Name: Quick and Creamy Broccoli Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 tbsp Butter; 2 tbsp Olive oil; 1 Yellow Onion; 500 g Fresh Broccoli (chopped); 4 cloves Garlic (minced); 2 cups Heavy Cream; 8 oz Mozzarella Cheese; 8 oz Parmesan Cheese; 1/2 cup Pasta water; 16 oz Ditalini Pasta

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Okay, broccoli and cheese? Always a yes. This creamy broccoli pasta takes that combo and makes it a whole dinner, and it's honestly one of the first recipes I nailed when I started cooking after getting married. Ogi still asks for it years later.

A spoonful of creamy broccoli pasta lifted above a bowl of ditalini and broccoli in cheese sauce

The broccoli gets super tender, the sauce is garlicky and loaded with mozzarella and parmesan, and it's ready in about 20 minutes. I make it on nights when we want something comforting but don't have the energy for anything complicated.

If you love an easy, cozy pasta night, you'll devour these too: my Tomato Garlic Pasta, my smoky Roasted Red Pepper Pasta and my Pesto Pasta!

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Ingredient Notes
Instructions & Video
Quick and Creamy Broccoli Pasta
Frequently Asked Questions for Creamy Broccoli Pasta
Related
Pairing

Ingredient Notes

A bowl of creamy broccoli pasta with ditalini, broccoli, and cracked black pepper, skillet behind

Broccoli: cut it into small florets so it cooks quickly and tucks into every bite. Frozen works too, just add it straight from frozen and pat off excess ice.
Heavy Cream: makes the sauce rich. Half-and-half or evaporated milk work for something lighter, or coconut cream to keep it dairy-free.
Cheese: mozzarella melts smooth and parmesan brings the sharp, salty flavor. Provolone or Monterey Jack can stand in for the mozzarella.

See recipe card for remaining ingredients and quantities.

Instructions & Video

Chopped broccoli and onion sautéing in a pan — Screenshot

Sauté the chopped veggies.

Heavy cream poured over the sautéed broccoli

Add in heavy cream & cheese.

Cooked ditalini pasta added to the cheese sauce

Mix in the cooked pasta.

A spoonful of the finished creamy broccoli pasta

Serve & enjoy!

Quick and Creamy Broccoli Pasta

4.75 from 8 votes

A creamy broccoli pasta that's rich, cheesy, and ready in about 20 minutes. Tender broccoli in a garlicky cheese sauce tossed with pasta the whole family will love.

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Prep Time 5

Cook Time 15

Total Time 20

Servings: 4 people

Course: Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

2 tablespoon Butter
2 tablespoon Olive oil
1 Yellow Onion
500 g Fresh Broccoli chopped
4 cloves Garlic minced
2 cups Heavy Cream
8 oz Mozzarella Cheese
8 oz Parmesan Cheese
½ cup Pasta water
16 oz Ditalini Pasta

If you want to add chicken see notes below!

Equipment

Method

In a large skillet, melt butter with olive oil over medium heat. Add minced garlic and diced onion, sauté until translucent, about 5-7 minutes. Season with 1 teaspoon of salt.
Stir in chopped broccoli and sauté for another 5 minutes, until the broccoli is tender yet still vibrant green. Add another teaspoon of salt.
Pour in the heavy cream. Bring the mixture to a gentle simmer, then add the shredded mozzarella cheese. Stir continuously until the cheese has melted and the sauce is smooth. Season with salt and pepper to taste.
Meanwhile, cook the pasta in a separate pot according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta.
Add the cooked pasta to the skillet with the broccoli and creamy sauce. Pour in the reserved pasta water and toss everything together gently until the pasta is well coated with the sauce.
Remove the skillet from the heat. Sprinkle grated parmesan cheese over the pasta and stir until the cheese is melted and incorporated.
Serve the creamy broccoli pasta immediately, garnished with additional parmesan cheese and freshly ground black pepper if desired. Enjoy! (Watch video below!)

Notes

If you'd like to add chicken:

2 chicken breasts, cubed
Marinade: 1 teaspoon salt, ½ teaspoon black pepper, 1 tablespoon garlic powder, 1 teaspoon parsley
Fry until fully cooked in a pan, deglaze with a little butter, then stir the chicken back in with the heavy cream in step 3.

How to Store:

Fridge: store in an airtight container 2 to 3 days. Reheat gently over low heat with a splash of milk to loosen the sauce.
Freezing isn't recommended, the cream sauce can separate.

Cook the pasta al dente. It keeps cooking in the sauce, so pull it a minute early to avoid mushy noodles.

Add the pasta water a splash at a time. It's what loosens the sauce and helps it cling, so go slowly until it's just right.

Stir the parmesan in off the heat so it melts smooth instead of clumping.

Tried this recipe?

Let us know how it was!

Creamy broccoli pasta with ditalini and broccoli in a cheese sauce, in a blue skillet with a wooden spoon

Frequently Asked Questions for Creamy Broccoli Pasta

Can I boil the broccoli with the pasta?
Yes, you can cook the broccoli right in with the pasta for the last few minutes to save a pot. Sautéing it separately builds a bit more flavor, but both work great.

Can I use cauliflower instead of broccoli?
Definitely, it works great. Just cut it into small florets like the broccoli so it cooks through in the same time..

How do I make it saucier?
Add the reserved pasta water a splash at a time until it coats everything, and reserve a little extra if you like it looser. The pasta drinks up the sauce as it sits, so serve it right away.

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