If you enjoy spinach artichoke dip, you’ll love this spinach artichoke pasta. It’s creamy, cheesy, and filled with tender pasta, spinach, and artichoke hearts. It’s simple, quick, and perfect for a comforting meal any night of the week.
Why We Love This Spinach Artichoke Pasta Recipe
There’s so much to adore about this easy spinach artichoke pasta recipe. For starters, it delivers big flavor with minimal effort. It combines pantry-friendly ingredients—like canned artichokes, frozen spinach, and cream cheese—into something truly satisfying. It’s quick enough for busy evenings, but rich enough to feel like comfort food. Plus, it’s versatile. You can switch up the pasta shape, adjust the creaminess to your preference, or toss in a few extras like grilled chicken or mushrooms. This dish proves you don’t need complicated ingredients to make something genuinely delicious.
Ingredients about Spinach Artichoke Pasta
To make this pasta, you’ll need a short list of common kitchen staples that come together to form a velvety, cheesy, and flavor-packed meal. Here’s what goes into this creamy pasta:
- 16 ounces bite-size pasta (fusilli, bow tie, elbow, or penne)
- 2 tablespoons butter
- 2 garlic cloves, minced
- 5 ounces frozen chopped spinach, partially thawed (about half of a 10-ounce bag)
- 7 ounces canned artichoke hearts, drained and chopped (about half of a 14-ounce can)
- 8 ounces cream cheese, softened
- 8 ounces sour cream
- 1/2 cup grated Parmesan cheese (plus more for serving)
- 1/4 teaspoon kosher salt (adjust to taste)
- 1/2 cup reserved pasta water or chicken broth (as needed)
How to Make Spinach Artichoke Pasta Directions
You’re only a few simple steps away from enjoying a warm bowl of cheesy spinach artichoke pasta. The process is fast and easy, making it ideal for weeknights or impromptu dinners with friends.
Start by bringing a large pot of water to a rolling boil. Once it’s ready, add your pasta and cook it according to the package directions until it’s perfectly al dente. Don’t forget to stir occasionally so it cooks evenly and doesn’t stick together. Right before draining, scoop out about a cup of the starchy pasta water and set it aside. Then drain the pasta completely and let it rest while you prepare the sauce.
Now, grab a large saucepan and melt your butter over medium-low heat. Once the butter is melted, stir in your minced garlic, the partially thawed chopped spinach, and the drained artichoke hearts. Let everything cook down for around 5 minutes. The spinach will release moisture, and the garlic will start to smell amazing. You want everything tender but not mushy.
Next, it’s time to make the sauce creamy and decadent. Add the softened cream cheese and sour cream to the skillet with the vegetables. Stir gently and watch the mixture melt into a thick, creamy consistency. This takes just a few minutes. Once everything is smooth, sprinkle in the grated Parmesan cheese and season with a touch of kosher salt. Stir again to blend the flavors.
Now comes the final and most delicious step—combining the pasta with the sauce. Toss the cooked pasta right into the pan with the creamy spinach artichoke mixture. Stir everything until the pasta is well coated. If the sauce feels a bit too thick or sticky, splash in a bit of that reserved pasta water or chicken broth you saved earlier. This loosens the sauce and helps it cling beautifully to each noodle.
Once everything is warm and well mixed, it’s ready to serve. You can top each portion with a little extra Parmesan cheese for that irresistible finish.
How to Serve Spinach Artichoke Pasta
This dish is rich and satisfying on its own, but you can easily round it out into a full meal with a few complementary sides. A simple green salad with a lemony vinaigrette balances out the richness of the pasta. For something warm and comforting, garlic bread or homemade rolls are great choices.
You can also serve this pasta as a side dish alongside a main protein. Grilled chicken, baked tofu, or pan-seared salmon all pair wonderfully with the creamy sauce. And if you’re entertaining, consider garnishing the pasta with fresh herbs like parsley or chives to add color and a hint of brightness. Either way, this dish brings a touch of comfort to any table.
Expert Tips: Spinach Artichoke Pasta
- Use the Right Pasta Shape: Short pasta shapes like fusilli or bow ties work best here because they hold onto the creamy sauce.
- Reserve the Pasta Water: Don’t skip this step—pasta water contains starch that helps the sauce cling and keeps it from drying out.
- Taste Before Salting: Since Parmesan and cream cheese already add salt, be sure to taste the dish before adding more.
- Soften Cream Cheese Ahead: Let the cream cheese come to room temperature before adding—it melts more smoothly and blends better.
- Make It Your Own: Feel free to add extras like sun-dried tomatoes, olives, or grilled mushrooms for added flavor and texture.
How to Store Spinach Artichoke Pasta
If you find yourself with leftovers (which isn’t always guaranteed with a dish this tasty), you can store your spinach artichoke pasta easily. Let the pasta cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days.
When reheating, you may find that the sauce thickens a bit. Just add a splash of milk, water, or broth and warm it gently on the stove or in the microwave, stirring occasionally until it returns to its original creamy texture.
Variation of Spinach Artichoke Pasta
This pasta is incredibly flexible, which means you can tweak it based on what you have on hand or what flavors you’re craving. Here are a few fun variations you can try:
- Add Protein: Stir in cooked chicken breast, ground turkey, or sautéed shrimp for a protein boost.
- Go Meatless: Make it a fully vegetarian meal by sticking to veggies, or adding roasted red peppers or sautéed mushrooms.
- Swap the Cheese: Use shredded mozzarella or a sprinkle of feta for a twist on the cheesy base.
- Make it Spicy: Add red pepper flakes or a diced jalapeño to the garlic step for a bit of heat.
- Lighter Version: Substitute Greek yogurt for the sour cream and use reduced-fat cream cheese for a lighter spin.
FAQ about Spinach Artichoke Pasta
Can I use fresh spinach instead of frozen? Yes, fresh spinach works well. Just chop it and cook it down until wilted before adding the other ingredients.
Is this dish vegetarian? Yes, this pasta is vegetarian-friendly as long as you use vegetable broth instead of chicken broth.
Can I make it ahead of time? You can prep the sauce ahead and store it in the fridge. Reheat gently and toss with freshly cooked pasta when ready to serve.
How can I make the sauce thinner or thicker? Adjust the sauce consistency using reserved pasta water or broth. Add more to thin it out, or simmer longer to thicken.
What’s the best pasta shape for this recipe? Short shapes like penne, fusilli, or bow ties work best—they hold onto the creamy sauce beautifully.
Can I freeze spinach artichoke pasta? Freezing isn’t ideal due to the creamy sauce, which can separate when thawed. It’s best enjoyed fresh or from the fridge.
spinach artichoke pasta recipe
Equipment
- Large Pot
- Large Saucepan
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Ingredients
- 16 ounces bite-size pasta (fusilli, bow tie, elbow, or penne)
- 2 tablespoons butter
- 2 cloves garlic minced
- 5 ounces frozen chopped spinach partially thawed (about half of a 10-ounce bag)
- 7 ounces canned artichoke hearts drained and chopped (about half of a 14-ounce can)
- 8 ounces cream cheese softened
- 8 ounces sour cream
- 1/2 cup grated Parmesan cheese plus more for serving
- 1/4 teaspoon kosher salt adjust to taste
- 1/2 cup reserved pasta water or chicken broth as needed
Instructions
- Bring a large pot of water to a rolling boil. Cook the pasta according to the package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Melt butter in a large saucepan over medium-low heat. Stir in minced garlic, spinach, and artichoke hearts. Cook for about 5 minutes until tender.
- Add cream cheese and sour cream to the saucepan. Stir until melted and creamy.
- Stir in grated Parmesan cheese and season with kosher salt. Mix well.
- Toss the cooked pasta into the sauce until well coated. If the sauce is too thick, add reserved pasta water or chicken broth as needed.
- Serve hot, topped with additional Parmesan cheese if desired.