Fettuccine Alfredo with Broccoli {a lighter quicker remix}

I never feel weird about heavy cream in sweets, but sometimes I feel like there’s no dessert allowed if there’s heavy cream in my dinner. … and I always want dessert.

This version of Fettuccine Alfredo is made without heavy cream. It’s thickened with some butter, cream cheese, and a heaping 1/2 cup of grated parmesan.

I like this with plenty of broccoli and sometimes chicken.

For this, I bought the good pasta; the kind cuddled in nests with crimped edges.

Below is the perfect bite. I’m into the crunch of the broccoli and the swirly twirly bite of pasta. I’ve been making this for years, so I figured it was time to fill you guys in!

Fettuccini Alfredo with Broccoli {a lighter quicker remix}
Recipe adapted from kraft


  • 4 oz. cream cheese (I used Neufatel cheese)
  • 1/2 cup grated parmesan cheese
  • 3/4 cup milk (I used skim)
  • 1/4 cup (1/2 stick) butter
  • 1/4 t white pepper
  • 2-3 cloves of garlic, pressed; divided
  • salt, to taste
  • 1 T olive oil
  • 1 cluster of broccoli, I used 3 small heads (see photo above)
  • 8 oz. fettuccine
  • nutmeg for garnish


  1. Bring a large pot of salted water to a boil for the pasta and a smaller pot of water for the broccoli.
  2. Prepare the broccoli by cutting it into florets. Blanch it in boiling water until brightened in color, 2-3 minutes. Pour into a strainer and rinse with cold water to stop it from cooking further. Wipe out the same pot and heat olive oil over medium heat. Press one garlic clove into the warm oil and saute until fragrant. Add the broccoli to the pan and toss with the garlic oil, sautéing for a couple minutes. Remove from heat. Add the pasta to the boiling water, and cook while preparing the Alfredo sauce.
  3. Mix the cream cheese, parmesan, milk, butter, pepper, and garlic (1 or 2 cloves, to taste) in a dutch oven and cook on medium-low until the mixture is melted and well blended. Whisk until smooth. Taste and add salt as needed. Add the hot, cooked and drained fettuccine noodles and broccoli. Toss with the alfredo sauce. Serve sprinkled with nutmeg.

Elliot with his new lobster toy, his total BFF.

15 thoughts on “Fettuccine Alfredo with Broccoli {a lighter quicker remix}”

  1. oooh, thanks! I can’t get enough bright tights and leggings in my life. I think they’re the only thing I’ll miss come summer.

  2. Ooo. La. La. Oh wait,that would be french, not italian. Anyways, YUM! Those are cool noodles. Where do you get them?

  3. Ahh! Where did you find nested pasta? I can never find it anywhere, even at Italian markets and such. I don’t get it!

  4. Oh yum, that’s dinner sorted then! There’s something about green veg in any kind of pasta dish that feels like it cancels out the carb!

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