Creamy Baked Alfredo Broccoli Pasta: Your Ultimate Family-Friendly Comfort Meal

There’s nothing quite like a warm, cheesy, and utterly satisfying pasta dish to bring comfort to your table. This delightful Alfredo Broccoli Pasta side dish (or main course, if you ask us!) checks all the comfort food boxes and more. We believe that if you’re going to eat your vegetables, they might as well be incredibly delicious – and that means coated in a rich, creamy cheese sauce! This tried-and-true method is how we get both adults and the pickiest eaters in the family to eagerly devour their greens.

The secret to the unparalleled flavor of this dish lies in its foundation: our incredibly popular Restaurant Style Alfredo Sauce. This sauce provides the perfect base, enveloping every piece of pasta and tender broccoli floret in a luscious, savory embrace that will have everyone asking for seconds. It’s a simple recipe, yet it delivers complex flavors that make it feel like a gourmet meal right at home.

Why You’ll Love This Creamy Baked Alfredo Broccoli Pasta

This recipe isn’t just another pasta dish; it’s a culinary experience designed for ease, flavor, and universal appeal. Here’s why it’s destined to become a staple in your kitchen:

• Effortlessly Delicious: Despite its rich flavor, this pasta comes together with straightforward steps, making it perfect for busy weeknights or relaxed weekend meals.
• Picky-Eater Approved: We all know the struggle of getting kids (or some adults!) to eat their vegetables. Smothering tender broccoli in a creamy, cheesy Alfredo sauce is a foolproof way to ensure those greens disappear from plates.
• Unforgettable Creaminess: Our homemade Alfredo sauce is truly restaurant-quality, offering a velvety texture and depth of flavor that store-bought sauces simply can’t match.
• Customizable & Versatile: While broccoli is a fantastic choice, this recipe is incredibly flexible. Swap in other vegetables, add protein, or experiment with different cheeses to make it uniquely yours.
• Hearty & Satisfying: This dish is substantial enough to be a stand-alone meal, providing a comforting and fulfilling experience that satisfies even the biggest appetites.
• Baked to Perfection: Finishing the pasta in the oven creates a golden, bubbly cheese topping that adds an irresistible texture and an extra layer of savory goodness.

Key Ingredients for the Perfect Alfredo Broccoli Pasta

Crafting this incredible Alfredo Broccoli Pasta starts with selecting quality ingredients. Each component plays a vital role in building the dish’s signature flavor and texture. Here’s a closer look at what you’ll need and why:

Pasta Selection

I always lean towards a “fancy” pasta for this recipe, as my family affectionately calls it. We’re talking about shapes that offer plenty of nooks and crannies to capture and hold that glorious Alfredo sauce. Tubular or corkscrew shapes are ideal; cellentani or cavatappi, with their unique twisted and hollow forms, are absolute favorites. They truly excel at cradling every drop of sauce, ensuring a burst of flavor with each bite. While these are my top picks, feel free to use any tube-shaped pasta that you love – penne, rigatoni, or ziti would also work beautifully.

Fresh Broccoli Florets

Small, vibrant broccoli florets are the star vegetable here. Blanching them briefly before adding them to the pasta ensures they are tender-crisp, bright green, and perfectly cooked, without becoming mushy during the baking process. Fresh broccoli offers the best texture and flavor, but frozen florets can also be used in a pinch; just make sure to thaw and drain them well before blanching.

The Alfredo Sauce Essentials

Our homemade Alfredo sauce is what elevates this dish from good to extraordinary. It’s built on a foundation of:

• Garlic & Shallots: Finely minced, these aromatics provide a subtle sweetness and depth that forms the backbone of the sauce. Shallots, in particular, offer a milder, more delicate onion flavor than a traditional onion.
• Dry White Wine: This is a crucial ingredient for deglazing and building complex flavors. You don’t need a high-end bottle; a dry white wine like Pinot Grigio or Sauvignon Blanc that you enjoy drinking, but is also budget-friendly, works perfectly. Its acidity balances the richness of the cream and cheese.
• Heavy Cream: The cornerstone of any rich Alfredo. Heavy cream provides the luxurious texture and richness that defines this classic sauce.
• Parmesan Cheese: Freshly shredded Parmesan (or Parmigiano-Reggiano) is non-negotiable. Its salty, nutty, umami notes are essential for the authentic Alfredo flavor. Avoid pre-grated cheeses, as they often contain anti-caking agents that can make the sauce gritty.

Cheesy Topping Duo

For that irresistible golden-brown crust, we top the pasta with a blend of additional Parmesan and shredded Mozzarella cheese. The Mozzarella provides gooey stretchiness, while the Parmesan adds a sharp, savory bite and helps achieve that beautiful golden crispness.

For precise ingredient measurements and detailed step-by-step instructions, please use the JUMP TO RECIPE button at the top of the post, or scroll down to the bottom to find the full recipe card.

Mastering the Method: Step-by-Step Alfredo Broccoli Pasta

Creating this delicious Alfredo Broccoli Pasta is a straightforward process, but following these steps carefully will ensure a perfect result every time. We’ll work efficiently to bring this meal to life:

Preparing the Pasta and Broccoli Simultaneously

To maximize efficiency and minimize cleanup, we’ll use the same pot of water for both the broccoli and pasta. First, set a large pot of generously salted water on the stove to boil. While the water comes to a rolling boil, prepare your aromatics for the sauce.

Once the water is boiling, quickly blanch the broccoli florets for just one minute. This brief cook time ensures the broccoli retains its vibrant green color and tender-crisp texture. Immediately transfer the blanched broccoli to a bowl of ice water to stop the cooking process (this is called “shocking”). Once cooled, drain thoroughly and set aside. Bring the same pot of water back to a boil and cook your chosen pasta according to package directions until al dente.

Crafting the Rich Alfredo Sauce

While your pasta is cooking, you’ll be making the star of the show – the Alfredo sauce. In a large pot or Dutch oven, combine the white wine, minced garlic, and finely minced shallot. Cook this mixture over medium heat, stirring occasionally, until it reaches a state known as “au sec.” This French culinary term means “nearly dry,” where the liquid has almost completely evaporated, leaving behind a thick, syrupy reduction of concentrated flavors. You’ll know it’s ready when you can draw a spoon through the mixture, and the line holds its shape for a moment.

Once the wine has reduced, pour in the heavy cream. Bring the cream to a gentle simmer over medium heat, allowing it to reduce slightly. This step thickens the sauce and concentrates its creamy flavor. Keep a close eye on it, as cream can boil over very quickly if left unattended. As the cream simmers and begins to thicken, gradually stir in the freshly shredded Parmesan cheese until it is completely melted and incorporated. Continuous stirring is key here to prevent the cheese from clumping or sticking to the bottom of the pan.

Combining and Baking for Golden Perfection

Once your pasta is cooked al dente, use tongs or a slotted spoon to transfer it directly into the pot with your creamy Alfredo sauce. Don’t drain the pasta water completely! Reserve about 1 cup of this starchy liquid. Add the blanched and drained broccoli along with approximately 1 cup of the reserved pasta water to the sauce and pasta mixture. The pasta water is a secret weapon here; its starch helps the sauce cling to the pasta and contributes to an even creamier, silkier consistency.

Stir everything together gently but thoroughly, ensuring every piece of pasta and broccoli is generously coated in the luscious sauce. Transfer this delightful mixture into a baking pan (or if you used a large, oven-safe Dutch oven, you can leave it right in that pot!). Top generously with more shredded Parmesan cheese and a layer of shredded Mozzarella cheese for that beautiful cheesy crust.

Bake the pasta in a preheated oven at 350°F (175°C) for 10-15 minutes, or until the cheese has melted, is bubbly, and begins to turn a beautiful golden brown. For an extra crispy top and a little more color, you can briefly switch on the broiler for a minute or two, keeping a very close eye on it to prevent burning.

Serving Suggestions

This Creamy Baked Alfredo Broccoli Pasta is hearty enough to be a meal on its own, but it also pairs beautifully with a variety of complementary dishes. Consider serving it alongside:

• A fresh, crisp green salad with a light vinaigrette to cut through the richness.
• Garlic bread or crusty artisan bread for soaking up every last bit of sauce.
• Roasted chicken or a simple baked salmon for a complete and balanced meal.

Storage and Reheating

Storage: Leftover Alfredo Broccoli Pasta can be stored in an airtight container in the refrigerator for up to 3-4 days. The sauce will thicken considerably as it cools.

Reheating: To reheat, portion out your desired amount and add a splash of milk or cream (about 1-2 tablespoons per serving) to help loosen the sauce. Reheat gently in a microwave or on the stovetop over low heat, stirring occasionally until warmed through. Be careful not to overheat, as this can cause the sauce to separate.

This Creamy Baked Alfredo Broccoli Pasta is more than just a recipe; it’s an invitation to enjoy a truly satisfying and delicious meal that brings joy to any dinner table. With its rich, homemade Alfredo sauce and perfectly tender broccoli, it’s a dish that’s sure to become a cherished family favorite. We hope you love it as much as we do!

Did you make this delicious recipe? We’d love to hear from you! Please leave a review or comment below. Don’t forget to sign up for our newsletter to get the latest recipes delivered straight to your inbox, and follow us on Instagram, Pinterest, and Facebook for daily inspiration!

📖 Recipe

Yield: 1 pound pasta

Alfredo Broccoli Pasta

Prep Time:
30 minutes

Cook Time:
25 minutes

Total Time:
55 minutes

This Alfredo Broccoli Pasta checks all the comfort food boxes. And if you’re gonna eat veggies, they might as well be covered in cheese!

Ingredients

• 3 cups Broccoli Florets, small
• 1 pound Cellentani Pasta
• 4 cloves Garlic, minced
• 1 large Shallot, finely minced
• 1 -1 ½ cups dry White Wine
• 4 cups Heavy Cream
• 1 ½ – 2 cups Shredded Parmesan Cheese + more for topping
• Kosher Salt, Morton’s
• Fresh Cracked Black Pepper
• 1 cup Mozzarella Cheese, shredded

Instructions

Bring a 5-quart pot of water to a boil over medium-high heat. Salt the water with 2-3 tablespoons of Kosher Salt.

Drop the broccoli into the boiling water for about 1 minute, then remove to a bowl of ice water. Let cool then drain the water off. Reserve until needed.

Return the water to a boil and cook the pasta according to the package directions.

Preheat the oven to 350˚F.

To make the sauce, in a 7-quart dutch oven or other large pot, combine the garlic, shallots, and white wine. Cook over medium heat until the wine fully reduces and you are left with a thick syrupy mixture that is still slightly wet.

Add the cream and cook over medium until it starts to gently bubble. Season with a couple of pinches of salt and a few cracks of pepper. Keep an eye on the cream or it will boil over very quickly, like as soon as you turn your back!

When the cream simmers, reduce the heat to medium-low and cook for about 5-7 minutes, or until the cream thickens slightly. Keep an eye on it and whisk it often at this point to prevent a boil-over. When it starts to boil without rising it has reduced enough,

Add the parmesan and whisk until it is fully combined with the cream. This will take about 5 minutes, keep whisking so the cheese doesn’t stick and burn on the bottom of the pan.

Season the sauce with a little more salt and pepper, taste, and adjust as needed.

To the sauce, add the pasta directly with about 1 cup of pasta water, and the drained broccoli. Stir everything together until well combined.

Place the mixture in a baking dish and top with the mozzarella and a sprinkle of parmesan cheese. 

Bake in the preheated oven till the broccoli is warmed through and the cheese is beginning to brown, 10-15 minutes.

Turn the broiler on to low if needed to brown and crisp the cheese.

Notes

Pro Tips for Irresistible Alfredo Broccoli Pasta

• One-Pot Efficiency for Pasta & Broccoli: To save on dishes and time, take advantage of your pasta water! Once it comes to a boil, toss the broccoli florets in for just 1 minute. Scoop them out and shock them in ice water, then bring the same pot of water back to a boil before adding your pasta. This method ensures perfectly cooked broccoli and pasta without needing an extra pot.
• Synchronized Cooking: The beauty of this recipe is that your sauce can come together in roughly the same amount of time it takes for the water to boil, the broccoli to blanch, and the pasta to cook. This timing makes it an ideal weeknight meal.
• The Magic of Pasta Water: Don’t underestimate the power of that starchy pasta water! Adding about 1 cup to your Alfredo sauce helps bind the sauce to the pasta, emulsify the cheeses, and achieve an incredibly smooth, creamy consistency. It’s a game-changer for sauce texture.
• Choose Your Pot Wisely: While you can make the sauce in a small saucepan, using a large pot or a wide Dutch oven is highly recommended. A wider surface area allows the cream to reduce more quickly. Plus, if you use a beautiful Dutch oven, you can mix the pasta and broccoli directly into the sauce pot and then transfer the whole thing to the oven for baking with the cheese on top – fewer dishes, more flavor!
• Preventing Cream Boil-Over: Heavy cream can bubble up and boil over very quickly. Keep a watchful eye on it while it simmers, and give it frequent stirs or whisks to prevent this messy occurrence.
• Smooth, Non-Clumpy Cheese: When adding the Parmesan to the cream, ensure the cream is simmering gently (not boiling rapidly) and whisk continuously until the cheese is fully melted and incorporated. This prevents the cheese from clumping or sticking to the bottom of the pan.
• Taste and Adjust: Always taste your sauce before combining everything. Adjust salt and pepper as needed. The Parmesan provides a good amount of salt, so add more gradually.

Creative Variations & Savory Substitutions

• Vegetable Swaps: While broccoli is fantastic, this recipe is versatile enough for almost any green vegetable. Consider using fresh green beans, peas, or even spinach (stir in wilted spinach at the end). Cauliflower florets also make an excellent substitute or addition.
• Pasta Alternatives: If cellentani or cavatappi aren’t available, any tubular pasta will work wonderfully. Penne, ziti, rigatoni, or even orecchiette (for little scoops of sauce) would be delicious. For a classic twist, you could even use fettuccine, though the baked finish might alter the traditional presentation slightly.
• Adding Protein: Turn this side dish into a complete meal by adding cooked protein. Grilled chicken breast, pan-seared shrimp, crispy bacon bits, or Italian sausage (crumbled and cooked) would all be excellent additions. Stir them in along with the pasta and broccoli.
• Cheese Choices: Parmesan is classic, but don’t be afraid to experiment with other hard, flavorful cheeses. Pecorino Romano, Asiago, or Grana Padano would all impart a slightly different, yet equally delicious, flavor profile. For the topping, provolone or fontina can be mixed with mozzarella for added depth.
• White Wine Alternatives: If you prefer not to use white wine, or don’t have any on hand, you can substitute it with an equal amount of chicken broth or vegetable broth. To mimic the wine’s acidity and flavor complexity, add a tablespoon of white balsamic vinegar or a squeeze of fresh lemon juice along with the broth.
• Shallot/Onion Alternatives: If you don’t have a shallot, you can use about a quarter of a large red onion, finely minced (approximately ¼ cup). It will still add a fantastic foundational flavor to the sauce.
• Spice It Up: For a touch of heat, add a pinch of red pepper flakes to the garlic and shallot mixture when sautéing.

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Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving:
Calories: 362Total Fat: 28gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 84mgSodium: 348mgCarbohydrates: 15gFiber: 2gSugar: 3gProtein: 11g

This is an estimated caloric value, actual numbers may differ based on the ingredients used.

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