Spinach Artichoke Alfredo Pasta

If you’re craving a creamy, comforting pasta dish that feels like a warm hug in a bowl, then Spinach Artichoke Alfredo Pasta is your new go-to. This recipe combines the silky richness of classic Alfredo sauce with the fresh, vibrant flavors of spinach and artichoke hearts. It’s perfect for a cozy weeknight dinner or an impressive dish to serve when friends come over. Plus, it’s easy to make with simple ingredients you probably already have in your kitchen!

Why I Love This Recipe

What makes Spinach Artichoke Alfredo Pasta truly special is how it elevates a traditional Alfredo with garden-fresh spinach and tender artichokes. The combination adds a delightful texture and a subtle tang that balances the richness of the cream and Parmesan cheese. I love how this dish feels indulgent yet nourishing, and it comes together quickly, making it a winner on busy nights. It’s also easily adaptable for different tastes and dietary preferences, which is always a bonus. Whether you’re a pasta lover or just looking to sneak some extra greens into your meal, this recipe checks all the boxes.

Gather These Ingredients

• 8 ounces fettuccine pasta – the perfect type to soak up the creamy sauce
• 2 tablespoons olive oil – for sautéing and adding a subtle fruity flavor
• 3 cloves garlic, minced – because garlic is a must for depth and aroma
• 1 can (14 ounces) artichoke hearts, drained and chopped – tender and flavorful, the star alongside spinach
• 4 cups fresh spinach, chopped – adds freshness and vibrant color
• 1 cup heavy cream – creates that luscious, velvety sauce
• 1 cup grated Parmesan cheese – sharp and nutty, essential for Alfredo
• 1 teaspoon garlic powder – boosts the garlic flavor throughout
• Salt and pepper to taste – to season perfectly
• Fresh parsley for garnish – adds a pop of color and freshness

Gear Up: What to Grab

• Large pot – to boil the fettuccine pasta
• Large skillet or sauté pan – for cooking the garlic, spinach, and artichokes
• Wooden spoon or silicone spatula – to stir without scratching your cookware
• Colander – to drain the pasta
• Grater – if you prefer to grate fresh Parmesan cheese
• Measuring cups and spoons – to keep your ingredients precise

Spinach Artichoke Alfredo Pasta: How It’s Done

Step 1: Cook the pasta

Bring a large pot of salted water to a boil. Add the 8 ounces of fettuccine pasta and cook according to package instructions until al dente. Reserve about ½ cup of pasta water before draining, then set the pasta aside.

Step 2: Sauté the garlic and artichokes

While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Toss in the chopped artichoke hearts and cook for another 3-4 minutes, allowing them to warm through and develop a little golden color.

Step 3: Add the spinach

Add the 4 cups of chopped fresh spinach to the skillet. It may look like a lot at first, but spinach wilts down quickly. Stir continuously until the spinach is wilted and tender, about 2-3 minutes.

Step 4: Make the Alfredo sauce

Pour in 1 cup of heavy cream and stir to combine with the spinach and artichokes. Add 1 teaspoon of garlic powder, and season with salt and pepper to your liking. Allow the cream to gently simmer for 3-5 minutes, letting it thicken slightly.

Step 5: Stir in the cheese

Lower the heat and add 1 cup of grated Parmesan cheese to the skillet. Stir continuously until the cheese melts completely and the sauce is smooth. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up and make it extra creamy.

Step 6: Combine pasta and sauce

Add the drained fettuccine pasta to the skillet with the sauce. Toss everything together gently but thoroughly, ensuring every strand of pasta is coated with that luscious Spinach Artichoke Alfredo Pasta sauce.

Step 7: Garnish and serve

Finish by sprinkling fresh parsley over the top for a burst of color and a hint of herbal freshness. Serve immediately and enjoy!

Easy Ingredient Swaps

• Use penne or rigatoni instead of fettuccine for a change in pasta shape.
• Swap heavy cream with half-and-half for a lighter sauce, though it will be less rich.
• Replace fresh spinach with kale or Swiss chard for a heartier green.
• Use vegan Parmesan cheese and plant-based cream alternatives to make it dairy-free.
• For a touch of heat, add crushed red pepper flakes when sautéing garlic.

Testing Timeline

• Tested pasta doneness to ensure perfect al dente texture at 10 minutes.
• Adjusted cream simmer time to 4 minutes for ideal sauce thickness.
• Experimented with both canned and jarred artichokes; canned works best for flavor and texture.
• Found that stirring in reserved pasta water makes the sauce silkier and helps coat the pasta evenly.

Cooling, Storing & Rewarming

Allow any leftovers of Spinach Artichoke Alfredo Pasta to cool completely before storing in an airtight container. It will keep well in the refrigerator for up to 3 days. When you’re ready to eat it again, reheat gently on the stove over low heat, adding a splash of milk or cream to bring back the creamy texture. Alternatively, microwave in short intervals, stirring in between to ensure even warming.

Spinach Artichoke Alfredo Pasta FAQs

Can I make this recipe ahead of time?

Yes! You can prepare the sauce and cook the pasta in advance, then combine and reheat before serving. Just be sure to store them separately if possible to keep the pasta from soaking up too much sauce and becoming mushy.

Is it possible to freeze Spinach Artichoke Alfredo Pasta?

Freezing is not ideal for cream-based pasta dishes like this one, as the sauce can separate and become grainy upon thawing. It’s best enjoyed fresh or refrigerated and eaten within a few days.

Can I add protein to this dish?

Absolutely! Grilled chicken or sautéed shrimp make excellent additions. You might enjoy pairing it with a Baked Chicken Ziti Alfredo for more protein-packed comfort or try serving alongside a crusty bread like the Chicken Alfredo Bread Bowl for a heartier meal.

What type of artichokes work best?

Marinated or plain canned artichoke hearts are perfect for this recipe. They’re tender and flavorful without overpowering the dish. Be sure to drain them well to avoid excess moisture in the sauce.

Our Most-Loved Recipes

• Cheesy Spinach Artichoke Dip – a crowd-pleasing appetizer packed with cheesy goodness and spinach.
• Chicken Alfredo Bread Bowl – creamy Alfredo served in an edible bread bowl, perfect for dipping.
• Baked Chicken Ziti Alfredo – a baked pasta casserole that’s cheesy, creamy, and utterly satisfying.

The Last Word

Spinach Artichoke Alfredo Pasta is a deliciously creamy, flavorful dish that’s surprisingly simple to make. It’s perfect for those nights when you want something comforting but don’t want to spend hours in the kitchen. The blend of spinach and artichokes adds a fresh twist that elevates the traditional Alfredo sauce, making every bite a perfect balance of richness and brightness. Whether you’re making it for a family dinner or a casual get-together, this recipe is sure to become a favorite in your rotation. So grab your ingredients, cook up a batch, and enjoy a pasta dinner that’s both indulgent and packed with wholesome goodness!

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