Spinach Artichoke Pasta
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This creamy Spinach Artichoke Pasta is what dreams are made of! This one pot recipe is so easy, and takes only 20 minutes to make. It’s the perfect weeknight dinner that you’ll want to make over and over again.
You know what’s even better than spinach artichoke dip? Spinach artichoke pasta! It really easy. It’s a cross between mac and cheese and spinach artichoke dip. Combine the two together, and you’ve got a delicious, super cheesy, comforting weeknight dinner!
This mac and cheese comes complete with three types of cheeses, fresh spinach and lots of artichokes. It’s super creamy, with sharp flavors, but best of all it’s quick and simple. A perfect weeknight meal that’s not only impressive but it can be ready in 20 minutes!
Spinach Artichoke Pasta Ingredients
There are only a few ingredients needed in this recipe. The obvious ones, spinach, artichokes and pasta. I love to use penne for this recipe, but rotini or mini shells would work great as well.
I used three different kinds of cheeses; cream cheese, mozzarella cheese and Parmesan cheese for more sharpness. I also add some milk to make it nice and creamy and then I season this with lots of garlic powder, and a bit of salt and pepper.
How to Make Spinach Artichoke Pasta
This dish is super quick to make, so I start by cooking the pasta first. As the pasta cooks you can make the sauce since it only takes a few minutes.
While I used fresh spinach, you can use frozen spinach as well. Cook the spinach until it softens a bit then add the artichokes.
Stir in the cream cheese, add the spices, then the milk, mozzarella cheese and bring to a boil. Turn down the heat, stir in the pasta and watch that cheese stretch. It’s a beautiful sight.
Top with plenty of Parmesan cheese and serve.
Looking for More Pasta Recipes? Try These:
- Cajun Chicken Pasta
- Chicken Pesto Caprese Pasta
- Italian Pasta Salad
- Chicken Ranch Pasta Salad
- Creamy Cajun Patalaya
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Spinach Artichoke Pasta
Ingredients
- 8 ounce penne (uncooked, (2 cups dry))
- 2 tablespoon olive oil
- 5 ounce spinach (fresh, roughly chopped)
- 1 cup artichoke hearts (marinated, roughly chopped)
- 8 ounce cream cheese
- 1 tablespoon garlic powder
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 2 cups milk (I used 2%)
- 1 cup mozzarella cheese (shredded)
- ¼ cup Parmesan cheese (shredded)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Start by cooking the pasta according to package instructions.
- While the pasta is cooking, prepare the sauce. Add the olive oil to a large saucepan or Dutch oven and heat over medium heat.
- Add the spinach and cook until wilted. Add the artichoke hearts and cook for another minute.
- Add the cream cheese and stir until melted and there are no lumps.
- Stir int he garlic powder, salt and pepper. Add the milk and cook, stirring occasionally until it comes to a boil.
- Stir in the mozzarella cheese then add the pasta and mix until the pasta is evenly coated.
- Sprinkle with Parmesan cheese and serve while warm.
Video
Notes
- You can use any shape of pasta for this recipe, such as rotini or mini shells.
- We used fresh spinach, but frozen will work as well.
- You can use any type of milk that you have handy.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
I made a few minor changes; a little white wine and I topped it with panko and EVOO spray and baked at 375* for 10 mins. I loved it because it’s a light pasta dish, no guilt.
I used a 1/2 of cup of half a half and 2% milk for the other 1/2 cup I also added 4 pats of butter as it reduced. Family loved it!
This recipe ended-up being a crowd pleaser. I used chick pea pasta and added cooked chicken for a protein packed meal.
I changed it a bit but it was delicious! Sautéed one onion in olive oil, added chopped spinach, 12 oz. artichokes, about 5 oz. cream cheese, 1 8 oz. ball of fresh mozzarella, 1 tsp. Garlic powder, and only about 1/3 cup of milk. Absolutely perfect!
This is delicious! I used closer to 8 oz of spinach and subbed in jarlsberg for mozzarella since that’s what i had on hand
This recipe is so similar to one I lost when we moved from Provence to the USA. My question: Are the Artichoke hearts “frozen. canned, or fresh?”
Love your generosity in sharing the recipes, many of which we’ve used. Thank you ever so much Joanna.
My pleasure, Barbara! They are canned, I used marinated artichoke hearts, they come in a jar and I bought them at Costco.
Thanks Jo. I’ll be making this for an office Ugly Sweater party. This will be a great side dish for cocktail meatballs. She makes them with he grape jelly recipe.
Have you ever added chicken to this recipe?
I haven’t but you can easily cook the chicken first and then add the spinach and artichokes and continue on as stated in the recipe.
Jo,
Thanks again and again for this ‘fantastic recipe. My large Christmas family will enjoy!
My pleasure!