Brussels Sprouts in Alfredo Sauce Pasta is a creamy, buttery, and cheesy meal that is ready in about 30 minutes. Made with fresh brussels sprouts, shells pasta, and soaked in a delicious whipped cream and parmesan cheese sauce! This is the ultimate family dinner meal!
Easy Brussels Sprouts in Alfredo Sauce
These Brussels Sprouts in Alfredo Sauce Pasta is just irresistible. To begin with, this recipe is super creamy and loaded with parmesan and alfredo sauce. Then, I top it with crispy bacon and chopped parsley. Nothing beats this! It is such a rich and full meal that is actually one of our regular go-to meals.
In addition, this recipe is very easy to make, and it comes together in about 30 minutes flat. My family loves pretty much anything with alfredo sauce, and it does incorporate very well into this restaurant-quality dish.
Also, you can enjoy it as a main dish or side dish. It goes well with pretty much anything and is a great side dish to have on the holiday tables! What is even better, is that you can make a large batch of it and store it for the days to come.
It will taste even better, as the pasta will soak all the flavors. It is just yummy and super delicious!
What ingredients do I need to make this dish?
You will need the following ingredients:
- Fresh brussels sprouts
- Garlic clove
- Whipping cream
- Dijon mustard
- Ground nutmeg
- Shredded Parmesan cheese
- Salt and pepper
- Shells pasta
- Red pepper flakes (optional)
- Chopped bacon
How to make Brussels Sprouts in Alfredo Sauce Pasta?
- Cook the pasta: Cook the pasta per package directions, aiming for al-dente.
- Cook the bacon: You can use fresh or cooked bacon for this recipe. First, slice and chop it up into smaller cubed pieces. Then, brown it on both sides in a skillet over medium-high heat. Once browned, remove it from the skillet and place onto a plate.
- Prepare the brussels sprouts: First, ensure that it is washed, trimmed and halved. Then, add it to the skillet and cook for about 8-10 minutes, until tender and lightly browned. Then, season with salt and pepper. Next, add minced garlic and stir for an additional 1 minute.
- Make the cream: Once the sprouts are cooked and lightly browned, add 1. 5 cups of heavy cream and bring to a simmer, on low heat. Then, add the dijon mustard and nutmeg and stir. Lastly, add the shredded parmesan cheese and stir while the sauce thickens. Please note, to make the sauce even thicker you can add in more cheese.
- Add the pasta: add the pasta to the Brussels Sprouts and cream mixture. Stir to combine.
Garnish and enjoy: Remove from heat and serve garnished with chopped bacon, and parsley.
How to make Chicken Alfredo with Brussels Sprouts?
This recipe can be easily modified. If you would prefer to make it with chicken, simply follow the same recipe and mix in some cooked rotisserie chicken. You can use leftover poultry or rotisserie type.
Also, if you want to use uncooked chicken breasts or other uncooked parts, you will have to brown it first on each side for about 4-5 minutes, until properly cooked. Then, simply add it at the end of this dish.
How to Select Brussels Sprouts?
Brussel sprouts are usually sold in the grocery stores already cut off the stock. Preferable, use organic type, as it is healthier, and contains fewer nitrates if any. I recommend choosing brussels sprouts that are:
- Bright in color green and have a firm touch to them
- Go for smaller heads instead of the larger ones, as they are younger, and tasted sweeter.
- Ensure that the leaves are not infested or have fungus
- Also, avoid discolored leaves
Can I make this dish in advance?
- Absolutely! This is one of those dishes that tastes better the following days. You can make a larger batch, and simply store it in the fridge. Use an airtight container, and refrigerate for up to 3 days. The pasta will absorb the sauce as it sits, and it will taste even better the following days. Yummy!
- To reheat it: I recommend reheating it over lower heat since the dish is creamy and has cheese in it. Also, stir occasionally so the sauce does not separate.
- Try using quality Parmesan cheese when making the Alfredo sauce. Also, it is best to buy fine grated parmesan and then simply shred it at home.
- As stated above, to make the sauce thicker you can add in a cornstarch slurry (cornstarch mixed with water before adding into the sauce). Also, you can simply add extra shredded cheese to it, until it has the desired consistency.
- Another important point is to bring the sauce just to a simmer after adding the parmesan to it. This way, the cheese just melts into the sauce and makes it smooth, and extra creamy!
Brussels Sprouts in Alfredo Sauce Pasta is a creamy, buttery, and cheesy meal that is ready in about 30 minutes.
- 8 oz medium shells pasta
- 8 slices bacon chopped
- 2 lbs brussels sprouts trimmed and halved
- 4 cloves garlic minced
- 2 cups whipping cream
- 1 tablespoon dijon mustard
- 1/8 teaspoon ground nutmeg
- 2/3 cup parmesan cheese shredded
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- Red pepper flakes
- Chopped bacon
Cook pasta per package directions, aiming for al-dente. In the meantime prepare the brussels sprouts.
Place a large cast-iron skillet or dutch oven or medium heat. Once hot, add the chopped bacon and cook until browned. Leave about 2-3 tablespoons of bacon fat in the pan, and remove the bacon to a paper towel-lined plate.
Add the brussels sprouts and season with salt and pepper. Cook on high heat for about 3 minutes, cover with a lid and cook for 10 minutes, stirring occasionally until tender.
Add minced garlic, stir and cook for 1 minute. Add 1 1/2 cups heavy cream and bring to a simmer.
Stir in the dijon mustard and nutmeg, then sprinkle the top with the parmesan cheese and stir to combine.
Taste and adjust for salt and pepper.
Drain the pasta and stir it in the cooked sauce.
Remove from heat and serve garnished with bacon, red pepper flakes, and parsley.