This spinach artichoke pasta is creamy, comforting, and bursting with flavor. It tastes just like your favorite spinach artichoke dip but in pasta form!
With veggies, tender pasta, cream cheese, and Parmesan, it’s the definition of indulgence.
This is my go-to pasta recipe when I crave something cozy and satisfying.
Best of all, it comes together easily with minimal work. That’s my kind of meal.
Why You’ll Love This Spinach Artichoke Pasta
Quick Comfort Food: This recipe transforms the beloved flavors of a classic dip into a comforting pasta dish. One that’s ready in just about 30 minutes!
Family-Friendly: With its familiar flavors and creamy texture, it appeals to adults and children. That makes it a great option for family meals.
Perfect for Entertaining: The elegant presentation and rich flavors make this pasta ideal for dinner parties.
Versatile: This recipe allows for easy customization. You can switch out penne for any pasta shape you prefer or add proteins like chicken or shrimp.
Ingredients
- Fresh Baby Spinach: Tender and vibrant, this leafy green wilts beautifully into the pasta. It adds a pop of color and a mild flavor.
- Artichoke Hearts: They add a slightly tangy, woodsy taste to the dish. They also provide a delightful textural contrast.
- Penne Pasta: It’s perfect for scooping up every bit of the creamy sauce.
- Olive Oil: It adds a subtle fruitiness and helps you saute the ingredients to perfection.
- Garlic: Garlic infuses the dish with a pungent, aromatic flavor.
- Cream Cheese: It melts into the sauce to create a rich, creamy texture. It also adds a mild tanginess.
- Broth: You can use chicken or vegetable broth. Both will add depth and warmth to the sauce.
- Milk: I prefer whole milk, but you can use whatever you have. It softens and smooths the sauce’s texture.
- Parmesan: For a salty, nutty flavor to enhance the sauce’s savory depth.
- Dijon Mustard: Dijon adds a touch of tanginess and spice without being overpowering. It gives the pasta an understated complexity.
- Salt & Pepper: Season to taste.
How to Make Spinach Artichoke Pasta
Despite this pasta’s terrific flavor and appearance, it’s ridiculously simple to make.
1. Cook the pasta. Bring a large pot of salted water to a boil, and cook the pasta according to the package instructions. Cook until al dente, then drain and reserve 1/2 cup of the water.
2. Saute the garlic. Heat olive oil in a large skillet over medium heat. Then, add the garlic and saute for 1 to 2 minutes until fragrant.
3. Make the sauce. Add the cream cheese, broth, milk, Parmesan, and Dijon to the skillet. Whisk until the cream cheese melts and the sauce is smooth.
4. Add veggies and season. Stir in the spinach and artichokes. Cook for 2 to 3 minutes until the spinach wilts. Then, season the sauce with salt and pepper to taste. If it’s too thick, add a little of the reserved pasta water to thin it.
5. Finish the dish. Return the cooked pasta to the skillet and toss to evenly coat.
6. Serve. Serve the pasta hot, garnished with extra Parmesan, if desired. Enjoy!
Tips for the Best Spinach Artichoke Pasta
Incorporate these tips into the recipe to ensure it turns out perfectly:
- The shorter, the better. Short pasta shapes like rotini or shells work best, though, as they hold the sauce best.
- Ditch the liquid. The recipe already instructs you to do this, but it’s worth mentioning here. You don’t want excess liquid in the sauce. Drain them well and chop them roughly.
- Fresh is best. The recipe works best with fresh spinach. If all you have is frozen, be sure to thaw it first and squeeze out any excess moisture.
- Brighten the flavors. Add a dash of freshly squeezed lemon juice to the sauce to lighten it.
- Top it off. Besides garnishing it with extra cheese, this pasta will benefit from other toppings. Try toasted breadcrumbs or a dash of red pepper flakes.
- Make it vegan. Leave out the Dijon and swap the cream cheese for 2 tablespoons of cashew butter. Use nutritional yeast instead of Parmesan, a milk substitute, and stick to vegetable broth.
- Try new variations. Swap out the Parmesan for goat cheese or mozzarella. You can also add extra veggies, such as roasted red peppers or sun-dried tomatoes.
How to Store
Because of its sauce, spinach artichoke pasta does not freeze well. For that reason, you should try to make only as much as you can eat in a couple of sittings.
To Store: Store cooled pasta in an air-tight container in the fridge for 3 to 5 days.
To Reheat: Reheat leftovers in a saucepan over medium heat, adding a splash of milk or water if needed. You can also microwave individual servings at 50% power until warm.
More Family-Friendly Pasta Dinners
Rotel Pasta
Philly Cheesesteak Pasta
Tuscan Chicken Pasta
French Onion Pasta
Chicken Fajita Pasta
Spinach Artichoke Pasta
6
servings5
minutes15
minutes349
This cheesy spinach artichoke pasta turns your favorite dip into a feast! The tender pasta, healthy spinach, and creamy sauce are a work of art.
Ingredients
8 ounces penne pasta
2 tablespoons olive oil
4 cloves garlic, minced
8 ounces cream cheese, cut into pieces
1/2 cup chicken or vegetable broth
1/4 cup milk
1/4 cup grated Parmesan cheese (plus more for optional garnish)
1 teaspoon Dijon mustard
4 cups fresh baby spinach
1 (14-ounce) can artichoke hearts, drained and roughly chopped
salt and pepper to taste
Instructions
- Cook the pasta in a large pot of salted water according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for 1 to 2 minutes until fragrant.
- Add the cream cheese, broth, milk, Parmesan, and Dijon mustard to the skillet. Whisk until the cream cheese melts and the sauce is smooth.
- Stir in the spinach and artichokes. Cook for 2 to 3 minutes until the spinach wilts.
- Season the sauce with salt and pepper to taste. If the sauce is too thick, stir in some of the reserved pasta water.
- Add the cooked pasta to the skillet and toss until evenly coated in the creamy sauce.
- Serve hot, garnished with extra Parmesan cheese if desired. Enjoy!
can no longer save your recipes. going to delete your website. not going to write the recipes down.
Hi, Peggy!
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