I made Spinach Artichoke Pasta that’s shockingly creamy and impossible to resist, so you better keep scrolling.

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I love Spinach Artichoke Pasta because it’s loud, cheesy comfort that doesn’t pretend to be healthy. But I’m obsessed with the way artichoke hearts pop against melted Parmesan cheese and creamy sauce.

I eat this on lazy weeknights, at parties, when I need to impress without fuss. It hits salty, tangy, garlicky if you want it.

No pretense. Just a bowl that keeps disappearing and a guilty little grin when someone asks for the recipe.

It’s messy, not precious. And yeah, it’s my go-to when I need a fast, impossible-to-resist Artichoke Pasta.

And I eat it straight from the pan.

Ingredients

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Pasta: Basically the comfy carb that soaks up all the creamy sauce.
Olive oil: Adds a light, fruity slick to keep things from sticking.
Butter: Gives richness and a little silky mouthfeel you’ll love.
Onion: Sweet base flavor, it softens and keeps the sauce bright.
Garlic: Sharp, garlicky punch that wakes the whole dish up.
Artichoke hearts: Tangy, a little meaty bite that’s honestly addictive.
Baby spinach: Mild green that wilts fast and feels kind of virtuous.
Cream cheese: Thickens and makes the sauce luxuriously smooth and tangy.
Heavy cream: Adds lush creaminess and keeps the sauce silky warm.
Broth: Basically thins the sauce slightly and adds subtle savory depth.
Parmesan: Nutty, salty umami that clings to every noodle.
Mozzarella: Melty, stringy comfort that makes each forkful gooey.
Lemon juice: Bright pop that cuts through all the richness.
Red pepper flakes: Optional heat that gives little spicy surprises.
Salt: Brings out all the flavors, don’t skip it.
Black pepper: Fresh bite and warmth when you finish the dish.
Parsley: Fresh green garnish that makes the plate look cared for.

Ingredient Quantities

12 ounces pasta (penne, rigatoni or fettuccine)

2 tablespoons olive oil

2 tablespoons butter

1 small yellow onion, finely chopped

3 cloves garlic, minced

1 14-ounce can artichoke hearts, drained and roughly chopped

5 to 6 ounces fresh baby spinach (about 5 packed cups)

4 ounces cream cheese, softened

1 cup heavy cream

1/2 cup low sodium chicken or vegetable broth

1 cup freshly grated Parmesan cheese, plus extra for serving

1 cup shredded mozzarella (or provolone)

1 tablespoon lemon juice

1/4 teaspoon crushed red pepper flakes, optional

Salt to taste (start with 1/2 teaspoon)

Freshly ground black pepper to taste

2 tablespoons chopped fresh parsley for garnish, optional

How to Make this

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1. Bring a large pot of salted water to a boil and cook 12 ounces pasta according to package directions until al dente, then drain reserving about 1 cup pasta water.

2. While pasta cooks, heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium heat until butter melts and starts to foam.

3. Add 1 small finely chopped yellow onion and cook, stirring, until translucent about 4 to 5 minutes; stir in 3 cloves minced garlic and cook another 30 seconds till fragrant.

4. Add the drained, roughly chopped 14 ounce can of artichoke hearts to the pan and cook 2 to 3 minutes to warm and get a little color.

5. Pile in 5 to 6 ounces fresh baby spinach and stir until wilted, it will look like a lot but it’s gonna shrink fast.

6. Lower heat to medium-low and add 4 ounces softened cream cheese, 1 cup heavy cream and 1/2 cup low sodium chicken or vegetable broth; whisk or stir until the cream cheese melts and the sauce becomes smooth.

7. Stir in 1 cup freshly grated Parmesan and 1 cup shredded mozzarella until gooey and combined; add 1 tablespoon lemon juice, 1/4 teaspoon crushed red pepper flakes if using, and start with 1/2 teaspoon salt plus freshly ground black pepper to taste.

8. Add the drained pasta to the sauce and toss to coat, adding reserved pasta water a little at a time if you need to loosen the sauce; cook together 1 to 2 minutes so pasta soaks up flavor.

9. Taste and adjust seasoning, more salt, pepper or lemon if needed. Serve hot with extra Parmesan on top and sprinkle 2 tablespoons chopped fresh parsley for color if you want.

Equipment Needed

1. Large pot for boiling the pasta
2. Colander to drain pasta (and save that pasta water)
3. Large skillet or sauté pan for the sauce
4. Wooden spoon or heatproof spatula for stirring
5. Chef’s knife for chopping onion, garlic and artichokes
6. Cutting board (use a separate one for veggies if you want)
7. Measuring cups and spoons for cream, broth and seasonings
8. Cheese grater for the Parmesan (or pre-grated will work too)

FAQ

Can I use frozen spinach instead of fresh?
Yes. Thaw and squeeze out as much water as you can before adding it. You might want to cook it a little longer so it blends into the sauce better, since frozen can be wetter and less bright than fresh.

What pasta works best?
Penne, rigatoni or fettuccine all work great. Short tubular pastas like penne hold the artichoke bits well. If you use long pasta, toss gently so the cheese sauce coats everything evenly.

Can I make this ahead or freeze it?
Make ahead is fine. Cool completely, cover and refrigerate for up to 2 days. Freezing is possible but the texture changes a bit because of the cream. Freeze for up to 2 months, thaw overnight in the fridge and reheat slowly with a splash of cream or broth.

How do I reheat leftovers without it getting grainy?
Reheat gently over low heat with a small splash of cream or broth, stirring often. High heat can make the dairy separate and get grainy, so go slow.

Can I make this vegetarian or vegan?
To keep it vegetarian use vegetable broth and make sure cheese is veggie friendly. For vegan, swap cream cheese and dairy for vegan versions, use plant based cream and vegan cheeses. The sauce will be a little different but still tasty.

My sauce is too thin or too thick. How do I fix it?
If too thin, simmer a bit longer to reduce, or stir in more Parmesan to thicken. If too thick, add small splashes of cream, broth or pasta cooking water until you get the texture you like.

Spinach And Artichoke Pasta Recipe Substitutions and Variations

Pasta (12 ounces): swap with gluten-free pasta for celiac or whole wheat pasta for more fiber, or use short, sturdy shapes like farfalle or orecchiette if you dont have penne or rigatoni.
Artichoke hearts (14-ounce can): use jarred marinated artichokes drained well for extra flavor, or frozen artichoke pieces (thaw and squeeze out water), or chop hearts from a fresh cooked artichoke if you want them really fresh.
Cream cheese (4 ounces): try ricotta for a lighter, slightly grainy texture, or plain Greek yogurt for tang and fewer calories, or mascarpone if you want it richer and silkier.
Heavy cream (1 cup): substitute half and half plus 2 tablespoons melted butter for similar richness, or use whole milk thickened with 1 tablespoon cornstarch (mix cornstarch into milk before heating), or for a dairy free option use canned coconut milk.

Pro Tips

1) Reserve more than you think of the pasta water, at least 1 cup. starchy hot water is magic for thinning the sauce without watering it down, add it slowly until the texture feels right.

2) Bring the cream cheese to room temp or microwave it for 10 seconds before adding. cold chunks will make the sauce grainy and take forever to melt.

3) Give the artichokes a little color. cook them a couple extra minutes in the hot pan so they get some browning, it adds a nutty depth you wont get otherwise.

4) Go easy with salt until you taste the finished dish. Parmesan and broth already have salt, so you might not need much. a squeeze of lemon or a bit of zest at the end brightens flavors more than extra salt.

Spinach And Artichoke Pasta Recipe

Recipe by Francis Mead

0.0 from 0 votes

I made Spinach Artichoke Pasta that’s shockingly creamy and impossible to resist, so you better keep scrolling.

Servings

servings

Calories

958

kcal

Equipment: 1. Large pot for boiling the pasta
2. Colander to drain pasta (and save that pasta water)
3. Large skillet or sauté pan for the sauce
4. Wooden spoon or heatproof spatula for stirring
5. Chef’s knife for chopping onion, garlic and artichokes
6. Cutting board (use a separate one for veggies if you want)
7. Measuring cups and spoons for cream, broth and seasonings
8. Cheese grater for the Parmesan (or pre-grated will work too)

Ingredients

12 ounces pasta (penne, rigatoni or fettuccine)
2 tablespoons olive oil
2 tablespoons butter
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 14-ounce can artichoke hearts, drained and roughly chopped
5 to 6 ounces fresh baby spinach (about 5 packed cups)
4 ounces cream cheese, softened
1 cup heavy cream
1/2 cup low sodium chicken or vegetable broth
1 cup freshly grated Parmesan cheese, plus extra for serving
1 cup shredded mozzarella (or provolone)
1 tablespoon lemon juice
1/4 teaspoon crushed red pepper flakes, optional
Salt to taste (start with 1/2 teaspoon)
Freshly ground black pepper to taste
2 tablespoons chopped fresh parsley for garnish, optional

Directions

Bring a large pot of salted water to a boil and cook 12 ounces pasta according to package directions until al dente, then drain reserving about 1 cup pasta water.
While pasta cooks, heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium heat until butter melts and starts to foam.
Add 1 small finely chopped yellow onion and cook, stirring, until translucent about 4 to 5 minutes; stir in 3 cloves minced garlic and cook another 30 seconds till fragrant.
Add the drained, roughly chopped 14 ounce can of artichoke hearts to the pan and cook 2 to 3 minutes to warm and get a little color.
Pile in 5 to 6 ounces fresh baby spinach and stir until wilted, it will look like a lot but it’s gonna shrink fast.
Lower heat to medium-low and add 4 ounces softened cream cheese, 1 cup heavy cream and 1/2 cup low sodium chicken or vegetable broth; whisk or stir until the cream cheese melts and the sauce becomes smooth.
Stir in 1 cup freshly grated Parmesan and 1 cup shredded mozzarella until gooey and combined; add 1 tablespoon lemon juice, 1/4 teaspoon crushed red pepper flakes if using, and start with 1/2 teaspoon salt plus freshly ground black pepper to taste.
Add the drained pasta to the sauce and toss to coat, adding reserved pasta water a little at a time if you need to loosen the sauce; cook together 1 to 2 minutes so pasta soaks up flavor.
Taste and adjust seasoning, more salt, pepper or lemon if needed. Serve hot with extra Parmesan on top and sprinkle 2 tablespoons chopped fresh parsley for color if you want.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.