I’m excited to share my Creamy Spinach Artichoke Pasta, a simple pantry-friendly recipe with a surprising twist I only reveal in the full post.

Jump to Recipe

I never thought a weeknight dinner could feel this mischievous, but my Creamy Spinach Artichoke Pasta does it every time. I wanted a Spinach Artichoke Sauce that actually sticks to the noodles, so I played with timing and texture until big, leafy spinach and tangy artichoke hearts melt into each bite.

It somehow tastes like your favorite dip but smarter, and even when I mess it up a little it still wins. If you like bold, slightly unexpected comfort food you’ll want to taste this, cuz it’s the kind of recipe that makes you rethink simple ingredients.

Ingredients

Print Recipe (No Advertisments)

Spinach give freshness, lots of fiber and iron, mild earthy taste, not sweet.
Artichokes add tangy, slightly nutty bite, decent fiber, low in calories.
Pasta brings carbs and comfort, base for the sauce, more energy.
Cream cheese makes it creamy and rich, adds fat and mild tang.
Parmesan gives salty umami, sharp flavor, adds protein and depth.
Olive oil boosts healthy fats, smooth mouthfeel, light fruity notes.
Garlic and lemon adds bright punch, garlic pungent, lemon gives subtle sour.
Mozzarella melts gooey, mild milky flavor, adds extra warmth and chew.

Ingredient Quantities

12 oz pasta (penne, rigatoni or fusilli)

2 tbsp olive oil

3 cloves garlic, minced

10 oz frozen chopped spinach, thawed and squeezed dry or 6 cups fresh baby spinach

14 oz can artichoke hearts, drained and roughly chopped

4 oz cream cheese, softened

3/4 cup heavy cream

3/4 cup grated parmesan cheese

1 cup shredded mozzarella cheese

1/2 cup low sodium chicken broth or reserved pasta water

1 tbsp lemon juice

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/4 tsp red pepper flakes (optional)

1 tbsp butter (optional)

2 tbsp chopped fresh parsley (optional)

How to Make this

Print Recipe (No Advertisments)

1. Bring a large pot of salted water to a boil, cook 12 oz pasta until just al dente, then scoop out and reserve 1/2 cup pasta water (or use 1/2 cup low sodium chicken broth), drain the rest and set pasta aside.

2. If using frozen spinach thaw it and squeeze out as much water as you can, for fresh baby spinach just give it a quick rinse and rough chop if leaves are large; drain and roughly chop the artichoke hearts and soften the 4 oz cream cheese so it blends easier.

3. Heat 2 tbsp olive oil in a large skillet over medium heat (add 1 tbsp butter here if you want extra richness), add 3 cloves minced garlic and cook until fragrant about 30 seconds to 1 minute but dont let it brown.

4. Add the spinach and chopped artichokes to the garlic, toss and cook until the spinach is wilted and excess moisture is mostly gone, about 2 to 3 minutes.

5. Turn the heat down to low and stir in the softened cream cheese, 3/4 cup heavy cream, and the reserved 1/2 cup pasta water or chicken broth; mix until the cream cheese melts and the mixture is smooth.

6. Stir in 3/4 cup grated parmesan, 1 cup shredded mozzarella and 1 tbsp lemon juice, keep stirring until cheeses melt and the sauce is creamy; if it seems too thick add a splash more pasta water.

7. Season with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1/4 tsp red pepper flakes if you like a little heat; taste and adjust seasoning.

8. Add the drained pasta to the skillet and toss well so every piece is coated, let it cook together over low heat 1 to 2 minutes so the flavors marry and the sauce clings to the pasta.

9. Remove from heat, stir in 2 tbsp chopped fresh parsley if using, serve hot with extra parmesan on top; this also reheats great so dont be shy about making extra.

Equipment Needed

1. Large pot, 6 to 8 quart, for boiling the pasta and saving pasta water
2. Colander or fine strainer to drain pasta and squeeze spinach
3. Large skillet or sauté pan, 10 to 12 inch, to make the sauce and toss pasta
4. Wooden spoon or silicone spatula for stirring and scraping the pan
5. Tongs or a pasta server to lift and mix the pasta in the sauce
6. Measuring cups and spoons for cream, cheese, broth and seasonings
7. Chef’s knife and cutting board to chop garlic, artichokes and parsley
8. Box grater or microplane for fresh Parmesan
9. Can opener for the artichoke hearts

FAQ

Q: Can I use frozen spinach instead of fresh? A: Yes, frozen is fine and honestly easier, just thaw it fully and squeeze out as much water as you can in a clean towel or between your hands, or the sauce will get watery. If it still seems soggy, give it a quick saute to evaporate extra liquid.

Q: My sauce is too thick or too thin, what do I do? A: Too thick, add a few tablespoons of reserved pasta water or chicken broth until it loosens. Too thin, simmer gently a few minutes to reduce, or stir in a little extra parmesan or shredded mozzarella to thicken. Add liquid slowly so you dont ruin the texture.

Q: Can I make this vegetarian or lighter? A: For vegetarian swap the chicken broth for vegetable broth or just use more pasta water. To make it lighter use half and half or whole milk instead of heavy cream, but expect a slightly thinner, less rich sauce. You can also cut the cream cheese in half and add more parmesan for flavor.

Q: How do I prevent grainy parmesan or lumpy cream cheese? A: Make sure cream cheese is soft or warm it in 10 second microwave bursts and whisk with the hot cream before adding to the pan. Take the sauce off the heat when you stir in grated parmesan, stirring until smooth so it doesnt get grainy.

Q: Can I add protein or bake this? A: Yes. Add cooked shredded chicken, sautéed shrimp, or crumbled sausage when you toss the pasta in the sauce. For a baked version, put everything in a casserole, top with extra mozzarella, and bake at 375F until bubbly and golden about 15-20 minutes.

Q: How do I store and reheat leftovers? A: Keep in an airtight container in the fridge for 3 to 4 days. Reheat gently on the stove with a splash of cream or broth to loosen the sauce, or microwave in short bursts stirring between. If freezing, freeze the sauce without pasta for up to 2 months, then thaw and toss with freshly cooked pasta.

Spinach Artichoke Pasta Recipe Substitutions and Variations

Pasta (12 oz)
- Gluten-free pasta (rice, corn or quinoa) — cooks the same but check package times, so it doesn’t get mushy.
- Whole wheat pasta — nuttier flavor and more fiber, might soak up a bit more sauce.
- Orzo or small shells — gives a different texture, cooks faster so watch it.
Cream cheese (4 oz)
- Mascarpone — same rich, creamy feel, swap 1:1.
- Ricotta (well drained) + a splash of cream or butter — lighter but still creamy.
- Full-fat Greek yogurt mixed with a little olive oil — tangier, use about the same amount but fold in gently.
Heavy cream (3/4 cup)
- Half-and-half + 2 tbsp butter — brings the fat back up and works well for sauce.
- Whole milk + 1 tbsp flour or cornstarch (whisked) — thicken on the stove, gentler calorie hit.
- Evaporated milk — creamier than milk but lighter than heavy cream, a direct swap.
Parmesan (3/4 cup)
- Pecorino Romano — saltier and sharper, use a little less.
- Asiago (aged) — similar texture and melt, slightly stronger.
- Nutritional yeast + a pinch of salt — vegan option, add more for cheesy punch.

Pro Tips

1) Salt the pasta water well, pasta actually soaks up the seasoning so dont be shy — it makes the whole dish taste better.
2) Reserve extra starchy pasta water, at least 3/4 cup; it is the easiest trick to loosen or tighten the sauce and help it cling to the pasta.
3) Get the spinach and artichokes bone dry, use a salad spinner then squeeze with a clean towel, if theres too much water the sauce will end up watery and bland.
4) Melt the cheeses on very low heat and stir constantly, high heat will make the sauce grainy or separate. If it starts to break, whisk in a splash of warm pasta water or a tiny knob of butter for a silky finish, and always use freshly grated Parmesan not the pregrated stuff.

Spinach Artichoke Pasta Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I’m excited to share my Creamy Spinach Artichoke Pasta, a simple pantry-friendly recipe with a surprising twist I only reveal in the full post.

Servings

servings

Calories

867

kcal

Equipment: 1. Large pot, 6 to 8 quart, for boiling the pasta and saving pasta water
2. Colander or fine strainer to drain pasta and squeeze spinach
3. Large skillet or sauté pan, 10 to 12 inch, to make the sauce and toss pasta
4. Wooden spoon or silicone spatula for stirring and scraping the pan
5. Tongs or a pasta server to lift and mix the pasta in the sauce
6. Measuring cups and spoons for cream, cheese, broth and seasonings
7. Chef’s knife and cutting board to chop garlic, artichokes and parsley
8. Box grater or microplane for fresh Parmesan
9. Can opener for the artichoke hearts

Ingredients

12 oz pasta (penne, rigatoni or fusilli)
2 tbsp olive oil
3 cloves garlic, minced
10 oz frozen chopped spinach, thawed and squeezed dry or 6 cups fresh baby spinach
14 oz can artichoke hearts, drained and roughly chopped
4 oz cream cheese, softened
3/4 cup heavy cream
3/4 cup grated parmesan cheese
1 cup shredded mozzarella cheese
1/2 cup low sodium chicken broth or reserved pasta water
1 tbsp lemon juice
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 tsp red pepper flakes (optional)
1 tbsp butter (optional)
2 tbsp chopped fresh parsley (optional)

Directions

Bring a large pot of salted water to a boil, cook 12 oz pasta until just al dente, then scoop out and reserve 1/2 cup pasta water (or use 1/2 cup low sodium chicken broth), drain the rest and set pasta aside.
If using frozen spinach thaw it and squeeze out as much water as you can, for fresh baby spinach just give it a quick rinse and rough chop if leaves are large; drain and roughly chop the artichoke hearts and soften the 4 oz cream cheese so it blends easier.
Heat 2 tbsp olive oil in a large skillet over medium heat (add 1 tbsp butter here if you want extra richness), add 3 cloves minced garlic and cook until fragrant about 30 seconds to 1 minute but dont let it brown.
Add the spinach and chopped artichokes to the garlic, toss and cook until the spinach is wilted and excess moisture is mostly gone, about 2 to 3 minutes.
Turn the heat down to low and stir in the softened cream cheese, 3/4 cup heavy cream, and the reserved 1/2 cup pasta water or chicken broth; mix until the cream cheese melts and the mixture is smooth.
Stir in 3/4 cup grated parmesan, 1 cup shredded mozzarella and 1 tbsp lemon juice, keep stirring until cheeses melt and the sauce is creamy; if it seems too thick add a splash more pasta water.
Season with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1/4 tsp red pepper flakes if you like a little heat; taste and adjust seasoning.
Add the drained pasta to the skillet and toss well so every piece is coated, let it cook together over low heat 1 to 2 minutes so the flavors marry and the sauce clings to the pasta.
Remove from heat, stir in 2 tbsp chopped fresh parsley if using, serve hot with extra parmesan on top; this also reheats great so dont be shy about making extra.

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.