Dec 16, 2013

Spinach Fettuccine with Homemade Alfredo Sauce

Original recipe from : Chicken Alfredo.

I stopped by my local bulk barn and picked up Spinach Fettuccine, which I was excited to work with!


  • Spinach Fettuccine uncooked pasta
  • 8 oz of cream cheese (room temperature) [one package]
  • 6 tablespoons of butter
  • 1/2 cup of milk 
  • 1/2 teaspoon garlic powder
  • Salt and pepper to season
Note: If cream cheese is not at room temperature, cold cream cheese has a tendency to clump and not combine well with butter. 

Step-by-Step Instructions

1. Boil Pasta to desired tenderness, or a la dante. The magic boiling time I always use is 12 minutes, as I like my pasta to be soft. 

2. Drain and set aside. Run cool water through to prevent fettuccine from sticking to each other. 

3. Next in a sauce pan, put in 6 tablespoons of butter and 8 ounces (1 package) of cream cheese on medium heat:

I like to slice up the cream cheese so that there is more surface area and it melts more quickly. 

4. Add half a cup of milk gradually into mixture while stirring:

Mix until you get this texture:

5. Add garlic powder, season with a little bit of salt and pepper to taste:

6. Mix the sauce and Fettuccine together. Here I am serving it with Crispy Ginger-Lime Chicken

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