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creamy broccoli and bacon alfredo in a cast iron skillet.
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5 from 2 votes

Creamy Broccoli with Bacon Alfredo

Broccoli and bacon are a classic combination, and when you add creamy Alfredo sauce, you've got a winner. This Creamy Broccoli with Bacon Alfredo recipe is easy to make and perfect for a weeknight meal or a weekend brunch.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Side Dishes, Vegetables
Cuisine: American
Servings: 4
Calories: 563kcal
Author: Kelly Bloom
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Equipment

Ingredients

  • 4 oz bacon diced
  • 1 onion diced
  • 1 lb broccoli florets fresh, or defrosted frozen
  • 1½ cup heavy cream or half & half if preferred
  • 5 cloves garlic minced
  • 1 cup Mozzarella shredded
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper or to taste
  • 1 teaspoon red pepper flakes
US Customary - Metric

Instructions

  • Using a cast iron or heavy skillet, brown your bacon in the skillet over medium high heat.
    4 oz bacon
  • Once the bacon is as crisp as you like, transfer to paper towels to drain excess fat off.
  • Add the onions to the bacon grease and saute until soft and translucent, about 3 minutes.
    1 onion
  • Next, add the fresh or defrosted broccoli florets and the minced garlic. Cook for 3-5 minutes, or until the broccoli is vibrant green and just barely fork tender.
    1 lb broccoli florets, 5 cloves garlic
  • Pour the heavy cream into the skillet and reduce the heat to low. Simmer for 3-5 minutes, or until the sauce thickens.
    1½ cup heavy cream
  • Add the crisp, cooked bacon to the skillet of broccoli and sauce. Add salt and pepper to taste.
    1 teaspoon salt, ½ teaspoon black pepper
  • Top with the shredded Mozzarella or Parmesan cheese. Allow the cheese to melt for a few minutes or stick under the oven broiler until the cheese is golden brown.
    1 cup Mozzarella
  • Garnish with a sprinkle of crushed red pepper flakes and serve immediately.
    1 teaspoon red pepper flakes

Notes

  • When using milk or fat free cream, you may need to add a tablespoon of cornstarch for thickening.
  • Don't over cook the broccoli, 3 to 5 minutes with the onions, and another 3 to 5 minutes to simmer in the sauce and melt the cheese will give you vibrant green broccoli that is fork tender.
  • Keep heat to low after you add the cream so you don't scorch it.

Nutrition

Calories: 563kcal | Carbohydrates: 16g | Protein: 17g | Fat: 50g | Saturated Fat: 28g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.04g | Cholesterol: 138mg | Sodium: 1038mg | Potassium: 600mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2350IU | Vitamin C: 105mg | Calcium: 326mg | Iron: 1mg