Easy Fettuccine Alfredo With Broccoli
This creamy fettuccine alfredo with vibrant broccoli is a quick and comforting dish perfect for any night!
Servings: 4 servings
Ingredients
- 12 oz fettuccine
- 12 oz broccoli florets (store-bought or cut up at home)
- 1/2 cup butter (4 oz, 1 stick)
- 2 cups half and half
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper
- 3/4 cup shredded Parmesan cheese (plus more for topping)
Instructions
- In a large pot of salted boiling water, add the fettuccine and cook according to package instructions until al dente, usually around 8-10 minutes. In the last 3 minutes of cooking, add the broccoli florets to the pot. Once cooked, drain the pasta and broccoli in a colander.
- While the pasta is cooking, melt the butter in a large skillet over medium heat. Once melted, add the half and half, garlic powder, salt, black pepper, and cayenne pepper. Stir to combine and let the mixture simmer gently for about 3-4 minutes, allowing it to thicken slightly.
- Slowly whisk in the shredded Parmesan cheese until it melts completely and the sauce becomes creamy. If the sauce is too thick, you can add a splash more of half and half to reach your desired consistency.
- Add the drained fettuccine and broccoli to the skillet with the Alfredo sauce. Toss everything together, ensuring the pasta and broccoli are well-coated with the creamy sauce. Cook for an additional 1-2 minutes to heat through.
- Serve your Easy Fettuccine Alfredo With Broccoli immediately, garnished with extra Parmesan cheese on top if desired. Enjoy the creamy goodness!
Equipment
- Large Pot
- Colander
- Large Skillet
- Whisk
- Spatula or tongs
Notes
- For best flavor, use freshly grated Parmesan cheese instead of pre-packaged.
- Consider adding grilled chicken or shrimp for extra protein.
- Mix in other vegetables like peas or spinach for added nutrition.