Creamy Alfredo Cabbage Pasta
This Creamy Alfredo Cabbage Pasta is indulgent, comforting, and surprisingly light. Tender cabbage and pasta are tossed in a rich, garlicky Alfredo sauce that clings to every bite with silky goodness. It’s an easy, flavorful twist on classic pasta that’s perfect for weeknight dinners or cozy meals at home.
Ingredients
Main Ingredients
- 8 oz pasta penne, rotini, or fettuccine
- 2 tablespoons butter
- 3 cloves garlic minced
- 3 cups thinly sliced green cabbage
- 1 cup heavy cream or half-and-half
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes optional
Optional Add-Ins
- 1 cup cooked chicken shredded or diced
- ½ cup sun-dried tomatoes
- Fresh parsley or basil for garnish
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup pasta water and drain. Set aside.
Step 2: Sauté the Cabbage
- While pasta cooks, melt butter in a large skillet over medium heat.
- Add minced garlic and sauté 30 seconds until fragrant.
- Add sliced cabbage and cook 5–7 minutes until softened and slightly caramelized. Stir occasionally to prevent sticking.
Step 3: Make the Alfredo Sauce
- Reduce heat to low. Pour in heavy cream and stir to combine with the cabbage.
- Add Parmesan cheese gradually, stirring until smooth and creamy.
- Season with salt, black pepper, and red pepper flakes (optional).
Step 4: Combine Pasta and Sauce
- Add cooked pasta to the skillet with the creamy cabbage sauce. Toss until pasta is fully coated.
- If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
Step 5: Optional Add-Ins
- Add cooked chicken for protein
- Fold in sun-dried tomatoes for tang and color
- Sprinkle fresh herbs over the top before serving
Step 6: Serve
- Plate the creamy cabbage pasta and top with extra Parmesan if desired. Serve immediately with a side salad or garlic bread.
Video
Notes
📝 Notes
- Use green or savoy cabbage for a mild, slightly sweet flavor.
- Shred the cabbage thinly to ensure it cooks quickly and evenly.
- Fettuccine or other wide pasta works best to hold the creamy sauce.
- Use heavy cream or half-and-half for a rich, smooth Alfredo sauce.
- Freshly grated Parmesan melts better and adds a sharper flavor.
- Add garlic or onion powder to boost depth of flavor without overpowering.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stove with a splash of milk to restore creaminess.
🍽️ Nutrition Facts (Per Serving)
Calories: 390 kcal,Carbohydrates: 32 g,
Fiber: 4 g,
Sugars: 5 g,
Protein: 15 g,
Fat: 24 g,
Saturated Fat: 12 g,
Cholesterol: 65 mg,
Sodium: 520 mg,
Potassium: 370 mg,
Calcium: 210 mg,
Iron: 2 mg