Creamy Spinach Fettuccine Alfredo (Printable)

Velvety Alfredo sauce combined with fettuccine and fresh spinach creates a comforting Italian-American main.

# 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 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 pasta water, then drain.
02 - Melt 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 the cream cheese is melted and the mixture is smooth.
04 - Add grated Parmesan, black pepper, and nutmeg if using. Stir continuously until cheese melts and sauce thickens. Season with salt to taste.
05 - Add fresh spinach to the sauce and cook for 2 to 3 minutes, stirring occasionally, until just wilted.
06 - Toss cooked fettuccine in the sauce, adding reserved pasta water as needed to loosen and coat evenly.
07 - Plate immediately and garnish with extra Parmesan and chopped parsley.

# Expert Tips:

01 -
  • It comes together in about thirty minutes, which means fancy dinner without the stress.
  • Fresh spinach hidden in the sauce means you're eating your greens without even noticing they're there.
  • The combination of cream cheese and Parmesan creates a sauce so velvety it feels like you've been stirring it for hours when you've really barely lifted a finger.
02 -
  • Low heat is non-negotiable when the cream cheese goes in; even a moment too hot and it can separate into greasy puddles instead of becoming silky.
  • Reserve that pasta water before you drain—it's liquid gold for loosening the sauce without thinning out the flavor.
  • Taste as you season, because once you've added the cheese, it's harder to adjust and you might end up with something too salty.
03 -
  • Buy a wedge of Parmesan and grate it yourself—pre-shredded cheese has anti-caking agents that prevent it from melting into the sauce as smoothly.
  • If you're cooking for one and have leftovers, store the sauce and pasta separately in the fridge, then gently reheat them together with a splash of cream or milk to restore the velvety texture.
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