How to Make the Best Spinach Artichoke Pasta at Home

If you’re craving comfort food with a gourmet twist, spinach artichoke pasta is about to become your new favorite dish. Creamy, savory, and bursting with flavor, this pasta combines everything you love about the classic dip with the heartiness of a satisfying meal. Ready to discover the perfect blend of indulgence and wholesome ingredients? Keep reading—you won’t want to miss this!

Ingredients

• 8 ounces pasta such as penne or rotini
• 1 tablespoon olive oil
• 3 garlic cloves minced
• 1 cup chopped yellow onion
• 4 cups fresh spinach
• 1 can artichoke hearts drained and chopped
• 4 ounces cream cheese softened
• 1 cup milk
• 1 cup shredded Parmesan cheese
• Salt to taste
• Black pepper to taste
• Red pepper flakes optional
• 1 tablespoon lemon juice

Equipment

• Large pot
• Large skillet or sauté pan
• Wooden spoon or silicone spatula
• Knife
• Cutting board
• Measuring cups and spoons
• Colander

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente following the package directions. Drain and set aside. If I know I will be reheating leftovers, I like to undercook the pasta by a minute to help it stay firm later.
2. Sauté aromatics: In a large skillet over medium heat, add the olive oil. Once hot, add the chopped onion and sauté for 3 to 4 minutes until soft and translucent. Stir often to avoid browning the onion too much.
3. Add garlic: Stir in the minced garlic and cook just until fragrant, about 30 seconds. Be careful not to let it burn, as that can add bitterness.
4. Wilt the spinach: Add the fresh spinach and cook until wilted, stirring frequently. This takes about 2 to 3 minutes. You can chop the spinach beforehand if you prefer smaller bits throughout the pasta.
5. Mix in artichokes: Add the chopped artichoke hearts to the skillet and stir to combine. Cook for 2 minutes to heat through and let their flavor meld into the mix.
6. Melt cheese: Reduce the heat to low and add the softened cream cheese. Stir continuously until melted and creamy. Take your time here—this step forms the base of your sauce.
7. Add the milk: Slowly pour in the milk, stirring as you go to ensure a smooth consistency. Your sauce should start to loosen up at this point.
8. Stir in the Parmesan: Sprinkle in the shredded Parmesan cheese and continue stirring until the cheese is completely melted and the sauce looks creamy and velvety.
9. Season: Taste the sauce and season with salt, black pepper, and red pepper flakes if you like a hint of heat. Add lemon juice at the end to brighten the flavors—it really lifts the whole dish.
10. Combine with pasta: Add the cooked pasta to the skillet and fold everything together until the pasta is coated with the sauce. I always give it one final taste test to adjust seasoning right before serving.
11. Serve: Serve immediately, garnished with extra Parmesan or a sprinkle of red pepper flakes if you like a kick. Enjoy your cozy, creamy creation.

Description

Imagine your favorite creamy spinach artichoke dip reimagined into a comforting bowl of pasta. This Spinach Artichoke Pasta brings together luxurious richness and garden-fresh flavor in every bite. The tender pasta is enveloped in a velvety sauce made with cream cheese and Parmesan, perfectly balanced by the earthiness of spinach and the tangy brightness of marinated artichokes.

Each forkful feels like cozying up under a warm blanket on a cool evening. The creaminess hugs each twist of pasta, while the veggies provide just the right amount of texture and contrast. It is soul-satisfying, flavor-packed, and ideal for both quick weeknight meals and indulgent family dinners. Serve it hot from the pan and watch it disappear.

Why You’ll Love This Recipe

This recipe combines the comfort of a classic pasta dish with the crowd-pleasing flavors of spinach artichoke dip. It comes together in under 30 minutes and uses simple ingredients easily found at your local grocery store. The creamy sauce clings beautifully to the pasta, ensuring every bite is delicious.

It is also incredibly flexible. You can use any shape of pasta, keep it vegetarian, or add chicken or shrimp for extra protein. It reheats well, making leftovers just as satisfying as the first serving. Whether you are feeding picky eaters or entertaining friends, this dish is a guaranteed hit.

Serving and Storage Tips

Store any leftover spinach artichoke pasta in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently on the stove over low heat or microwave it in a microwave-safe dish with a splash of milk to loosen the sauce.

This pasta can be made ahead for meal prep. Simply cook the dish, let it cool, and refrigerate. For longer storage, it can be frozen for up to 2 months. Thaw overnight in the fridge before reheating. For best results, undercook the pasta slightly before freezing to avoid overcooking when reheating.

Nutrition per serving

For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.

FAQ

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Spinach Artichoke Pasta

Imagine your favorite creamy spinach artichoke dip reimagined into a comforting bowl of pasta. Tender pasta is enveloped in a velvety sauce made with cream cheese and Parmesan, perfectly balanced by the earthiness of spinach and the tangy brightness of marinated artichokes. Cozy, flavor-packed, and perfect for quick weeknight meals or indulgent family dinners.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner

Cuisine American

Servings 4 servings

Calories 460 kcal

Ingredients

  

1x2x3x

• 8 ounces pasta such as penne or rotini
• 1 tablespoon olive oil
• 3 garlic cloves minced
• 1 cup chopped yellow onion
• 4 cups fresh spinach
• 1 can artichoke hearts drained and chopped
• 4 ounces cream cheese softened
• 1 cup milk
• 1 cup shredded Parmesan cheese
• Salt to taste
• Black pepper to taste
• Red pepper flakes optional
• 1 tablespoon lemon juice

Instructions

 

• Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
• In a large skillet over medium heat, add olive oil. Sauté the chopped onion for about 3 to 4 minutes until softened.
• Add minced garlic and cook for another 30 seconds until fragrant.
• Add the fresh spinach and cook until wilted, about 2 to 3 minutes.
• Stir in the chopped artichoke hearts and cook for 2 minutes to heat through.
• Lower the heat and add the softened cream cheese. Stir until melted and combined.
• Gradually pour in the milk, stirring constantly until a smooth sauce forms.
• Stir in the shredded Parmesan and mix until fully melted and creamy.
• Season the sauce with salt, black pepper, and red pepper flakes if using. Add the lemon juice for brightness.
• Add the cooked pasta to the skillet and toss to coat evenly in the sauce.
• Serve hot, garnished with extra Parmesan or red pepper flakes if desired.

Nutrition

Calories: 460kcalCarbohydrates: 52gProtein: 17gFat: 22gSodium: 720mgFiber: 5gSugar: 6g

Keyword Pasta, Comfort Food, Vegetarian, Easy Weeknight Meals, Spinach Artichoke

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