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Easy Fettuccine Alfredo With Broccoli

A lighter quick and easy fettuccine Alfredo with broccoli for busy Meatless Mondays, full of broccoli and cheesy Alfredo goodness!
Course Dinner
Total Time 20 minutes
Servings 6
Calories 465kcal
Author Tracy


Pasta and Veggies

  • 12 oz fettuccine
  • 12 oz broccoli florets bought bagged (or cut up at home)

Alfredo Sauce

  • 1/2 cup (4oz, 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 (3oz) shredded Parmesan cheese plus more for topping


Pasta and Veggies

  • Cook fettuccine according to package instructions in a large pot of generously salted water. Add broccoli during the last 3-4 minutes of cooking time and cook until done. Drain, return to pot, and set aside.

Alfredo Sauce

  • While your pasta cooks, melt butter in a medium saucepan. Add half and half and stir. Allow to come to a simmer and cook for 5-8 minutes, stirring occasionally, until slightly thickened and reduced. Watch closely and do not allow to come to a full boil.
  • Add garlic powder, salt, black pepper, cayenne, and Parmesan. Pour sauce over noodles and toss to coat.
  • Serve and sprinkle with more Parmesan if desired.


*You can substitute 1 1/3 cup low-fat milk and 2/3 cup heavy cream for half and half.
This pasta is best eaten immediately, but leftovers can be greatly improved if you add a splash of milk or half and half and a small sprinkle of Parmesan (about a tablespoon of each per serving) before reheating and stir together once warm.


Calories: 465kcal