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Loaded Spinach Spaghetti Alfredo

Add chopped cooked chicken, ham, broccoli, asparagus, peas to make it even better if desired!
Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American
Servings 4


  • 6 oz. thin spaghetti
  • 4 strips bacon
  • 6 cups baby spinach
  • 1-2 T bacon fat*
  • 1 tsp minced garlic
  • 1 cup light Alfredo sauce
  • 4 oz light whipped cream cheese
  • 2 oz Parmesan
  • Salt & pepper
  • Chopped green onion tops for garnish


  • Bring salted water to boil, add pasta, stir down into water. Cover and turn off burner. Pasta will cook while you prepare the rest.
  • Fry bacon until crisp. Drain on paper towels, reserving. 1-2 T of fat in skillet*.
  • Add spinach to skillet and saute until it wilts down. Add garlic and cook 1 minute. Season with salt and pepper.
  • Add cream cheese and Alfredo to spinach. Cook and stir until melted together. Add drained pasta. Turn out into a greased casserole and sprinkle with Parmesan. Cover and refrigerate until baking for up to 48 hours.
  • Bake at 350 until heated through and bubbling, 30-45 minutes. Baking time will depend on how cold dish is at the beginning.
  • Garnish with chopped green onion tops and crumbled bacon


*Melt butter in skillet and add olive oil if you don’t want to use bacon fat
Keyword chicken spaghetti, Loaded spaghetti, pasta casserole, Spaghetti, Spaghetti Pie, Spinach Spaghetti Alfredo