Spinach Artichoke Pasta is a creamy, comforting dish inspired by the ever-popular spinach artichoke dip—reimagined as a satisfying pasta meal. It brings together tender pasta, earthy spinach, tangy artichokes, and a rich, velvety sauce that coats every bite beautifully. The flavors are familiar and indulgent, yet balanced enough to feel elegant and wholesome.
This dish is perfect for busy weeknights when you want something cozy but impressive, as well as for casual entertaining. It’s a wonderful example of how simple ingredients can come together to create something truly crave-worthy. Whether you’re a pasta lover, a fan of creamy sauces, or someone looking for a vegetarian comfort dish, Spinach Artichoke Pasta is bound to become a favorite.
Why I Love This Recipe
I love this recipe because it delivers restaurant-style comfort with minimal effort. The creaminess feels indulgent, but the spinach and artichokes add freshness and texture that keep it from being heavy. It’s also incredibly flexible—you can make it vegetarian, add protein, or adjust the richness to suit your taste. Every time I make it, it disappears fast, which is always a good sign.
Why This Is a Must-Try Dish
- Inspired by the classic spinach artichoke dip
- Creamy, comforting, and deeply flavorful
- Easy enough for weeknights, impressive enough for guests
- Customizable with proteins and pasta shapes
- A crowd-pleasing vegetarian main dish
Time, Servings & Nutrition
- Preparation Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
Approximate Calories:
- 430–480 kcal per serving
Course: Main Course
Cuisine: Italian-American
Ingredients
- 300 g (10–12 oz) pasta (penne, rigatoni, or fettuccine)
- 2 tablespoons olive oil or butter
- 3 cloves garlic, minced
- 1 cup artichoke hearts (canned or jarred), drained and chopped
- 3 cups fresh spinach, roughly chopped
- 1 cup heavy cream (or half-and-half)
- ½ cup cream cheese, softened
- ½ cup grated Parmesan cheese
- ¼ teaspoon red chili flakes (optional)
- Salt and freshly ground black pepper, to taste
- ¼ cup reserved pasta water (as needed)
Cooking Directions
- Cook pasta according to package instructions.
- Sauté garlic in olive oil or butter.
- Add artichokes and spinach and cook until wilted.
- Stir in cream, cream cheese, and seasonings.
- Toss pasta with sauce and Parmesan until coated.
Step-by-Step Preparation Method
- Cook the Pasta:
Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ¼ cup pasta water, then drain. - Sauté Aromatics:
Heat olive oil or butter in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. - Add Artichokes & Spinach:
Stir in chopped artichokes and cook for 2 minutes. Add spinach and cook until just wilted. - Make the Creamy Sauce:
Lower heat and add heavy cream and cream cheese. Stir until smooth and creamy. - Season the Sauce:
Add salt, pepper, and chili flakes. Stir in Parmesan cheese until melted. - Combine with Pasta:
Add cooked pasta to the skillet. Toss to coat, adding reserved pasta water if needed. - Finish & Serve:
Remove from heat and serve warm with extra Parmesan.
How to Serve This Recipe
- Serve hot with garlic bread or crusty bread
- Pair with a fresh green salad
- Garnish with extra Parmesan or fresh herbs
- Enjoy as a vegetarian main or hearty side dish
Recipe Tips
- Use al dente pasta so it holds the creamy sauce well
- Don’t overcook spinach—it wilts quickly
- Reserve pasta water to adjust sauce consistency
- Freshly grated Parmesan melts best
Variations (Detailed)
- Chicken Spinach Artichoke Pasta:
Add grilled or pan-seared chicken slices for extra protein. - Shrimp Version:
Sauté shrimp separately and stir in at the end. - Vegan Spinach Artichoke Pasta:
Use plant-based cream, vegan cream cheese, and nutritional yeast. - Extra Cheesy Bake:
Transfer to a baking dish, top with mozzarella, and bake until bubbly. - Whole Wheat or Gluten-Free Pasta:
Swap pasta to suit dietary needs.
Freezing & Storage
- Refrigeration:
Store leftovers in an airtight container for 3–4 days. - Freezing:
Freeze for up to 2 months (sauce may slightly separate). - Reheating:
Reheat gently on stovetop with a splash of milk or cream.
Special Equipment Needed
- Large pot for boiling pasta
- Large skillet or sauté pan
- Wooden spoon or spatula
- Colander
- Measuring cups
Conclusion
Spinach Artichoke Pasta is the perfect blend of creamy comfort and bold flavor. Inspired by a beloved appetizer, this dish transforms simple ingredients into a rich, satisfying meal that feels both indulgent and approachable. Whether you’re cooking for family, friends, or yourself, this pasta delivers warmth, versatility, and irresistible flavor in every bite. Once you try it, it’s sure to earn a permanent place in your recipe rotation.
Spinach Artichoke Pasta
Spinach Artichoke Pasta is a creamy, comforting dish inspired by the ever-popular spinach artichoke dip—reimagined as a satisfying pasta meal. It brings together tender pasta, earthy spinach, tangy artichokes, and a rich, velvety sauce that coats every bite beautifully.
Ingredients
Instructions
-
Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ¼ cup pasta water, then drain.
-
Sauté Aromatics: Heat olive oil or butter in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
-
Add Artichokes & Spinach: Stir in chopped artichokes and cook for 2 minutes. Add spinach and cook until just wilted.
-
Make the Creamy Sauce: Lower heat and add heavy cream and cream cheese. Stir until smooth and creamy.
-
Season the Sauce: Add salt, pepper, and chili flakes. Stir in Parmesan cheese until melted.
-
Combine with Pasta: Add cooked pasta to the skillet. Toss to coat, adding reserved pasta water if needed.
-
Finish & Serve: Remove from heat and serve warm with extra Parmesan.
