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Homemade Spinach Artichoke Fettuccine Alfredo recipe photo

Spinach Artichoke Fettuccine Alfredo

This Spinach Artichoke Fettuccine Alfredo is creamy, comforting, and packed with vibrant flavors!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta:
  • 1 lb fettuccine noodles cooked according to package instructions
  • 2 tbsp olive oil divided
  • 10 oz baby spinach leaves fresh
  • 5 cloves garlic minced
  • 1 14 oz can quartered artichoke hearts in water or brine, drained
  • 1/2 cup butter (I prefer Challenge Butter)
  • 8 oz cream cheese softened (I prefer Challenge Cream Cheese)
  • 1 1/3 cup heavy cream
  • 1 cup parmesan cheese grated
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • Pinch red pepper flakes
  • 1 cup diced tomato for garnish

Equipment

  • Large pot for boiling pasta
  • Large skillet for making the sauce
  • Colander for draining pasta
  • Wooden spoon or spatula for stirring
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

Cooking Instructions:
  1. Step 1: Bring a large pot of salted water to a boil. Add the fettuccine noodles and cook according to the package instructions until al dente. Once cooked, reserve 1 cup of pasta water, then drain the noodles and set aside.
  2. Step 2: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the fresh spinach and cook until wilted, roughly 2-3 minutes. Stir in the drained artichoke hearts and cook for an additional 2 minutes. Remove the mixture from the skillet and set aside.
  3. Step 3: In the same skillet, melt the butter over medium heat. Once melted, add the softened cream cheese, stirring continuously until smooth. Gradually pour in the heavy cream, whisking until well combined.
  4. Step 4: Stir in the grated parmesan cheese, salt, black pepper, and a pinch of red pepper flakes. Continue stirring until the cheese has melted and the sauce is creamy and smooth.
  5. Step 5: Add the cooked fettuccine noodles to the skillet along with the sautéed spinach and artichoke mixture. Toss everything together, adding reserved pasta water a little at a time to achieve your desired sauce consistency.
  6. Step 6: Divide the Spinach Artichoke Fettuccine Alfredo among plates. Top with diced tomatoes for a fresh touch and extra flavor. Enjoy your delicious dish!

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently in a skillet over low heat, adding a splash of cream or pasta water to loosen the sauce.
  • You can freeze leftovers for up to 2 months; thaw in the refrigerator before reheating.