This post is sponsored by Philadelphia® Cream Cheese. I’m pleased to partner with them to bring you this delicious recipe featuring their products. All opinions are mine alone.
Spring is in full swing and it’s the perfect time to hit the farmer’s market or local grocery store to add some seasonal produce to your recipes! This Spinach Artichoke Fettuccine Alfredo showcases two of my favorite in-season ingredients – spinach and artichokes.
When you think of the dynamic duo of spinach and artichoke, you think of spinach artichoke dip, right? Me too! In this Spinach Artichoke Fettuccine Alfredo, I turned a classic dip into a tasty and filling pasta dish. These two seasonal vegetables with the delicious and creamy texture of Philadelphia Cream Cheese make a perfect recipe for Springtime dinner.
Now let’s breakdown the superstar in this recipe – the alfredo sauce!
This alfredo sauce is so simple to make, and it only takes 10 minutes from start to finish, which is great for a quick dinner for the family on a busy night. The hero ingredient in this sauce is the Philadelphia Cream Cheese. It creates a rich and creamy texture that pairs perfectly with the fettuccine noodles. Philadelphia Cream Cheese is a baking essential in my kitchen. Bricks are always stocked in the refrigerator so I can whip up this alfredo sauce on pasta night or other sweet or savory dishes. My favorite part about using Philadelphia Cream Cheese in this recipe is you get all the comfort food vibes!
If you’re looking for a delicious Springtime meal or a way to give a classic pasta recipe a makeover, give this Spinach Artichoke Fettuccine Pasta a try.
I want to point out that either jarred artichokes or fresh artichokes can be used. Please see the notes section in the recipe instructions below for more information.
Also consider adding grilled chicken for a more protein-packed version of this recipe.
Let’s dive in!
- 2 tbsp olive oil
- 9 ounces fresh baby spinach
- 6 ounces artichoke hearts, quartered
- 12 ounces fettuccine pasta
- 4 quarts water (for cooking pasta)
- ½ cup butter, unsalted
- 5 ounces Philadelphia cream cheese
- 2 cups 1% milk
- 1 ½ tsp garlic powder
- 1 tsp basil, dried
- ¼ tsp pepper
- 1 1/3 cup grated parmesan cheese
- 3 tbsp all-purpose flour
- Shredded parmesan
- Fresh lemon
- In a medium (or large) pot, prepare the fettuccine according to the package instructions.
- While pasta is cooking; in a separate pan, add olive oil over low heat. Then add spinach and cook until wilted. Chop artichoke quarters in half, then cook on low heat with spinach for an additional 90 seconds.
- Once pasta is finished cooking and is strained, add to pan with spinach and artichokes. Toss with tongs until well combined.
- In a medium saucepan add butter, Philadelphia Cream Cheese and milk. Cook on medium heat and whisk until melted.
- Whisk in garlic powder, basil and pepper until smooth.
- Then whisk in grated parmesan cheese, then the all-purpose flour.
- Bring sauce to a simmer and continue to cook for 4 additional minutes or until sauce thickens.
- Pour sauce into pan with Spinach Artichoke Pasta and toss with tongs or stir in until well combined.
- *Optional: Top with shredded parmesan and/or fresh squeezed lemon juice.
- Serve warm & Enjoy!
1. Fresh artichokes can be used when available at your market/grocery store. They will be quartered and cooked a few extra minutes with the spinach and can be marinated in a seasoned olive oil prior to cooking if desired. For this recipe, I used jarred, marinated artichoke as they are more readily available in stores and both faster and easier to cook with.
2. Sauce: If needed to thicken the sauce, add in 1 additional tbsp of flour at a time to reach desired thickness.