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FETTUCCINE ALREDO
This one pot broccoli fettuccine alfredo has been on repeat at my house! My 3 year old asks for the ‘broccoli pasta’ every single night.Â
Combining vegetables with a creamy rich alfredo sauce and fettuccine noodles makes it so kid-friendly. And the best part is that it’s made in just one pot and it’s ready in just 30 minutes.Â
WHAT INGREDIENTS DO I NEED TO MAKE FETTUCCINE ALFREDO?
Garlic – Use any kind that you like. You can use fresh garlic cloves that you either mince or use a garlic press. Use chopped garlic from a jar. Or use garlic paste from the tube. I use either the chopped garlic or the garlic paste. They will all work just fine.Â
Olive Oil
Chicken Broth – I use full salt chicken broth. Chicken stock will also work. If you use the reduced-sodium broth then you may have to add some additional salt depending on preference.Â
Heavy Cream – Don’t substitute this one 🙂 Is alfredo sauce even alfredo sauce without heavy cream?!Â
Italian Seasoning, Dried Basil, Salt & Pepper
Fettuccine Noodles – You only need 8 ounces for this recipe which is half of a 16 oz package. I just eyeball half and use that. You could weigh it if you want a more precise measurement.Â
Fresh Shredded Parmesan Cheese – Please, please shred your own parmesan cheese from the wedge. It’s so much tastier and melts much smoother in the sauce.Â
Steamed Broccoli – You need about 2 cups for this recipe which is equal to a 12 ounce bag of steamable broccoli. You could also chop fresh broccoli and steam that. I go the easy route and buy a bag of steamable broccoli that cooks in the microwave.Â
HOW TO MAKE ONE POT BROCCOLI FETTUCCINE ALFREDO RECIPE
- Heat the olive oil and garlic in a large skillet pan over medium high heat. Make sure that whatever pan you use that it has a lid.Â
- Add the chicken broth, heavy cream, seasonings, and fettuccine noodles to the pot. Remember to break the fettuccine noodles in half before putting them into the pot.Â
- Bring this to a boil. Cover with the lid and reduce heat to low. Cook for 20 minutes.Â
- Mix in the parmesan cheese and steamed broccoli.Â
- Serve!
MY TIPS & HELPFUL HINTS FOR THIS RECIPE
- Leave out the broccoli if you don’t like it or you can add a different steamed vegetable.Â
- I like to stir the pasta noodles about halfway through the cook time. This ensures that no pasta noodles are clumped together.Â
- Make sure that you break the fettuccine noodles in half before putting them into the pan.Â
- I use full salt chicken broth in this recipe. If you use reduced-sodium broth (which is totally fine) just check the taste at the end because you may have to add additional salt depending on preference.Â
- The fettuccine alfredo may seem thin once you take the lid off but as it sits without the lid, and as you add the parmesan cheese and broccoli, it thickens up really nicely.Â
- You can easily add meat to this recipe. Make sure it’s cooked and add it in with the parmesan cheese and broccoli. Chopped chicken, crumbled browned sausage or ground beef, or even leftover ham are all great choices.Â
YOU WILL LOVE THESE OTHER EASY, 30 MINUTE DINNER ONE POT RECIPES
Cream Cheese Alfredo Sauce – Made in one pot and it’s my family’s favorite alfredo sauce! So creamy and rich thanks to the stick of butter, heavy cream, and cream cheese. Serve over your favorite noodles.Â
One Pot Cheesy Chicken Broccoli & Rice – So cheesy, so simple, and just delicious. Mild in flavor so it’s perfect for kids.
Chicken Burrito Skillet – This is a favorite around here. Chunks of chicken, beans, tomatoes, and rice. Serve with all your favorite toppings or use as a burrito filling.Â
Turkey Taco Rice Skillet – Ground Turkey with all your favorite taco ingredients including rice. All made in just one pot.Â
One Pot Pizza Pasta – Pepperoni pizza and pasta made in one pot with only a few ingredients. Kid favorite and easy to make.
One Pot Chicken Alfredo Pasta – One pot and some easy, convenient pantry ingredients like a jar of alfredo sauce make this a quick and easy dinner for a busy weeknight.Â
One Pot Broccoli Fettuccine Alfredo
Ingredients
- 1 tablespoon olive oil
- 4 cloves garlic
- 2 cups chicken broth I use full-salt broth
- 1½ cups heavy whipping cream
- 8 oz fettuccine noodles broken in half
- 1 teaspoon Italian seasoning
- ½ teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups freshly grated parmesan cheese
- 1 bag (12 oz) steamable chopped broccoli cook to package instructions, about 2 cups broccoli
Instructions
- In a large skillet (with a lid), over medium-high heat, add the olive oil and garlic. Sauté for 1-2 minutes or until the garlic is very fragrant.
- Add the chicken broth, heavy whipping cream, halved fettuccine noodles, Italian seasoning, basil, salt, and pepper. Stir together to separate noodles as best as you can.
- Bring to a boil. Once boiling, cover the pan with the lid and reduce heat to medium-low and simmer for 20 minutes. * If the milk is bubbling over out of the pan then the temperature is too high. Reduce temperature slightly and continue cooking. ** I like to take the lid off halfway through the cook time and give it a good stir. This helps ensure that the noodles are not clumping up together.
- Add the parmesan cheese and steamed chopped broccoli into the pan. Stir it until cheese is melted and everything is combined.
Notes
Nutrition
Did You Make This Recipe?
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I made this for my wife’s birthday. I followed the directions exactly as it is except used vegetable broth instead. I liked how it was made in one and you don’t have to cook the noodles I had a time. I used fresh broccoli.
Thank you for this! And what a great thing to do for her birthday. I love that.
Looks delicious! Can I use linguini instead of fettuccine?
Yes you can. Just watch the cook time because it may cook longer or shorter than the fettuccine.
I made this last night and it was fabulous! I grilled marinated chicken tenders in Kraft Italian dressing and added them to the mix and it was so delicious. This is going to be a regular on my menu from now on. Thanks for a great recipe!
First, I could not do the recipe as written because I had to use what I had.
I used homemade turkey stock instead of chicken broth, because it is what I had.
I used the same weight in macaroni noodles, instead of fettuccine .
Next I only had half the amount of Parmesan&/or Beechers flagship reserve cheese called for, so half of my cheese was Oaxaca cheese that I shredded. And lastly, I don’t buy frozen broccoli, so I used 4 ounces of fresh broccoli that I chopped myself, including peeling the stem and chopping that as well.
I’m very glad I used the macaroni noodles because one of my kids came for Sunday dinner who has texture issues with long noodles.
The family all agreed that if we had used only Parmesan this would have been way too salty.
Everyone liked this, although I had a couple kids complain of broccoli in their pasta..
I on the other hand loved the texture of the pasta, it was not mushy, and I loved not having to drain the pasta!
This is going into the dinner rotation.
I forgot to mention, I poured boiling water over the broccoli in a bowl and let it sit four minutes, then drained and added to the pasta pot.
Thank you so much for sharing your experience with the recipe! Glad to hear it will be joining your rotation!
I LOVE this recipe! Although, I did modify it just a bit. I sauteed some mushrooms in the pan before I add the other stuff. Then I made roasted broccoli because I like it better than steamed and threw a little vegan/seitan “chicken” in it for protein. Super yum!
Love what you did to make the recipe your own. Thanks for sharing!