This healthy One Pot Broccoli Alfredo Pasta has a delicious, creamy sauce that's healthier than traditional fettuccine alfredo!
Made with a creamy, flavorful sauce and packed with tender broccoli, it’s a nutritious twist on traditional fettuccine alfredo. Best of all, it’s cooked in one pot, making it an easy, quick, and mess-free meal perfect for busy weeknights.
Why you'll love this recipe
- Healthier comfort food: Enjoy a creamy alfredo sauce with less guilt!
- One-pot wonder: Everything cooks in one pot, saving you time and minimizing cleanup.
- Quick and easy: Ready in under 30 minutes!
Ingredients and substitutions
- Butter – or a butter substitute of your choice like margarine or olive oil.
- Garlic – fresh minced garlic is best, but jarred minced garlic can be used in a pinch.
- Vegetable broth – chicken broth is the best substitute here.
- Milk – I use 2% milk, but you can use any milk or dairy-free milk of your choice.
- Rotini pasta – use any pasta of your choice like penne, fusili or even gluten-free pasta.
- Broccoli – you can use either fresh or frozen broccoli for this recipe.
- Heavy cream – half and half would also work, but the pasta won't be as creamy.
- Parmesan cheese – nutritional yeast is a good dairy-free substitute.
How to make broccoli alfredo pasta
Step 1: Sauté the garlic.
Saute the garlic in the butter.
Step 2: Make the sauce.
Add in the broth, milk, salt and pepper and bring to a boil.
Step 3: Add the pasta.
Coat the pasta in the sauce and stir.
Step 4: Stir in the broccoli.
Add in the broccoli.
Step 5: Add cream and cheese.
Stir in the heavy cream and parmesan until smooth and creamy.
Step 6: Serve and enjoy!
Garnish with extra parmesan on top and dig in!
recipe tips and variations
There are so many delicious dishes you can pair with your pasta! Here are some of my recommendations:
- Cook pasta just right: Slightly undercook the pasta before adding the cream and cheese, as it will continue to cook in the sauce.
- Balance the sauce: If the sauce feels too thick, add a splash of pasta water to loosen it up.
- Low-carb option: Use zucchini noodles or spaghetti squash in place of traditional pasta.
- Spice it up: Add a pinch of chili flakes or cracked black pepper for a subtle kick.
Frequently asked questions
How do I thicken the sauce?
The heavy cream and parmesan cheese will make the alfredo sauce nice and thick, but if you want it to be even thicker, you can stir in a cornstarch slurry.
Can I add meat to the pasta?
Yes! If you want to add some extra protein to this pasta, top it with some juicy chicken breast or even some grilled shrimp.
How do I make this dairy-free?
If you want to try making this alfredo pasta dairy-free, you'll need to swap out the milk and heavy cream for a dairy-free milk of your choice (like almond milk or soy milk), and substitute the parmesan for nutritional yeast. The pasta likely won't be as creamy, but you could definitely give it a try!
What to serve with this alfredo pasta
A fresh salad would be a great addition to the pasta. You can try my favourite kale salad, or this delicious arugula salad.
A side of veggies could also round out this pasta nicely! I'd give the garlic parm asparagus a try. Or, if you're looking for a crispy option, try my green bean fries, or these zucchini fries.
Storing, freezing, and reheating
Storing: Keep leftovers in the fridge for up to 5 days. For convenience, divide the pasta into individual portions and store in airtight containers.
Reheating: Reheat in a skillet on the stovetop or in the microwave for 1-2 minutes. Add a splash of water to prevent the pasta from drying out.
Freezing: This broccoli alfredo pasta freezes well! Store in freezer-safe glass containers for up to 3 months.
Reheating from frozen: Microwave straight from frozen for 6-7 minutes, stirring halfway through. Add a splash of water to maintain the creamy texture. Finish with fresh parmesan before serving.
More one pot pasta recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on turning this pasta into leftovers.
One Pot Broccoli Alfredo Pasta
Ingredients
- 2 tbsp butter
- 4 cloves garlic minced
- 2 cups vegetable broth
- 2 cups milk
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 lb rotini pasta about 4 cups
- 1 head broccoli, cut into small florets
- 1/2 cup heavy cream
- 1/2 cup fresh parmesan cheese, grated plus more for garnish
Instructions
- Melt butter in a large pot over medium-high heat. Once melted and bubbling, add minced garlic, sauteeing for 30 seconds until fragrant. Add in broth, milk, salt and pepper and bring to a boil. Lower heat to medium.
- Add pasta, coating in sauce. Stir occasionally until liquid has been mostly absorbed, about 15 minutes. Stir in broccoli in the last 5 minutes of cook time, again stirring occasionally.
- Once liquid has mostly absorbed, pasta is al dente and broccoli is tender, stir in heavy cream and parmesan cheese. Let sit off the heat for 2 minutes for sauce to thicken. Serve in pasta bowls, garnishing with extra parm on top, then enjoy!
Video
Comments & Reviews
Marlene says
Do you cook/boil the pasta separately and then add it to the pot?
Taylor Stinson says
Hey Marlene – the pasta will cook in the pot. No need to cook separately then add to the pot!
Rina says
How much is a serving for this dish?
Taylor Stinson says
Hi Rina! You divide the recipe in 4 and that is one serving!
Sarah | Well and Full says
Wow this looks so insanely creamy and dreamy! I can’t get enough of these gorgeous photos 🙂
Izzy @ She Likes Food says
This looks SO good!! I love one pot dishes, especially when pasta and cheese is involved!