This Broccoli Bacon Alfredo Pasta Salad is a creamy, easy pasta salad made with tender pasta, broccoli, crispy bacon, Alfredo sauce, Parmesan cheese, and a little garlic.
It has the comfort of Alfredo pasta with the chilled, make-ahead ease of a pasta salad.
It’s a great side dish for potlucks, BBQs, family gatherings, lunch boxes, or easy weeknight dinners.
The broccoli adds freshness, the bacon gives it a salty crunch, and the creamy Alfredo dressing makes it filling enough to serve with grilled chicken, sandwiches, or simple party food.
I usually serve it alongside Crispy French Fries Loaded with Bacon, Cheese Sauce and Spring Onion.
If you’re into pasta recipes with bold flavors, these are worth saving:
- Homemade Chili Mac and Cheese with Cilantro
- Old Fashioned Baked Spaghetti and Beef Pie
- Creamy Garlic and Parmesan Orzo Pasta with Lemon Zest and Parsley
- Crispy French Fries Loaded with Bacon, Cheese Sauce and Spring Onion
Ingredients You’ll Need
Penne works best here because the tube shape holds onto the sauce from both inside and out, though rigatoni or fettuccine are solid alternatives if that’s what you have.
For the cheese, freshly grated Parmesan is non-negotiable (the anti-caking powder in pre-shredded bags makes cream sauces grainy and gloppy).
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Ingredients
12 oz penne pasta
3 cups broccoli florets, cut into small pieces
6 strips bacon, cut into 1-inch pieces
3 tablespoons unsalted butter
3 cloves garlic, minced
1 1/2 cups heavy cream
1 1/2 cups freshly grated Parmesan cheese
1/2 teaspoon black pepper
1/4 teaspoon salt, plus more to taste
1/4 teaspoon red pepper flakes (optional)
2 tablespoons fresh parsley, chopped, for garnish
Directions
- Cook the penne in a large pot of well-salted boiling water until al dente, about 10-11 minutes.
You want the pasta slightly firm since it finishes cooking when it hits the hot sauce, so pull it a minute before you think it’s fully done.
The salt in the water matters here more than most people realize. Under-salted pasta water produces flat-tasting pasta, and no amount of seasoning in the sauce fixes that after the fact.
Reserve 1/2 cup of the pasta water before draining. - Cook the bacon pieces in a large skillet over medium heat until crispy, about 6-8 minutes, stirring occasionally so they cook evenly.
The pieces should be golden and crunchy, not just cooked through.
Transfer bacon to a paper towel-lined plate when they’re done. Leave about 2 tablespoons of bacon fat in the pan. Don’t drain all the fat. That’s where the flavor starts. - Blanch the broccoli florets by adding them to the pasta water during the last 2-3 minutes of cooking, or cook them separately in boiling salted water for about 3 minutes.
You want bright green florets that still have some bite.
Overcooked broccoli turns soft and loses its color, and it’ll get even softer when you toss it in the warm sauce. Drain and set aside immediately. - Lower the skillet heat to medium-low and melt the butter in the remaining bacon fat.
Add the minced garlic and cook for about 60 seconds, stirring constantly, until fragrant but not browned.
Browned garlic turns bitter fast, so keep your eye on it. The combination of butter and bacon fat creates a rich base that you can’t quite replicate with either one alone. Pull the pan off the heat immediately if you see the garlic starting to darken. - Pour in the heavy cream and return the pan to medium-low heat, stirring to combine it with the garlic and fat.
Bring it to a gentle simmer, not a full boil.
Let the cream reduce for 3-4 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon. A too-thin sauce won’t cling to the pasta properly. Season with the black pepper and add the red pepper flakes now if you’re using them. - Remove the pan from heat before you add any cheese.
This is the step that trips people up the first time.
Stir in the Parmesan a handful at a time, letting each addition melt fully before adding the next. The residual heat is enough to melt the cheese cleanly without causing it to seize or clump (which happens fast if the pan is still on the burner). If the sauce looks too thick, add a small splash of the reserved pasta water and stir it in. - Add the drained penne and blanched broccoli to the skillet and toss everything together over low heat for 1-2 minutes until evenly coated.
Every piece of pasta should be glossy and covered in sauce.
Scatter the crispy bacon pieces over the top and add the fresh parsley. Give it one final toss before serving.
- Serve u0026 Enjoy! Serve immediately straight from the pan while the sauce is still silky.
Important Recipe Notes
- Use freshly grated Parmesan. Pre-shredded Parmesan has anti-caking agents that prevent it from melting cleanly. Take the extra two minutes to grate it yourself. The difference in texture is real.
- Don’t skip the pasta water. The starchy reserved water is what rescues the sauce if it thickens too much or starts to look separated. Keep at least 1/2 cup before you drain.
- Bacon fat is flavor. Leave about 2 tablespoons in the pan after cooking the bacon. It builds the base of the sauce and gives the cream a savory depth you can’t get any other way.
- Add Parmesan off heat. If the pan is too hot when you stir in the cheese, it can clump or turn grainy. Pull the pan off the burner first, then add the cheese gradually, one handful at a time.
- Broccoli floret size matters. Cut them into small pieces, about 1 inch, so they cook evenly and distribute through the pasta rather than sitting in big awkward chunks on top.
- Storage. Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat with a splash of cream or milk to loosen the sauce back up.
How to Serve, Store & Customize This Recipe
Serving:
Serve this straight from the skillet while the sauce is still loose and silky. It sits well in a pasta bowl rather than a flat plate.
Some extra Parmesan grated at the table and a simple arugula salad on the side round it out nicely.
Storage:
Leftovers keep in an airtight container in the refrigerator for up to 3 days. The alfredo sauce will thicken as it cools, so reheat gently on the stovetop with a splash of cream or milk, stirring until it comes back together.
Variation:
Swap the bacon for pancetta or diced prosciutto if you want a slightly different flavor without changing the technique.
You can add sliced grilled chicken or shrimp to turn it into a more complete protein meal. For a lighter version, use half-and-half instead of heavy cream.
The sauce won’t be quite as thick, but it still comes together.
Pasta with Broccoli Bacon and Alfredo Sauce
Course: Recipes4
servings30
minutes40
minutes300
kcalIngredients
12 oz penne pasta
3 cups broccoli florets, cut into small pieces
6 strips bacon, cut into 1-inch pieces
3 tablespoons unsalted butter
3 cloves garlic, minced
1 1/2 cups heavy cream
1 1/2 cups freshly grated Parmesan cheese
1/2 teaspoon black pepper
1/4 teaspoon salt, plus more to taste
1/4 teaspoon red pepper flakes (optional)
2 tablespoons fresh parsley, chopped, for garnish
Directions
- Cook penne in well-salted boiling water until al dente, about 10-11 minutes; reserve 1/2 cup pasta water before draining.
- Cook bacon pieces in a large skillet over medium heat until crispy, about 6-8 minutes; transfer to a plate, leaving 2 tablespoons fat in the pan.
- Blanch broccoli florets in boiling salted water for 2-3 minutes until just tender-crisp; drain and set aside.
- Melt butter in the bacon fat over medium-low heat, add garlic, and stir for 60 seconds until fragrant but not browned.
- Add heavy cream and simmer 3-4 minutes until slightly thickened; season with black pepper and red pepper flakes.
- Remove pan from heat and stir in Parmesan a handful at a time until smooth; add a splash of pasta water if needed.
- Toss in drained penne and broccoli over low heat for 1-2 minutes until coated; top with bacon pieces and fresh parsley.
- Serve immediately while the sauce is still silky.
Notes
- Cook the pasta just until al dente so it does not become too soft once mixed with the Alfredo sauce.
- If the sauce feels too thick, add a splash of reserved pasta water, milk, or cream until it reaches the texture you like.
- Use cooked bacon that is crispy but not burned. It adds the best salty flavor and texture to the creamy pasta.
- Fresh broccoli works best, but frozen broccoli can also be used. If using frozen broccoli, thaw and drain it well so the sauce does not become watery.
- Customization Ideas
Add grilled chicken, shrimp, or rotisserie chicken for extra protein.
Use penne, fettuccine, rotini, bowtie pasta, or any pasta shape that holds sauce well.
Swap bacon with turkey bacon, chicken bacon, or leave it out for a meatless version.
Add mushrooms, spinach, peas, or sun-dried tomatoes for more flavor and vegetables.
Use homemade Alfredo sauce or a good-quality store-bought Alfredo sauce to save time.
For a spicy version, add red pepper flakes, black pepper, or a little Cajun seasoning. - Nutrition Facts
Serving Size: 1 bowl
Calories: Approximately 480–620 kcal
Protein: 18–28g
Carbohydrates: 45–60g
Fat: 25–38g
Fiber: 3–5g
Sugar: 3–6g
Sodium: 750–1100mg
Nutrition will vary depending on the pasta, Alfredo sauce, bacon, cheese, and portion size used.
