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Spinach Artichoke Alfredo Pasta

This Spinach Artichoke Alfredo Pasta is creamy, comforting, and packed with fresh greens. Perfect for a cozy dinner that’s both indulgent and nourishing!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

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
  • 14 ounces artichoke hearts canned, drained and chopped, tender and flavorful
  • 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

Instructions

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

Equipment

  • Large Pot
  • Large skillet or sauté pan
  • Wooden Spoon or Silicone Spatula
  • Colander
  • Grater
  • Measuring cups and spoons

Notes

  • Reserve some pasta water to adjust the sauce consistency for a silkier texture.
  • Try swapping fresh spinach with kale or Swiss chard for a different green twist.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently with a splash of cream or milk.