Creamy Spinach Fettuccine Alfredo (Printable Version)

Velvety Alfredo sauce with fresh spinach tossed in tender fettuccine creates a luscious, elegant main dish.

# What You 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 until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain the pasta.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant without browning.
03 - Lower heat to low. Stir in heavy cream and cream cheese, whisking until the cream cheese melts and the mixture becomes smooth.
04 - Add grated Parmesan, black pepper, and optional nutmeg. Stir continuously until cheese melts and sauce is creamy. Season with salt to taste.
05 - Incorporate spinach into the sauce and cook for 2 to 3 minutes, stirring, until just wilted.
06 - Toss the drained fettuccine into the sauce, adding reserved pasta water as needed to loosen and evenly coat the pasta.
07 - Plate immediately and garnish with extra grated Parmesan and chopped fresh parsley.

# Expert Advice:

01 -
  • Ready in 30 minutes but tastes like you've been simmering all afternoon.
  • The spinach hides in the sauce, turning what feels indulgent into something you can actually feel good about.
  • No heavy cream splitting or breaking—the cream cheese keeps everything silky and forgiving.
02 -
  • Keep the heat low when cream is involved—high heat scrambles it and leaves you with broken, greasy sauce that no amount of whisking can fix.
  • Reserve your pasta water before draining; that starchy liquid is more valuable than people realize for loosening and emulsifying the sauce.
  • Don't grate your cheese in advance or it'll clump together in the pan—keep it loose until the moment it goes in.
03 -
  • Taste the pasta water before you drain it—if it's bland, you haven't salted enough; if it's good, you'll use that flavor to calibrate your finished sauce.
  • Keep a small ladle or measuring cup right at the stove so you can add pasta water in controlled amounts instead of sloshing it in guessing.
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