Broccoli Alfredo

After years of intensive research on this subject, we (my husband and I) have selected this recipe as our favorite for Broccoli Alfredo. You can’t go wrong with Italian food in general, but Alfredo is one of our favorites. This particular version does not include meat, so if you regularly participate in Meatless Monday this post is for you. If you prefer a little more protein, feel free to grill a chicken breast. Either way you won’t be disappointed.

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Broccoli is my favorite vegetable!

Other favorite Italian recipes:

Pesto Tortellini



Broccoli Alfredo
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Course: Main Course
  • 1 tbsp salted butter
  • 2 tsp minced garlic
  • 1 1/2 cups heavy cream
  • 1/3 cup shredded parmesan
  • 3 cups broccoli florets
  • 6 oz noodles fettuccine, linguine, or spaghetti
  • 2/3-1 cup shredded mozzarella
  1. Melt butter in a skillet and sauté garlic for about 2 minutes over medium heat. Stir in cream and parmesan and bring to a simmer, then reduce heat to medium low and allow it to keep cooking for about 15 minutes, or until thickened.

    In the meantime, boil your noodles and steam your broccoli while you wait on the sauce. You can use fresh or frozen, whichever you prefer. When the noodles are tender and the sauce is thick, drain the noodles and divide between two dinner plates. Layer the steamed broccoli over the noddles and then pour the sauce evenly over all. Top with mozzarella while still hot and serve with garlic bread.

Used in this recipe:

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