Creamy Spinach Fettuccine Alfredo (Printable)

Velvety Alfredo sauce blended with fresh spinach and tender fettuccine for a comforting pasta dish.

# What You'll Need:

→ 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 of 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

# How to Make It:

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 the heavy cream and cream cheese, whisking until the cream cheese melts and the sauce is smooth.
04 - Incorporate grated Parmesan, black pepper, and nutmeg if using. Stir continuously until the cheese melts and the sauce thickens. Season with salt to taste.
05 - Add fresh spinach to the sauce and cook for 2 to 3 minutes, stirring gently until just wilted.
06 - Toss the drained fettuccine in the sauce, adding reserved pasta water if needed to loosen and evenly coat the pasta.
07 - Plate immediately and garnish with extra grated Parmesan and chopped fresh parsley.

# Expert Suggestions:

01 -
  • The sauce comes together in under ten minutes, silky and rich without any pretension.
  • Fresh spinach hides in every forkful, making this feel indulgent and nourishing at once.
  • It tastes like restaurant food but asks almost nothing of your pantry or your time.
02 -
  • If your sauce breaks or looks grainy, don't panic—pour it into a blender with a splash of cold cream and blend it smooth, then reheat gently over low heat.
  • The cream cheese seems like a weird addition until you realize it's what keeps this sauce from splitting when temperatures fluctuate, making you look like you've been cooking Alfredo forever.
03 -
  • Have all your ingredients prepped and lined up before you start cooking—cream sauces move fast once they start, and there's no time to chop mid-stream.
  • Taste constantly and adjust salt and pepper as you go because once it's plated, you can't take it back.
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