This creamy, weeknight-friendly pasta is pure comfort: tender fettuccine tossed in a silky Alfredo sauce with bright green broccoli florets. It’s simple enough for a busy evening yet elegant enough to serve for guests. The sauce comes together quickly on the stovetop, and the broccoli adds texture, color, and a light, fresh contrast to the rich sauce. If you love classic Italian flavors but want something approachable and fast, this Easy Fettuccine Alfredo With Broccoli checks all the boxes.

Why you’ll love this recipe

Ready in about 30 minutes from start to finish.
Uses pantry-friendly ingredients and bagged broccoli for convenience.
Silky half-and-half based sauce that’s rich without being overwhelming.
Family-friendly and flexible—add a squeeze of lemon or a sprinkle of red pepper flakes if you like.

Ingredients

12 oz fettuccine
12 oz broccoli florets bought bagged (or cut up at home)
1/2 cup (4 oz, 1 stick) butter
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 (3 oz) shredded Parmesan cheese plus more for topping

Equipment you’ll need

Large pot for boiling pasta
Large skillet or saucepan for the sauce
Colander
Wooden spoon or tongs
Cheese grater (if shredding your own Parmesan)

Prep and timing

Plan on about 8–10 minutes to boil the pasta, 4–6 minutes to cook the broccoli, and 6–8 minutes to make the sauce. The whole process should take roughly 25–30 minutes depending on your stovetop and how quickly you work.

Step-by-step instructions

Bring a large pot of salted water to a boil. Use plenty of water so the fettuccine can move freely and won’t stick together.
Cook the fettuccine. Add 12 oz fettuccine to the boiling water and cook according to package directions until al dente. Stir occasionally to prevent the pasta from sticking together.
Steam or blanch the broccoli. About 4 minutes before the pasta is done, add 12 oz broccoli florets to the pot with the pasta if there’s room; otherwise, boil the florets in a separate pot for 3–4 minutes until bright green and just tender. Drain the broccoli in a colander and set aside.
Melt the butter. While the pasta finishes, place 1/2 cup (4 oz, 1 stick) butter in a large skillet or saucepan over medium-low heat. Let the butter melt completely, watching carefully so it doesn’t brown.
Add the half and half and seasonings. Pour 2 cups half and half into the skillet with the melted butter. Whisk in 1/2 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, and 1/8 teaspoon cayenne pepper. Increase the heat to medium and warm the mixture until it’s hot but not boiling; small bubbles at the edges are fine. Stir frequently so the mixture heats evenly.
Incorporate the Parmesan cheese. Reduce the heat to low and stir in 3/4 cup (3 oz) shredded Parmesan cheese a little at a time until the cheese melts and the sauce becomes smooth and slightly thickened. Keep the sauce over low heat to avoid separation and continue stirring until homogenous.
Combine pasta and broccoli with the sauce. Drain the fettuccine and add it into the skillet with the Alfredo sauce. Add the drained broccoli florets to the skillet as well. Using tongs or a spoon, gently toss everything together until the pasta and broccoli are evenly coated in the sauce. If the sauce seems too thick, add a splash of the reserved pasta cooking water to loosen it and help it cling to the fettuccine.
Adjust seasoning and serve. Taste a small forkful and adjust seasoning if needed—add more salt, a pinch more black pepper, or a few grinds of cayenne if you like extra heat. Serve the Easy Fettuccine Alfredo With Broccoli immediately with extra grated Parmesan on top and an optional sprinkle of chopped fresh parsley for color.

Troubleshooting and tips

If your sauce separates or looks oily, remove the skillet from heat and whisk in a tablespoon of cold half and half or a splash of reserved pasta water to bring it back together.
For an ultra-silky sauce, finish it off with a small pat of butter stirred in right before serving.
Don’t overcook the broccoli; it should have a slight bite so it contrasts the creaminess of the sauce.
If you prefer a thicker sauce, let it simmer gently a minute longer while stirring; for a looser sauce, add up to 1/4 cup pasta water.

Variations and serving ideas

Add cooked shrimp, shredded rotisserie chicken, or thinly sliced mushrooms for more protein and texture.
Stir in a teaspoon of lemon zest for brightness, or a squeeze of fresh lemon juice right before serving for a brighter finish.
Sprinkle toasted pine nuts or breadcrumbs on top for crunch.
Swap half the Parmesan for Pecorino Romano for a tangier flavor.

Make-ahead and storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of half and half or water to revive the sauce. The texture will be best eaten the day it’s made, but it still reheats nicely when treated gently.

Final notes

This Easy Fettuccine Alfredo With Broccoli is an effortless classic that delivers creamy comfort without complicated steps. It’s perfect for busy weeknights, simple dinner parties, or anytime you want a cozy, satisfying meal with minimal fuss. Grab your favorite Parmesan, a crisp green salad, and a glass of chilled white wine for a complete, lovely dinner.

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Easy Fettuccine Alfredo With Broccoli

Creamy fettuccine Alfredo tossed with tender broccoli for a simple, comforting weeknight meal.

Prep Time5

Cook Time20

Total Time20

Servings: 6 servings

Ingredients

12 oz fettuccine
12 oz broccoli florets bagged or cut at home
1/2 cup butter 4 oz (1 stick)
2 cup 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 about 3 oz, plus more for topping

Instructions

Bring a large pot of generously salted water to a boil and cook the fettuccine according to package directions.
During the last 3–4 minutes of the pasta cooking time, add the broccoli florets to the boiling water and cook until both pasta and broccoli are tender.
Drain the pasta and broccoli in a colander, then return them to the pot and set aside while you make the sauce.
In a medium saucepan over medium heat, melt the butter. Stir in the half and half and bring to a gentle simmer, then cook 5–8 minutes, stirring occasionally, until the mixture is slightly thickened—do not boil.
Whisk in the garlic powder, salt, black pepper, cayenne, and the shredded Parmesan until the cheese melts and the sauce is smooth.
Pour the sauce over the drained fettuccine and broccoli and toss gently with tongs or a pasta fork until everything is evenly coated.
Serve immediately and sprinkle with additional Parmesan if desired.

Equipment

Large Pot
Colander
Medium Saucepan
Measuring Cups and Spoons
Tongs or pasta fork

Notes

You can substitute 1 1/3 cups low-fat milk and 2/3 cup heavy cream for the half and half.
Best eaten immediately for creamiest texture.
To refresh leftovers, add a splash of milk or half and half and a small sprinkle of Parmesan before reheating.