Creamy Spinach Fettuccine Alfredo (Print Version)

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

# What to Use:

→ 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 Prepare:

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 the 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 fresh spinach to the sauce and cook for 2 to 3 minutes while stirring, until just wilted.
06 - Toss the cooked fettuccine in the sauce, adding reserved pasta water as needed to loosen sauce and coat pasta evenly.
07 - Plate immediately and garnish with extra grated Parmesan and chopped fresh parsley.

# Expert Advice:

01 -
  • It tastes restaurant-quality but comes together in 30 minutes, which means you can actually pull it off on a Tuesday night.
  • The spinach sneaks in quietly, adding nutrition without making you feel like you're eating a salad.
  • Cream cheese is the secret weapon here—it makes the sauce silkier than traditional Alfredo and way more forgiving.
02 -
  • If your sauce breaks and looks separated or curdled, take it off heat immediately and whisk in a splash of cold pasta water—panic is unnecessary and usually fixable.
  • Don't make this dish an hour ahead; it waits for no one and tastes best the moment it hits the bowl, warm and clinging to every strand.
03 -
  • Save extra pasta water even after you've drained the noodles; it's insurance against a sauce that's too thick and proof that professional cooks don't waste anything.
  • Add the spinach at the very end so it stays bright green and fresh-tasting rather than dark and cooked down into nothing.
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