Best 10 Spinach And Potatoes Alfredo Recipes

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Indulge in the culinary delight of a creamy and flavorful Spinach and Potatoes Alfredo, a captivating dish that combines the earthy notes of spinach, the comforting warmth of potatoes, and the lusciousness of Alfredo sauce. This enticing meal is not only a feast for the taste buds but also a visual spectacle, with its vibrant green spinach and golden-brown potatoes swimming in a sea of rich and velvety Alfredo sauce. Prepare to be swept away by the symphony of flavors and textures in this culinary masterpiece.

**Recipes Included:**

1. **Spinach and Potatoes Alfredo:** Dive into the classic combination of spinach, potatoes, and Alfredo sauce in this timeless recipe. Tender spinach and perfectly cooked potatoes are enveloped in a creamy Alfredo sauce, resulting in a dish that is both comforting and elegant.

2. **Chicken Spinach and Potatoes Alfredo:** Elevate your Alfredo experience with the addition of succulent chicken. Marinated in a blend of herbs and spices, the chicken adds an extra layer of flavor and protein to this already irresistible dish.

3. **Shrimp Spinach and Potatoes Alfredo:** Seafood lovers will delight in the Shrimp Spinach and Potatoes Alfredo. Plump shrimp are sautéed in garlic and white wine before being tossed with spinach, potatoes, and Alfredo sauce. The result is a delightful medley of flavors and textures that will tantalize your palate.

4. **Vegetable Spinach and Potatoes Alfredo:** For a vegetarian twist, try the Vegetable Spinach and Potatoes Alfredo. An assortment of colorful vegetables, such as broccoli, carrots, and zucchini, are sautéed and combined with spinach, potatoes, and Alfredo sauce. This vibrant dish is a healthy and flavorful option that is sure to please everyone at the table.

5. **Creamy Spinach and Potatoes Alfredo:** Indulge in the ultimate comfort food with Creamy Spinach and Potatoes Alfredo. A generous amount of heavy cream is added to the Alfredo sauce, resulting in a luscious and velvety texture that will melt in your mouth. This decadent dish is perfect for those who love their Alfredo sauce extra creamy.

With these five delectable variations, you'll have a recipe for every occasion. Whether you're craving a classic Alfredo dish or looking for something a little different, you're sure to find the perfect recipe in this collection. So gather your ingredients, fire up the stove, and get ready to embark on a culinary journey that will leave you craving more.

Let's cook with our recipes!

SPINACH ALFREDO PASTA



Spinach Alfredo Pasta image

Creamy and rich, yet never heavy, this Spinach Alfredo Pasta is an easy and satisfying comfort food.

Provided by Beth - Budget Bytes

Time 25m

Number Of Ingredients 9

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)

Steps:

  • 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.

Nutrition Facts : ServingSize 1 Serving, Calories 676 kcal, Carbohydrate 75 g, Protein 24 g, Fat 31 g, Fiber 3 g, Sodium 727 mg

SPINACH ALFREDO PASTA BAKE



Spinach Alfredo Pasta Bake image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h20m

Yield 8 servings

Number Of Ingredients 15

1 pound short pasta, such as penne or gemelli
1 cup ricotta cheese
2 tablespoons chopped fresh parsley
Zest of 1 lemon
7 tablespoons butter
One 10-ounce container mushrooms, sliced
Kosher salt and freshly ground black pepper
One 8-ounce bag fresh spinach
2 cloves garlic, minced
1 cup dry white wine or low-sodium vegetable broth
1 cup half-and-half
1/2 cup heavy cream
Low-sodium vegetable broth, as needed, for thinning
1 cup grated Parmesan
3/4 cup panko breadcrumbs

Steps:

  • Bring a large pot of water to a boil. Cook the pasta in the boiling water, draining it about 2 minutes before the time on the package. It should still be a bit firm. Rinse it in cold water to stop the cooking process and set aside.
  • Mix the ricotta with the parsley and lemon zest in a small bowl and set aside.
  • Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter.
  • In a large deep skillet over medium-high heat, melt 2 tablespoons of butter. Add the mushrooms and season with salt and pepper. Cook until the mushrooms have given up their liquid, 5 to 6 minutes. Add the spinach and garlic and cook, stirring frequently, until the spinach has wilted. Remove the vegetables and set aside, leaving any liquid in the skillet.
  • Add 2 tablespoons of butter to the skillet. Pour in the wine and let it bubble up and reduce for 1 1/2 to 2 minutes. Add the half-and-half and cream, season with salt and pepper and cook, whisking, until it's all combined. If it gets too thick as it cooks, you can thin it with a little vegetable broth. When the sauce looks good, remove it from the heat and stir in 3/4 cup of the Parmesan.
  • Melt the remaining 2 tablespoons butter in a small pan. Remove from the heat and stir in the breadcrumbs and remaining 1/4 cup Parmesan.
  • In the buttered baking dish, stir together the pasta, vegetables and sauce. (Add a splash of broth if needed). Add spoonfuls of the ricotta mixture, pushing them a bit into the pasta. Sprinkle the breadcrumb mixture over the top of the pasta. Cover and bake for 20 minutes. Uncover and cook until the top is brown and the mixture is bubbling, about 20 minutes more.

BOW-TIE SKILLET ALFREDO



Bow-Tie Skillet Alfredo image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

12 ounces bow-tie pasta (farfalle)
2 boneless, skinless chicken breasts
Salt and freshly ground black pepper
1 tablespoon butter
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup low-sodium chicken broth, plus more if needed for thinning
1/2 cup half-and-half
1/4 cup heavy cream
1 cup good-quality grated Parmesan
1 cup halved grape tomatoes
4 ounces baby spinach
2 tablespoons fresh parsley, minced

Steps:

  • Bring a large pot of water to a boil. Cook the pasta according to the package directions. Drain and set aside.
  • Slice the chicken into thin strips and season with salt and pepper. Heat the butter and oil in a large skillet over medium-high heat. Add the chicken strips and cook until deep golden brown on both sides and done in the middle. Remove the chicken from the skillet and add the minced garlic. Cook the garlic for 1 minute, then pour in the broth. Let it bubble up and reduce for 1 1/2 to 2 minutes.
  • Next, add the half-and-half, cream and some salt and pepper. Add the Parmesan, whisking constantly until it's all combined. Allow the liquid to heat up and thicken for a few minutes. If it gets too thick, you may thin it with a little chicken broth.
  • When the sauce looks good, remove it from the heat. Return the cooked chicken to the skillet along with the grape tomatoes, spinach and pasta. Toss, taste, adjust the seasoning, top with minced parsley and serve immediately in the skillet!

SPINACH AND POTATOES ALFREDO



Spinach and Potatoes Alfredo image

Three ingredients and 20 minutes are all you need to add this creamy veggie dish to tonight's menu.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 6

Number Of Ingredients 4

6 small unpeeled red potatoes, sliced
2 cups lightly packed spinach leaves
1/2 cup refrigerated Alfredo sauce
Coarsely ground pepper

Steps:

  • Place potatoes in 2-quart saucepan. Add just enough water to cover potatoes. Heat to boiling; reduce heat to medium. Cover and cook 6 to 8 minutes or until potatoes are tender; drain.
  • Stir in spinach and Alfredo sauce. Cook, stirring frequently, until mixture is hot and spinach is wilted. Sprinkle with pepper.

Nutrition Facts : Calories 155, Carbohydrate 23 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 360 mg

ROASTED POTATOES AND SPINACH



Roasted Potatoes and Spinach image

Crispy potatoes meet garlicky spinach for the perfect side dish.

Provided by Food Network

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 6

1 pound small red-skinned potatoes, quartered
4 tablespoons unsalted butter, melted
1 tablespoon grainy mustard
Kosher salt and freshly ground black pepper
One 5-ounce container baby spinach
2 cloves garlic, finely chopped

Steps:

  • Preheat the oven to 400 degrees F.
  • Toss the potatoes with the butter and mustard on a baking sheet until coated; season with salt and pepper. Roast, stirring once halfway through, until the potatoes are browned and tender, about 25 minutes. Stir in the spinach and garlic and continue to roast until the spinach is wilted, 1 to 2 minutes more. Adjust the seasoning with additional salt and pepper.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

SPINACH ALFREDO SAUCE (BETTER THAN OLIVE GARDEN®)



Spinach Alfredo Sauce (Better than Olive Garden®) image

Better than Olive Garden®! Top with grilled chicken on fettuccine pasta for a complete meal or use as a dip for bread sticks. Delicious rich and creamy spinach Alfredo everyone will love. When I make this dish, everyone raves over it! Add more spinach if you're a spinach lover or leave it out if you're not a fan. I like adding lots of garlic! For a thicker sauce, add more cream cheese.

Provided by nbrock_85

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy     Alfredo Pasta Sauce Recipes

Time 25m

Yield 5

Number Of Ingredients 7

½ cup butter
¾ cup thawed frozen chopped spinach
1 pint heavy whipping cream
3 tablespoons cream cheese
1 cup grated Parmesan cheese
1 teaspoon garlic powder
1 pinch salt and ground black pepper to taste

Steps:

  • Heat butter in a saucepan over low heat; cook spinach in the melted butter until warmed, about 1 minute. Add cream and cream cheese to spinach mixture; cook and stir until cream cheese is melted, about 5 minutes.
  • Fold Parmesan cheese and garlic powder into spinach mixture; season with salt and pepper. Simmer until sauce is thickened and smooth, about 10 more minutes.

Nutrition Facts : Calories 599.2 calories, Carbohydrate 4.9 g, Cholesterol 202.9 mg, Fat 61.4 g, Fiber 0.7 g, Protein 9.9 g, SaturatedFat 38.3 g, Sodium 454.8 mg, Sugar 0.6 g

HEARTY ALFREDO POTATOES



Hearty Alfredo Potatoes image

With turkey and broccoli, this special scalloped potato dish is a meal in itself. Using a jar of Alfredo sauce makes the preparation time minimal. -Lissa Hutson, Phelan, California

Provided by Taste of Home

Categories     Side Dishes

Time 1h35m

Yield 8 servings.

Number Of Ingredients 9

1 jar (16 ounces) Alfredo sauce
1 cup whole milk
1 teaspoon garlic powder
3 pounds potatoes, peeled and thinly sliced
5 tablespoons grated Parmesan cheese, divided
Salt and pepper to taste
2 to 3 cups cubed cooked turkey
3 cups frozen chopped broccoli, thawed
2 cups shredded Swiss cheese, divided

Steps:

  • In a large bowl, combine the Alfredo sauce, milk and garlic powder. Pour a fourth of the mixture into a greased 13x9-in. baking dish. Layer with a fourth of the potatoes; sprinkle with 1 tablespoon Parmesan cheese, salt and pepper., In a large bowl, combine the turkey, broccoli and 1-1/2 cups Swiss cheese; spoon a third over potatoes. Repeat layers twice. Top with remaining potatoes. Sprinkle with remaining Swiss and Parmesan cheeses. Spread with remaining Alfredo sauce mixture., Cover and bake at 400° for 45 minutes. Reduce heat to 350°. Bake, uncovered, 30 minutes longer or until potatoes are tender. Let stand for 15 minutes before serving.

Nutrition Facts : Calories 420 calories, Fat 17g fat (11g saturated fat), Cholesterol 74mg cholesterol, Sodium 412mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 4g fiber), Protein 28g protein.

POTATO GNOCCHI AND SPINACH ALFREDO WITH SUNDRIED TOMATO DRIZZLE



Potato Gnocchi and Spinach Alfredo With Sundried Tomato Drizzle image

Ready, Set, Cook! Special Edition Contest Entry: Simply easy recipe- potato gnocchi can be made ahead and frozen until ready to cook and serve.

Provided by contrary mary mary

Categories     One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12

1/2 cup sun-dried tomato, drained and chopped fine
1/3 cup prepared basil pesto
2 cups Simply Potatoes Traditional Mashed Potatoes
2 1/2 cups all-purpose flour
1/4 teaspoon salt
1 egg yolk
1 large pot boiling water
1 lb fresh spinach, washed, stems removed
2 tablespoons olive oil
salt
1 (15 ounce) jar prepared alfredo sauce
1/2 cup grated parmesan cheese

Steps:

  • Combine sundried tomato and pesto in small bowl. Refrigerate until later.
  • In large mixing bowl combine potatoes, flour, salt and egg. Mix until combined. Knead until mixture comes together into dough. Divide into 4 parts. Roll each part into log 1/2 inch wide. Cut into bite-size portions. Make an thumbprint in each portion. Cook in batches in boiling water until each dumpling floats to top. Remove with slotted spoon.
  • In large skillet over medium high heat, saute spinach in olive oil until wilted. Season to taste with salt. Stir in alfredo sauce and heat until hot. Remove from heat and stir in parmesan cheese.
  • To serve, spoon over potato gnocchi. Drizzle with pesto.

Nutrition Facts : Calories 311.8, Fat 8.7, SaturatedFat 2.5, Cholesterol 35, Sodium 383.8, Carbohydrate 47.3, Fiber 5.1, Sugar 2.3, Protein 12.7

SPINACH POTATOES



Spinach Potatoes image

This is a rich and cheesy potato dish filled with spinach and Italian bacon.

Provided by ERINSANDERS

Categories     Side Dish     Potato Side Dish Recipes

Time 2h15m

Yield 12

Number Of Ingredients 8

2 tablespoons butter
1 large onion, chopped
2 (3 ounce) packages pancetta bacon, finely chopped
5 large potatoes, peeled and thinly sliced
salt and pepper to taste
1 (10 ounce) package frozen chopped spinach, thawed and drained
4 cups shredded Mexican cheese blend
1 pint heavy cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  • Melt the butter in a skillet over medium heat, and saute the onion and pancetta until onion is tender and pancetta is cooked through.
  • Alternately layer the potato slices, salt and pepper, pancetta and onion mixture, spinach, and cheese in the prepared baking dish. Pour the heavy cream over all.
  • Cover, and bake 1 hour in the preheated oven. Uncover, and continue baking 30 minutes, until bubbly and lightly browned.

Nutrition Facts : Calories 521.5 calories, Carbohydrate 31.7 g, Cholesterol 112.2 mg, Fat 37.6 g, Fiber 4.3 g, Protein 16.6 g, SaturatedFat 22.6 g, Sodium 712.8 mg, Sugar 1.9 g

FRESH SPINACH AND FETTUCCINE ALFREDO



Fresh Spinach and Fettuccine Alfredo image

Chicken Helper® makes this alfredo a great weeknight meal!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 5

Number Of Ingredients 8

1 tablespoon butter or margarine
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
2 cups milk
1/2 cup hot water
1 can (4 oz) mushroom pieces and stems, drained
1 box Chicken Helper™ fettuccine Alfredo
3 cups washed fresh spinach leaves, torn into pieces
1/4 cup grated Parmesan cheese

Steps:

  • In 10-inch skillet, melt butter over medium-high heat. Cook chicken in butter about 3 minutes, stirring occasionally, until outside turns white.
  • Stir in milk, hot water, mushrooms and sauce mix (from Chicken Helper box). Heat to boiling, stirring occasionally. Stir in uncooked pasta (from Chicken Helper box). Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until pasta is tender.
  • Stir in spinach. Cook over medium-high heat about 2 minutes, stirring frequently, until hot. Remove from heat; uncover and let stand 5 minutes (sauce will thicken as it stands). Sprinkle with cheese.

Nutrition Facts : Calories 350, Carbohydrate 34 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 2 g, Protein 31 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 7 g, TransFat 0 g

Tips:

  • For a creamy and flavorful Alfredo sauce, use a high-quality Parmesan cheese. Freshly grated Parmesan cheese is best, but you can also use pre-packaged shredded Parmesan cheese if necessary.
  • If you don't have heavy cream on hand, you can substitute milk or half-and-half. However, the sauce will be thinner and less creamy.
  • To make the Alfredo sauce even more flavorful, add a pinch of garlic powder, onion powder, and black pepper. You can also add a splash of white wine or lemon juice.
  • If you're using frozen spinach, be sure to thaw it and squeeze out any excess water before adding it to the sauce. This will help prevent the sauce from becoming too watery.
  • If you don't have any potatoes on hand, you can substitute another vegetable, such as broccoli, cauliflower, or zucchini.
  • Serve the Spinach and Potatoes Alfredo immediately, while it's hot and creamy. You can garnish the dish with additional Parmesan cheese, chopped parsley, or red pepper flakes.

Conclusion:

Spinach and Potatoes Alfredo is a delicious and easy-to-make pasta dish that's perfect for a quick weeknight meal. The creamy Alfredo sauce is made with Parmesan cheese, heavy cream, and spices, and the spinach and potatoes add a healthy dose of vegetables. This dish is sure to be a hit with the whole family.

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