Creamy Spinach Fettuccine Alfredo (Printable)

Velvety sauce with fresh spinach and tender fettuccine creates an elegant and comforting pasta dish.

# Ingredient List:

→ Pasta

01 - 14 oz fettuccine

→ Alfredo Sauce

02 - 4 tbsp unsalted butter
03 - 3 cloves garlic, minced
04 - 1 cup heavy cream
05 - 1 cup grated Parmesan cheese
06 - 2 oz cream cheese, cubed
07 - 1/2 tsp freshly ground black pepper
08 - Pinch ground nutmeg (optional)
09 - Salt, to taste

→ Spinach

10 - 5 oz fresh baby spinach, washed and dried

→ Garnish

11 - Extra grated Parmesan cheese
12 - Chopped fresh parsley

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
02 - Melt the butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned.
03 - Reduce heat to low. Stir in heavy cream and cream cheese, whisking until cream cheese melts and the mixture is smooth.
04 - Add grated Parmesan, black pepper, and nutmeg if using. Stir continuously until cheese melts and sauce is creamy. Season with salt to taste.
05 - Add spinach to the sauce and cook for 2–3 minutes, stirring, until just wilted.
06 - Toss the cooked fettuccine in the sauce, adding reserved pasta water as needed to loosen and evenly coat the pasta.
07 - Plate immediately and garnish with extra Parmesan and chopped parsley.

# Expert Suggestions:

01 -
  • You can have an elegant dinner on the table in 30 minutes without feeling like you rushed it.
  • The spinach keeps the sauce from feeling heavy, so you won't be tired after eating.
  • Cream cheese is your secret weapon for a silky texture that takes less stirring than traditional Alfredo.
02 -
  • Never skip saving pasta water, those starchy splashes are what makes the sauce coat the noodles instead of pooling at the bottom of the bowl.
  • Low heat is everything here, high heat will make the cream seize and the cheese clump, turning your elegant sauce into something resembling cottage cheese.
  • Taste the sauce before serving because the salt levels change depending on your cheese, and you want it to taste like restaurant quality.
03 -
  • Have all your ingredients prepped and within arm's reach before you start cooking, because once the sauce is simmering, you cannot step away or it will break.
  • If your sauce ever feels too thick, add reserved pasta water one tablespoon at a time instead of panicking, and if it feels too thin, just let it simmer gently for another minute to thicken.
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