Print

One-Pot Creamy Parmesan Broccoli Pasta

Close-up of creamy broccoli pasta made with fusilli, topped with grated cheese and pepper.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this comforting, creamy broccoli pasta in a single pot for easy cleanup. This recipe delivers a velvety, veggie-packed bite in under 30 minutes, perfect for a quick weeknight dinner solution.

Ingredients

Scale
  • 1 pound pasta (penne or rotini work well)
  • 4 cups fresh broccoli florets
  • 4 cups water or low-sodium chicken broth
  • 2 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Place the pasta, broccoli florets, water or broth, minced garlic, salt, and pepper into a large pot or Dutch oven.
  2. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low, cover the pot, and cook for 10 to 12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.
  3. Remove the pot from the heat. Stir in the butter and heavy cream until the butter melts and the sauce begins to look creamy.
  4. Stir in the grated Parmesan cheese until fully melted and the sauce coats the pasta and broccoli evenly. If the sauce seems too thick, add a splash of hot water or milk until you reach your desired consistency.
  5. Taste and adjust seasoning, adding red pepper flakes if you like a little heat.
  6. Serve immediately with extra Parmesan cheese sprinkled on top. This is a great healthy pasta idea for a fast meal.

Notes

  • For a richer flavor, substitute half the water with milk when cooking the pasta.
  • If you want to add protein, stir in 1 cup of cooked, shredded chicken during the final step. This makes a great chicken and broccoli pasta variation.
  • To achieve a smoother sauce, you can lightly smash some of the cooked broccoli against the side of the pot before adding the cheese.

Nutrition