This Creamy Broccoli Pasta is a cozy, comforting weeknight dinner that comes together in under 30 minutes. Al dente pasta and tender broccoli florets are tossed in a velvety garlic-Parmesan cream sauce, finished with a hint of heat from red pepper flakes and a sprinkle of fresh basil. Simple ingredients, big flavor.
Ingredients
- 8 ounces pasta (penne or fusilli work well)
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese (plus extra for serving, optional)
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
- Fresh basil leaves, for garnish
Instructions
- Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente.
- In the last 3 minutes of the pasta’s cooking time, add the broccoli florets to the pot. Continue cooking until the pasta is al dente and the broccoli is bright green and just tender.
- Reserve 1/2 cup of the starchy pasta water, then drain the pasta and broccoli and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1–2 minutes, stirring frequently, until fragrant but not browned.
- Reduce the heat to low. Pour in the heavy cream, stirring to combine with the garlic and oil. Warm gently without boiling.
- Gradually sprinkle in the grated Parmesan cheese, stirring constantly until the cheese is melted and the sauce is smooth and creamy.
- If the sauce seems too thick, add a splash of the reserved pasta water at a time until you reach your desired consistency.
- Add the drained pasta and broccoli to the skillet. Toss well to coat everything in the creamy sauce.
- Season with salt, freshly ground black pepper, and red pepper flakes (if using). Cook for an additional 2–3 minutes, tossing frequently, until heated through and well combined.
- Serve immediately, garnished with fresh basil leaves and extra Parmesan cheese if desired.
Variations
- Chicken & Broccoli Pasta: Add 1–2 cups of cooked, shredded, or diced chicken to the skillet with the pasta and broccoli for extra protein and a heartier meal.
- Lemon-Garlic Broccoli Pasta: Add 1–2 tablespoons of freshly squeezed lemon juice and 1 teaspoon of lemon zest to the sauce for a bright, tangy twist that balances the richness of the cream.
- Extra Veggie Version: Stir in peas, spinach, or sautéed mushrooms along with the broccoli to boost the vegetable content and add more texture and flavor.
Cooking Notes
- Cook the pasta just to al dente, as it will continue to soften slightly when tossed in the hot sauce.
- Keep the heat low once you add the cream to prevent it from boiling or splitting; gentle heat keeps the sauce silky.
- Add the Parmesan gradually and stir constantly this helps it melt smoothly into the cream and prevents clumping.
Serving Suggestions
- Serve with a crisp green salad dressed with lemon vinaigrette to cut through the richness of the sauce.
- Pair with warm garlic bread or crusty baguette to soak up every bit of the creamy sauce.
- Finish each plate with extra grated Parmesan, cracked black pepper, and a drizzle of good-quality olive oil for a restaurant-style touch.
Tips
- Reserve the pasta water before draining it’s liquid gold for thinning and emulsifying the sauce.
- Chop the broccoli florets into similar-sized pieces so they cook evenly and become tender at the same time.
- For best flavor, use freshly grated Parmesan cheese rather than pre-shredded, which can contain anti-caking agents that affect how it melts.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Nutritional Information (Per Serving)
- Calories: ≈450 kcal
- Protein: ≈15 g
- Sodium: ≈350 mg
Frequently Asked Questions
- Can I make this Creamy Broccoli Pasta ahead of time?
It’s best served fresh, but you can refrigerate leftovers in an airtight container for up to 3 days and reheat gently with a splash of milk or cream to loosen the sauce. - Can I use milk instead of heavy cream?
You can use whole milk or half-and-half, but the sauce will be thinner and less rich. Consider adding an extra tablespoon of Parmesan to help thicken it slightly. - How can I make this recipe lighter?
Use half cream and half milk, reduce the amount of cheese slightly, and add extra vegetables to bulk it up without many extra calories. - Is this recipe gluten-free?
Use your favorite gluten-free pasta and ensure your Parmesan is gluten-free to make this dish suitable for a gluten-free diet.
Conclusion
This Creamy Broccoli Pasta is everything you want in a cozy bowl of comfort food: tender pasta, vibrant broccoli, and a luxuriously silky garlic-Parmesan sauce, all ready in under 30 minutes. It’s a simple, satisfying dish that feels special enough for company but easy enough for any weeknight. Serve it hot, straight from the pan, and enjoy every creamy, cheesy bite.
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Creamy Broccoli Pasta
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian (if using vegetarian Parmesan)
Description
This Creamy Broccoli Pasta is a cozy, comforting weeknight dinner that comes together in under 30 minutes. Al dente pasta and tender broccoli florets are tossed in a velvety garlic-Parmesan cream sauce, finished with a hint of heat from red pepper flakes and a sprinkle of fresh basil. Simple ingredients, big flavor.
Ingredients
Scale
- 8 ounces pasta (penne or fusilli work well)
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese (plus extra for serving, optional)
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
- Fresh basil leaves, for garnish
Instructions
- Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente.
- In the last 3 minutes of the pasta’s cooking time, add the broccoli florets to the pot. Continue cooking until the pasta is al dente and the broccoli is bright green and just tender.
- Reserve 1/2 cup of the starchy pasta water, then drain the pasta and broccoli and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1–2 minutes, stirring frequently, until fragrant but not browned.
- Reduce the heat to low. Pour in the heavy cream, stirring to combine with the garlic and oil. Warm gently without boiling.
- Gradually sprinkle in the grated Parmesan cheese, stirring constantly until the cheese is melted and the sauce is smooth and creamy.
- If the sauce seems too thick, add a splash of the reserved pasta water at a time until you reach your desired consistency.
- Add the drained pasta and broccoli to the skillet. Toss well to coat everything in the creamy sauce.
- Season with salt, freshly ground black pepper, and red pepper flakes (if using). Cook for an additional 2–3 minutes, tossing frequently, until heated through and well combined.
- Serve immediately, garnished with fresh basil leaves and extra Parmesan cheese if desired.
Notes
- You can use any short pasta you like penne, fusilli, shells, or rotini all work well with the creamy sauce.
- Adjust the thickness of the sauce with more or less reserved pasta water; it will thicken slightly as it cools.
- Taste before salting heavily Parmesan cheese is naturally salty and may provide enough seasoning on its own.
- For a lighter version, you can replace part of the heavy cream with whole milk, but the sauce will be slightly less rich.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course, Pasta
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: ≈450 kcal
- Sugar: ≈3 g
- Sodium: ≈350 mg
- Fat: ≈26 g
- Saturated Fat: ≈13 g
- Unsaturated Fat: ≈11 g
- Trans Fat: 0 g
- Carbohydrates: ≈42 g
- Fiber: ≈3 g
- Protein: ≈15 g
- Cholesterol: ≈70 mg
Keywords: creamy broccoli pasta, garlic Parmesan pasta, easy weeknight dinner, broccoli pasta, one-pan pasta