plate
Easy-peasy! Ooh, peas would be nice in this instead of broccoli, too!

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