This Spinach Artichoke Fettuccine Alfredo is a combination of two of my favorite things - spinach and artichoke dip and ultra creamy Alfredo sauce, all on top of a bed of hot fettuccine noodles!
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Dinner
Cuisine: Italian
Servings: 8
Calories: 649kcal
Author: Shawn
Ingredients
1lb.fettuccine noodles, cooked according to package instructions
Cook fettuccine according to package instructions.
Meanwhile heat a large skillet with 1 tbsp olive oil over medium heat. Add all of the spinach and garlic and stir until spinach is wilted down. Remove spinach to a bowl/plate and keep warm.
Add the remaining 1 tbsp olive oil to the pan and heat over medium high heat. Toss in the drained artichoke hearts and let cook, shaking the pan often, until the artichoke hearts are lightly browned and heated through. Remove from skillet and keep warm with the spinach.
Return the skillet to the stove top and heat over medium heat. Add the butter and cream cheese and whisk until smooth. This will take a moment as the fats in the butter and cream cheese break down, just keep whisking. Slowly whisk in the heavy cream, then add in the parmesan, salt, pepper and red pepper flakes. Stir until smooth.
Add the spinach and artichokes to the sauce and stir to combine. Serve the sauce over hot noodles and top with diced tomato and extra parmesan cheese if desired. Enjoy!
Notes
To reheat leftover Alfredo sauce, place sauce back into a skillet over medium heat and add a few tablespoons of milk. Whisk until smooth and creamy and heated through.