Ingredients
12 oz. fettuccine
3 tbsp. butter
2 garlic cloves, minced
3 tbsp. flour
1 3/4 c. milk (preferably whole)
1/2 c. chicken broth
2 tbsp. cream cheese, softened
1 c. shredded mozzarella
1 (14-oz.) can artichoke hearts, chopped
2 c. baby spinach
Juice of one lemon
Kosher salt
Freshly ground black pepper
2 tbsp. chopped parsley
Pinch of red pepper flakes
Preparation
Step 1In a large pot of salted boiling water, cook fettuccine according to package directions until al dente. Drain.Step 2Melt butter in a large skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Whisk in the flour and cook until the mixture is bubbling and golden, 1 minute more. Gradually pour in the milk and chicken broth, whisking constantly. Bring mixture to a simmer, then stir in cream cheese and mozzarella. Let simmer until the sauce thickens slightly, about 2 to 3 minutes.Step 3Fold in artichoke hearts and spinach and toss until the spinach is wilted. Add lemon juice and season to taste with salt and pepper. Add cooked pasta and toss until fully combined. Garnish with parsley and red pepper flakes. Serve immediately.
