Stress eating, what? Who, me? Noooo, never. Okay, maybe. As the countdown to my move out of state begins and everything seems to be going haywire, I find myself needing a little comfort food. My usual go-to comfort food is pasta with butter, Parmesan, and salt and pepper, but today I decided to go a little further and make this super creamy Spinach Alfredo Pasta.
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What is in Alfredo Sauce?
So, to be honest, this is not really an alfredo sauce (I actually wanted to call it “faux”-fredo), but sometimes recipe names are a bit figurative. Real alfredo has like, a stick of butter, a pile of Parmesan, and sometimes (especially if you’re in America) a whoooole lot of heavy cream.
I swapped the heavy cream for whole milk, reduced the butter by a lot, and used a little cream cheese to help thicken and stabilize the sauce. So, it’s no longer technically an alfredo, but hey, it’s close enough for me to pretend and feel like I’m eating something super-indulgent.
Does it Reheat Well?
This Spinach Alfredo Pasta is definitely better when fresh, although I would NEVER turn down the leftovers, so if you’re cooking for one or two consider cutting the recipe in half. Luckily, this one is super easy to scale up or down. Just change the number of servings in the “servings” box on the recipe card below and the ingredients will auto-adjust.
Can I Use Frozen Spinach?
Yes, you can use frozen spinach if necessary, just keep in mind that the texture will not be as nice as the fresh spinach. To use frozen spinach, thaw it completely, then squeeze out as much extra moisture as possible (or else it may turn your sauce green). Add the squeezed frozen spinach at the same point the fresh spinach is added in the recipe below.
Spinach Alfredo Pasta
Servings 4Ingredients
- 12 oz. penne pasta ($0.74)
- 2 Tbsp butter ($0.27)
- 2 cloves garlic, minced ($0.16)
- 2 cups whole milk ($0.62)
- 6 oz. cream cheese ($1.50)
- 3/4 cup grated Parmesan ($1.23)
- 1/4 tsp salt ($0.02)
- Freshly cracked black pepper ($0.05)
- 4 cups baby spinach ($1.33)
Instructions
- Bring a large pot of water to a boil to cook the pasta. Once boiling, add the pasta and cook until al dente. Drain the pasta in a colander.
- While the pasta is cooking, prepare the sauce. Add the butter and minced garlic to a deep skillet or pot and sauté over medium heat for 1-2 minutes, or just until the garlic is soft and fragrant, but not brown.
- Turn the heat down to medium-low. Add the milk to the skillet along with the cream cheese (cut into chunks). Heat the milk and cream cheese while whisking, until the cream cheese has fully melted into the milk.
- Whisk in the grated Parmesan cheese and continue to whisk as the sauce comes up to a gentle simmer. When it reaches a simmer, the sauce will thicken. Turn the heat down to low to keep the sauce warm. Season the sauce with 1/4 tsp salt and a generous amount of freshly cracked pepper.
- Add the fresh spinach to the sauce and stir it in until it has wilted and become limp.
- Finally, add the cooked and drained pasta to the spinach alfredo sauce and stir to combine. Serve immediately.
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Nutrition
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How to Make Spinach Alfredo Pasta – Step by Step Photos
Start by cooking 12 oz. penne pasta according to the package directions (boil a large pot of water, add the pasta, and continue to boil until al dente). While the pasta is cooking, start the “alfredo” sauce. Mince two cloves of garlic and add them to a deep skillet or pot with 2 Tbsp butter. Sauté over medium heat for 1-2 minutes, or just until the garlic is soft and fragrant, but not brown.
Add 2 cups of whole milk to the skillet and turn the heat down to medium-low.
Also add 6 oz. cream cheese, cut into chunks. Heat and stir or whisk the milk and cheese until it is fully heated through and the cheese has melted into the milk. You’ll want to use a whisk once the cheese begins to melt.
Whisk 3/4 cup grated Parmesan into the milk sauce. Continue to whisk while the mixture heats, allowing it to come up to a gentle simmer. When it reaches a simmer, the sauce will thicken. Once the Parmesan has fully melted in and the sauce has thickened, turn the heat down to low to keep the sauce warm. Season the sauce with 1/4 tsp salt and a generous amount of freshly cracked pepper.
Now it’s time to add the spinach. I buy these huge bags of fresh spinach, which are the same amount as those large tubs you can buy, but it’s only $3.99 (the large tubs are usually more like $5.99). Anyway, add about 4 cups of spinach to the hot alfredo sauce…
And stir it in until it has wilted and limp. This should only take a few minutes.
Finally, add the cooked and drained penne pasta and stir until everything is combined and coated in the thick sauce.
And that’s it! Now you’re ready to get your pasta on.
Seriously though, this Spinach Alfredo Pasta is rich and creamy without being like, “OMG I just ate a brick.”
I’m all about that cracked pepper. 🤤
Love this dish!! Added chicken breast and don’t care if I cooked it best I ever had!!!
Omg delicious & easy!!! I’m not a cook, I’m a recent widow & my husband was the cook. This is the first recipe I tried & SO easy & delicious!!! Funny thing is I’ve been raving for 2 days how easy it is to make Alfredo sauce & I never knew & I’ll never by jar again & I just read the whole article I’m LMAO because it says this isn’t REAL Alfredo… it’s the best I EVER had!!!!
I’m not an avid cooker myself, I’m slowly learning as time goes on.
I’ve tried this recipe 3 times, I really like it. I used bowties instead of penne for my first 2 attempts. My first attempt wasn’t great, as I used too little milk for the sauce.
2nd attempt was aided by my close friend. It came out well, we both enjoyed it.
3rd attempt came out fantastic, used cheese tortellini for it instead, my mother also enjoyed it.
Thank you so much for this recipe, can’t wait to try out more recipes you have on here!
Most amazing spinach Alfredo recipe ever. I can’t get enough of it!
all of them
This is delicious. I actually used spaghetti (my kids favorite) and added chicken after the parmesan step to bulk it up, and heat the chicken through. I sprinkled some red pepper flakes in my bowl as well. It definitely met my alfredo craving, and the kids wolfed it down. I will keep this recipe in my back pocket for a quick weeknight meal.
Thanks!
This is my new go-to alfredo sauce! I loved this recipe! Was skeptical at first because I’ve never used cream cheese in an alfredo, but the texture, flavor, everything was perfect! Delicious!
Can I use pre cooked shrimp in this recipe
Sure, you could toss in some cooked shrimp at the end.
I’ve been doing a play on vegan alfredo sauces … many of them call for cauliflower. My recipe is pretty similar to yours (I definitely still use the dairy), but then I throw in a bag of cooked frozen cauliflower… Blend it together with a hand blender. It’s delicious.
Made this tonight and it was delicious!! I made slight adjustments with what I had on hand…exchanged 2 cups of whole milk for 1 cup 2% and 1/2 cup heavy whipping cream and used Neufchatel cheese rather than the cream cheese. Added chicken for final touch and me and my husband are happy to report it was delicious!! Another great recipe from Budget Bytes!!
My baby spinach clumped together, I would chop it up instead of tossing it in whole. Sauce was thick enough for me using neufchatel and almond milk. I topped with crushed red pepper.
Love it! I’m normally eh on cream cheese based Alfredo sauces but this hits the perfect balance where it doesn’t just taste like cream cheese! I halved the recipe and used 1% milk instead of whole milk, turned out beautifully. Only change I would make is adding more baby spinach because I love it in pasta. Thanks for another great recipe!
Oh, How you make your recipes so easy. This is my 2nd time using one of your recipes ad they’ve both been a hit. I added chicken and bacon to mine. I also replaced whole milk with evaporated milk because I didn’t have whole milk.
Can I sub cream cheese for Greek yogurt?
I haven’t tried that, but cream cheese and Greek yogurt are very different in both texture and flavor so it will definitely change the end result.
Very good recipe! First time I’ve ever tried making a recipe from this website. I used one more clove of garlic than recommended and it worked nicely.
Whipped cream can be substituted any time milk is called for…just makes it more decadent, thick and high calorie. As a added bonus….I would add a pound of shrimp!!!! Yum!!!