Broccoli Pasta Alfredo Recipes

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BROCCOLI ALFREDO PASTA



Broccoli Alfredo Pasta image

Very creamy and a little cheesy. Great way to get kids to eat broccoli! This recipe is adapted from Taste of Home. You can use fresh or frozen broccoli in this.

Provided by Kaarin

Categories     Cheese

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 (8 -12 ounce) package pasta (I use fettucine or rotini)
2 -3 cups broccoli, chopped
4 tablespoons butter
2 tablespoons flour
1 1/3 cups milk
1/4 cup romano cheese, shredded (or parmesan)
salt and pepper

Steps:

  • Cook pasta according to package directions and drain.
  • Meanwhile, steam broccoli until tender, but still crisp, about 5 minutes, and drain.
  • In a large saucepan, melt butter over medium heat.
  • Whisk in flour until smooth.
  • Gradually whisk in milk.
  • Bring to a boil, and cook and stir for 2 minutes or until thickened.
  • Season with salt and pepper.
  • Remove from heat and stir in the cheese and broccoli.
  • Toss with the pasta to coat.

Nutrition Facts : Calories 415.6, Fat 17, SaturatedFat 10.2, Cholesterol 47.5, Sodium 223.6, Carbohydrate 52.5, Fiber 3.1, Sugar 2.4, Protein 13.6

BROCCOLI FETTUCCINE ALFREDO



Broccoli Fettuccine Alfredo image

This versatile side dish is a variation of a recipe I've had for years. Instead of broccoli, you can use green beans, carrots or your family's favorite vegetable. You can even add cubed cooked chicken and turn it into a main dish.-Robin Stevens, Cadiz, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1 package (12 ounces) fettuccine
1 cup chopped fresh or frozen broccoli
3 tablespoons butter
1 tablespoon all-purpose flour
2/3 cup milk
1/4 cup grated Parmesan cheese

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large saucepan, bring 1 in. of water and broccoli to a boil. Reduce heat; cover and simmer for 4-6 minutes or until crisp-tender. Drain., In a large saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in Parmesan cheese and broccoli. , Drain fettuccine; top with the broccoli mixture.

Nutrition Facts : Calories 428 calories, Fat 13g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 233mg sodium, Carbohydrate 64g carbohydrate (5g sugars, Fiber 4g fiber), Protein 16g protein.

CHICKEN BACON BROCCOLI ALFREDO RECIPE BY TASTY



Chicken Bacon Broccoli Alfredo Recipe by Tasty image

Here's what you need: canola oil, boneless, skinless chicken breasts, salt, pepper, garlic, broccoli floret, milk, shredded parmesan cheese, fresh parsley, bacon, spaghetti

Provided by Tasty

Categories     Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 11

2 tablespoons canola oil
2 boneless, skinless chicken breasts, diced
½ teaspoon salt
½ teaspoon pepper
2 cloves garlic, chopped
2 cups broccoli floret
2 cups milk
1 cup shredded parmesan cheese
¼ cup fresh parsley, chopped
4 strips bacon, cooked, crumbled
½ lb spaghetti, cooked

Steps:

  • Heat oil in a pot over medium-high heat.
  • Cook the chicken with the salt and pepper.
  • Add the garlic and broccoli, cooking for 1-2 minutes.
  • Add the milk, parmesan, parsley, and bacon, bringing to a boil.
  • Add the spaghetti, and toss until evenly coated and sauce sticks to the noodles.
  • Enjoy!

CHICKEN BROCCOLI ALFREDO



Chicken Broccoli Alfredo image

A creamy, comforting dinner that goes from stovetop to table in under an hour? Don't mind if we do! Four of our favorite dinnertime ingredients come together in this chicken broccoli Alfredo pasta dish-versatile chicken breast, family-friendly broccoli, always-on-hand pasta and a homemade Alfredo sauce that comes together in a snap.

Provided by Christy Denney

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 9

Fettuccine or other favorite pasta, cooked according to package directions
1 to 2 cups fresh chopped broccoli, cooked and hot
1/2 cup (1 stick) butter
1/2 teaspoon (1 clove) minced garlic
2 cups heavy cream
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/4 cup freshly grated Parmesan cheese
2 to 3 cooked chicken breasts, diced

Steps:

  • Cook fettuccine according to package directions adding broccoli last 3 minutes, drain. Set aside.
  • Meanwhile, melt butter in medium saucepan over medium heat. Add minced garlic with the butter. Add cream, garlic powder, and pepper.
  • Simmer, uncovered, for 10 to 12 minutes or until thick, stirring frequently. Trust me, it will thicken. When sauce has reached desired consistency, stir in Parmesan cheese.
  • Add cooked chicken to Alfredo sauce and heat through. Serve over hot, cooked fettuccine and broccoli.

Nutrition Facts : Calories 670, Carbohydrate 5 g, Cholesterol 245 mg, Fat 11, Fiber 0 g, Protein 22 g, SaturatedFat 38 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 4 g, TransFat 2 1/2 g

BEEF, BROCCOLI, AND PASTA ALFREDO



Beef, Broccoli, and Pasta Alfredo image

Make and share this Beef, Broccoli, and Pasta Alfredo recipe from Food.com.

Provided by hockeyplaya

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb ground beef
16 ounces alfredo sauce
2 cups rotini pasta, uncooked
3 cups broccoli florets
1/2 cup Italian cheese blend, shredded
chopped tomato

Steps:

  • Brown ground beef over medium heat.
  • Stir in sauce, pasta, and 2c water.
  • Bring to a boil, reduce heat, and cover.
  • Simmer for 12 minutes, stirring occasionally.
  • Add broccoli, cook covered, 8-10 minutes, or until pasta and broccoli are tender.
  • Top with cheese and chopped tomato.

Nutrition Facts : Calories 453.5, Fat 18, SaturatedFat 6.8, Cholesterol 77.1, Sodium 92.4, Carbohydrate 42, Fiber 1.7, Sugar 1.4, Protein 29.5

CHICKEN AND BROCCOLI ALFREDO RECIPE BY TASTY



Chicken and Broccoli Alfredo Recipe by Tasty image

Here's what you need: salt, penne pasta, broccoli floret, olive oil, boneless, skinless chicken breasts, pepper, butter, garlic, heavy cream, salt, nutmeg, black pepper, grated parmesan cheese, red pepper flake

Provided by Hector Gomez

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

salt, to taste
8 oz penne pasta
2 cups broccoli floret
2 tablespoons olive oil
2 boneless, skinless chicken breasts, cubed
pepper, to taste
¼ cup butter
3 cloves garlic, minced
1 cup heavy cream
1 teaspoon salt
⅛ teaspoon nutmeg
¼ teaspoon black pepper
1 ½ cups grated parmesan cheese, plus extra for garnish
red pepper flake, to garnish

Steps:

  • Bring a quart (950 ML) of water in a large pot to a boil over high heat, and salt to taste.
  • Cook pasta for 8 minutes, or until slightly underdone.
  • Add broccoli to pasta and simmer for 4 minutes with the lid on.
  • Strain the pasta and broccoli in a colander, and run cold water over to prevent the broccoli from over cooking.
  • Heat the olive oil in the pot over medium-high heat, and add the chicken. Season the chicken with season salt and pepper.
  • Once the chicken is cooked through, remove it from the pot and set aside.
  • Add the butter to the pot, and melt it. Once butter is fully melted, add in garlic and stir continuously for 10 seconds.
  • Add the heavy cream, salt, pepper, and nutmeg. Stir often, and cook until sauce starts to bubble slightly.
  • Once the sauce is bubbling and begins to cook down, add in Parmesan cheese and stir until the sauce thickens.
  • Add in the cooked chicken, pasta, and broccoli, and stir until fully combined.
  • Top with Parmesan cheese or red chili flakes.
  • Enjoy!

Nutrition Facts : Calories 828 calories, Carbohydrate 50 grams, Fat 54 grams, Fiber 4 grams, Protein 43 grams, Sugar 4 grams

QUICK FETTUCCINE AND BROCCOLI ALFREDO



Quick Fettuccine and Broccoli Alfredo image

This is a go-to dinner in my house. You can have the entire family eating within 30 minutes, and it's fun to get the kids involved in the cooking. You can switch out the pasta for another long cut like linguine, bucatini or angel hair. And you can sub cauliflower florets or baby carrots for broccoli; just be sure to adjust the steaming time.

Provided by Jet Tila

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound fettuccine
4 cups broccoli florets
2 tablespoons unsalted butter
1/2 clove garlic
2 cups heavy cream
2 cups milk
Kosher salt and freshly ground black pepper
1/2 cup grated Romano
1/2 cup grated Parmesan, plus more for garnish
Chopped Italian parsley, for garnish

Steps:

  • Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions until al dente, 8 to 11 minutes. While the pasta cooks, place a steamer basket over the pot and place the broccoli in the basket. Cover and steam until tender, 3 to 4 minutes. Set aside.
  • Meanwhile, in a large saucepan or skillet, melt the butter over medium heat. Grate the half clove of garlic with a rasp grater into the butter and cook, stirring, about 1 minute. Stir in the cream, milk, and salt and pepper to taste. Bring to a simmer. Stir in the Romano and Parmesan, stirring until melted; the sauce will thicken. Turn off the heat and set aside until the pasta is done.
  • Drain the pasta, reserving about 1/2 cup of cooking liquid. Add the drained pasta to the cream sauce and stir until well coated. If the sauce seems too thick, stir in some of the reserved pasta cooking liquid to thin it until it coats the pasta well. Fold in the broccoli. Garnish with parsley and more Parmesan.

RICOTTA FETTUCCINE ALFREDO WITH BROCCOLI



Ricotta Fettuccine Alfredo with Broccoli image

A low-fat alternative to a traditional Alfredo sauce. I add chicken, most of the time, to make it a complete meal!

Provided by AELLIS

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 4

Number Of Ingredients 10

8 ounces fettuccini pasta
2 cups fresh broccoli florets
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups skim milk
⅔ cup part-skim ricotta cheese
½ cup grated Parmesan cheese
¼ teaspoon salt
¼ teaspoon coarsely ground black pepper
2 tablespoons chopped fresh parsley

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
  • Melt the butter in a saucepan over medium heat. Add flour and cook for 1 minute, stirring constantly. Gradually add milk, stirring with a whisk until blended. Cook 15 minutes or until thick, stirring constantly. Stir in ricotta cheese, Parmesan cheese, salt, and pepper. Cook 5 minutes or until cheese melts. Stir in steamed broccoli and cooked pasta. Sprinkle with parsley.

Nutrition Facts : Calories 366.5 calories, Carbohydrate 53.4 g, Cholesterol 26.5 mg, Fat 10.2 g, Fiber 3.2 g, Protein 17.2 g, SaturatedFat 5.7 g, Sodium 409.2 mg, Sugar 8.8 g

BROCCOLI CHICKEN ALFREDO



Broccoli Chicken Alfredo image

What a fast and simple weeknight supper! This lighter take on Alfredo pasta offers all the comforting flavor families long for-but in a reduced-fat meal. Broccoli and whole wheat pasta boost nutrition. Terrie Fontenot - Fresno, Texas

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 7

2 cups uncooked whole wheat penne pasta
3 cups frozen chopped broccoli
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
2 garlic cloves, minced
1 cup reduced-fat Alfredo sauce
1/4 cup grated Parmesan cheese
1/4 teaspoon pepper

Steps:

  • Cook pasta according to package directions, adding the broccoli during the last 5 minutes of cooking., Meanwhile, in a large nonstick skillet coated with cooking spray, saute chicken until lightly browned. Add garlic; saute 1-2 minutes longer or until chicken is no longer pink and garlic is tender., Drain pasta mixture; add to the pan. Stir in the Alfredo sauce, cheese and pepper; cook and stir until heated through.

Nutrition Facts : Calories 470 calories, Fat 11g fat (6g saturated fat), Cholesterol 92mg cholesterol, Sodium 599mg sodium, Carbohydrate 51g carbohydrate (4g sugars, Fiber 10g fiber), Protein 39g protein.

BAKED ALFREDO PASTA WITH BROCCOLI RABE AND LEMON



Baked Alfredo Pasta With Broccoli Rabe and Lemon image

One of the great things about baked pastas is that you can get two different textures in one dish. Take the typical pasta Alfredo that's prepared in a skillet: It's delightfully creamy and lush, but the same, bite after bite. But add a green vegetable to that Alfredo pasta, pile it into a dish, top it with melty cheese and a crunchy bread crumbs, then bake it, and you get a vegetarian dinner that's got it all. If broccoli rabe isn't your thing, you can substitute cut asparagus or broccoli florets.

Provided by Ali Slagle

Categories     dinner, weeknight, pastas, main course

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11

Kosher salt
8 tablespoons unsalted butter, cut into 1-inch pieces
1/2 cup panko bread crumbs
2 cups finely grated Parmesan
1 teaspoon fresh lemon zest (from 1 lemon)
Black pepper
1 pound casarecce, cavatappi or other small tubed or curly pasta
1 bunch broccoli rabe, trimmed, then cut into 1/2-inch pieces
1 cup heavy cream
1 small garlic clove, grated
6 ounces fresh mozzarella, cut into 1/2-inch pieces

Steps:

  • Heat the oven to 500 degrees. Bring a large pot of generously salted water to a boil. Place the butter in a 9-by-13-inch/3-quart pan or baking dish and transfer it to the oven to melt while the oven heats; remove it from the oven once it's melted.
  • In a small bowl, stir together the panko, 1/4 cup Parmesan and the lemon zest. Add 1 tablespoon of the melted butter from the baking pan, stir until the panko is moistened with butter, then season with salt and pepper.
  • When the water's boiling, add the pasta and cook until al dente, about 2 minutes less than the package instructions suggest. During the last minute of cooking, add the broccoli rabe. Reserve 1/2 cup pasta water, then drain the pasta and broccoli rabe.
  • Whisk the cream, garlic and pasta water into the melted butter in the baking dish until smooth. Add the remaining Parmesan in large handfuls, vigorously whisking until smooth and combined. Add the pasta, broccoli rabe and half the mozzarella. Taste, and season well with salt and pepper. Stir until very combined.
  • Top with the remaining mozzarella, then sprinkle evenly with the panko mixture. Bake until the mozzarella has melted and the panko is golden brown, 10 to 15 minutes.

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2018-07-01 Add 3 tablespoons of flour and whisk into the butter to form a thick, smooth paste. Gradually add 2 cups of milk, whisking vigorously to prevent lumps. Continue to cook, whisking regularly, for about 2 to3 3 minutes or until sauce is hot and thickened. Add 1/2 cup Parmesan cheese and whisk until combined. Add 2 minced garlic cloves.
From onionringsandthings.com


BACON & BROCCOLI FETTUCCINE ALFREDO - SUGAR AND SOUL
2016-01-20 Cook pasta according to package directions, draining and reserving 1/4 cup pasta water. While pasta is cooking, bring a medium pot of water to a boil and add the broccoli to it and boil for 4 to 5 minutes, drain. Meanwhile, add bacon to a large saucepan and cook over medium heat until bacon is crisp. Use a slotted spoon to transfer bacon pieces ...
From sugarandsoul.co


THREE INGREDIENT BROCCOLI ALFREDO SAUCE {15 MINUTES} - SAVOR AND …
2021-01-16 Step Two: Pour the jar of Alfredo sauce into pan on medium heat. Stir the steamed broccoli into the sauce. Let come to a slight boil. Make sure to stir it frequently to avoid any burning on the bottom of the pan. Step Three: Use a potato masher to mash the broccoli florets into the sauce until there are no large pieces remaining.
From savorandsavvy.com


ALFREDO SPAGHETTI PASTA RECIPE IN BROCCOLI & OLIVES - ARCHANA'S …
2017-05-03 To begin making the Alfredo Spaghetti with Broccoli & Olives Recipe, start by cooking the pasta. In a large pot, add water and bring it to a boil. Once the water has boiled, add a teaspoon of salt. Add the pasta to the boiling water and let it cook in the boiling water until it is al dente. This process should take a good 12-15 minutes.
From archanaskitchen.com


HEALTHY ONE POT BROCCOLI PASTA ALFREDO – CHICKAPEA
1 head broccoli, cut into small florets. Instructions. Add olive oil and garlic to a medium-sized pot over medium-high heat. Add in flour, whisking until a paste forms. Add in broth, milk, salt and pepper and bring to a boil. Lower heat and bring to a simmer. Add parmesan cheese, whisking well to combine.
From chickapea.ca


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