Spinach Artichoke Fettuccini Alfredo


  • 1 box (1 pound) fettuccine
  • 4 tablespoons butter
  • 1 tablespoon minced garlic
  • 3-1/2 tablespoons flour
  • 1 cup milk
  • 1 cup heavy cream
  • 1/2 cup vegetable broth
  • 2 tablespoons whipped cream cheese
  • 1 cup shredded Italian blend cheese 
  • 1 can (14 ounces) artichoke hearts, chopped
  • 1 bag (8 ounces) spinach, large stems removed
  • 1 tablespoon lemon juice
  • 1 tablespoon dried parsley
  • 1/4 teaspoon red pepper flakes
  • Salt and black pepper, to taste


  1. In a large pot of salted boiling water, cook fettuccine until al dente, then drain.
  2. Melt butter in a large skillet over medium heat.
  3. Add garlic and sauté until fragrant, about 30 seconds.
  4. Whisk in the flour and cook until the mixture is bubbling and golden, 1 minute more.
  5. Gradually pour in the milk, heavy cream and broth, whisking constantly.
  6. Bring mixture to a simmer, then stir in cream cheese and Italian cheese.
  7. Let simmer until the sauce thickens slightly, about 2 to 3 minutes.
  8. Fold in artichoke hearts and spinach and toss until the spinach is wilted.
  9. Add lemon juice, parsley, red pepper and season to taste with salt and pepper.
  10. Add cooked pasta and toss until fully combined. 
  11. Enjoy by itself or serve as a side.

The original recipe for this perfect pasta dish can be found here.

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