Creamy garlic and broccoli pasta is the perfect comfort food that comes together in under 30 minutes. With tender pasta coated in a velvety garlic cream sauce and crisp-tender broccoli, this dish strikes the perfect balance of indulgence and freshness. It’s a weeknight hero—hearty enough to satisfy, yet light enough to keep you coming back for seconds. Pair it with a slice of warm bread or a sprinkle of parmesan on top, and you’ve got a restaurant-worthy meal right at home.
Ingredients
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12 oz (340 g) pasta (penne, fettuccine, or your favorite)
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2 cups fresh broccoli florets
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2 tbsp olive oil or unsalted butter
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4 garlic cloves, minced
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1 cup heavy cream (or half-and-half for lighter)
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1 cup grated parmesan cheese
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½ tsp red pepper flakes (optional, for a little heat)
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Salt and black pepper, to taste
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½ cup reserved pasta water
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Fresh parsley, chopped (for garnish)
Instructions
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Cook the Pasta & Broccoli
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Bring a large pot of salted water to a boil. Add pasta and cook according to package directions.
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In the last 3 minutes of cooking, add broccoli florets to the pot.
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Drain, reserving ½ cup of the pasta cooking water.
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Make the Creamy Garlic Sauce
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In a large skillet, heat olive oil or butter over medium heat.
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Add minced garlic and sauté for 1–2 minutes until fragrant (don’t let it burn).
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Stir in the heavy cream and bring to a gentle simmer.
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Add Cheese & Seasoning
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Stir in parmesan cheese until melted and smooth.
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Add red pepper flakes, salt, and black pepper to taste.
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If the sauce is too thick, stir in reserved pasta water a little at a time until creamy.
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Combine Everything
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Add the cooked pasta and broccoli into the skillet. Toss until everything is coated in the creamy garlic sauce.
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Serve
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Garnish with fresh parsley and an extra sprinkle of parmesan.
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Serve hot with garlic bread or a crisp green salad.
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👉 Would you like me to also give you a baked version of this pasta (like a creamy garlic broccoli pasta bake with mozzarella on top), or keep it stovetop only?
