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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.
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.
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.
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.
Heavy Cream – Don’t substitute this one 🙂 Is alfredo sauce even alfredo sauce without heavy cream?!
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.
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.
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.
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.
- 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.
- Bring this to a boil. Cover with the lid and reduce heat to low. Cook for 20 minutes.
- Mix in the parmesan cheese and steamed broccoli.
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.
- I like to stir the pasta noodles about halfway through the cook time. This ensures that no pasta noodles are clumped together.
- Make sure that you break the fettuccine noodles in half before putting them into the pan.
- 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.
- 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.
- 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.
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.
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.
Turkey Taco Rice Skillet – Ground Turkey with all your favorite taco ingredients including rice. All made in just one pot.
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.
One Pot Broccoli Fettuccine Alfredo
- 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
- 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.