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!
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