Oh my gosh, you have to try this creamy spinach artichoke pasta, it’s my go-to dinner when I want something indulgent but don’t feel like spending hours in the kitchen. Honestly, I make this at least twice a month because it’s that good and comes together in about 25 minutes flat. The creamy sauce clings to every noodle, with little bites of tender artichoke and spinach in every forkful. It’s like that irresistible dip you can’t stop eating, but transformed into the most comforting bowl of pasta ever. Trust me, once you try this, you’ll be hooked just like I was!
Why You’ll Love This Creamy Spinach Artichoke Pasta
Listen, this isn’t just another pasta dish, it’s the kind of meal that makes you do a little happy dance when it hits your taste buds. Here’s why it’s become my weeknight superstar:
- Fast & foolproof, Ready in 25 minutes flat (yes, I’ve timed it!) for those “I’m starving NOW” moments
- Creamy dreamy texture, That luscious spinach artichoke sauce coats every noodle like a cozy blanket
- Restaurant-worthy flavor without the fuss, Honestly better than most versions I’ve ordered out
- Flexible ingredients, Works with fresh or frozen spinach, whatever pasta shape you’ve got, and even gluten-free noodles
Bonus? It reheats beautifully for lunch the next day, if there’s any left, that is!
Creamy Spinach Artichoke Pasta
Ingredients
Equipment
Method
- Cook the pasta according to package instructions. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Add garlic and cook for 1 minute until fragrant.
- Pour in the heavy cream and bring to a simmer. Stir in Parmesan cheese until melted.
- Add spinach, artichoke hearts, salt, and pepper. Cook for 3-4 minutes until spinach wilts.
- Toss the cooked pasta with the sauce until well coated. Serve immediately.
Notes
Ingredients for Creamy Spinach Artichoke Pasta
Okay, let’s gather our goodies! The magic of this dish comes from simple, fresh ingredients that work together like best friends. Here’s what you’ll need:
For the Pasta
- 12 oz pasta, penne or fettuccine are my favorites, but use whatever shape makes you happy
For That Dreamy Sauce
- 2 tbsp olive oil, the good stuff for sautéing
- 4 cloves garlic, minced (trust me, fresh is worth the effort!)
- 1 cup heavy cream, this is where the luxurious texture comes from
- ½ cup grated Parmesan cheese, the salty, nutty backbone of our sauce
- 1 cup chopped spinach, packed tight if fresh, or thawed if frozen (no need to drain)
- 1 cup chopped artichoke hearts, the canned/jarred kind in water, not oil
- ¼ tsp salt & ¼ tsp black pepper, our simple but essential seasonings
Pro tip: Keep the pasta water after draining, that starchy liquid is gold for adjusting sauce consistency later!
Equipment Needed
You won’t need anything fancy for this creamy spinach artichoke pasta, just two trusty kitchen workhorses:
- Large pot for boiling that pasta (I use my 6-quart one)
- Skillet, a 10-inch one works perfectly for making the sauce
That’s seriously it! Well, besides a wooden spoon for stirring and your appetite, of course.
How to Make Creamy Spinach Artichoke Pasta
Alright, let’s get cooking! This creamy spinach artichoke pasta comes together faster than you can say “seconds please.” Follow these steps and you’ll have restaurant-quality pasta at home, promise!
Cooking the Pasta
First things first, get that pasta water boiling! Fill your large pot with water (I like to go about ¾ full) and bring it to a rolling boil. Add a generous pinch of salt, this is your only chance to season the noodles themselves. Toss in your pasta and give it a quick stir to prevent sticking.
Now here’s my little secret: cook the pasta 1 minute less than the package says. It’ll finish cooking in the sauce later, and nobody likes mushy noodles. When it’s done, drain it but save about ½ cup of that starchy pasta water, we might need it later to loosen up the sauce.
Preparing the Creamy Spinach Artichoke Sauce
While the pasta cooks, let’s make that luscious sauce. Heat olive oil in your skillet over medium heat, you’ll know it’s ready when the oil shimmers. Add the minced garlic and cook just until fragrant, about 30 seconds to 1 minute. Watch it closely, burnt garlic is nobody’s friend!
Pour in the heavy cream and let it come to a gentle simmer. Now sprinkle in the Parmesan cheese and stir constantly until it melts into the most velvety sauce. Toss in the spinach, artichokes, salt, and pepper. Cook just until the spinach wilts, about 3 minutes for fresh, 4 minutes if using frozen. Don’t overcook or the spinach will turn sad and gray!
Combining Pasta and Sauce
Here comes the magic! Add the drained pasta to the skillet with the creamy spinach artichoke sauce. Toss everything together until every single noodle gets coated in that creamy goodness. If the sauce seems too thick (it happens!), splash in some of that reserved pasta water a tablespoon at a time until it’s perfect.
Serve immediately while it’s piping hot, the cheese will be at its melty best. Grab your fork and prepare for pure comfort food bliss!
Tips for Perfect Creamy Spinach Artichoke Pasta
After making this dish dozens of times, I’ve picked up some tricks that take it from good to “can I have thirds?” good:
- Fresh garlic is non-negotiable, That jarred stuff just doesn’t give the same aromatic punch
- Undercook your pasta slightly, It’ll soak up sauce and finish cooking perfectly in the skillet
- Don’t skip the pasta water, That starchy liquid is like magic sauce thinner
- Add a pinch of red pepper flakes if you like heat, Just enough to tingle your taste buds
- Squeeze of lemon at the end brightens everything up beautifully
Remember, the sauce thickens as it sits, so serve it piping hot right after tossing!
Variations for Creamy Spinach Artichoke Pasta
One of my favorite things about this creamy spinach artichoke pasta is how easily it adapts to whatever you’ve got in the fridge or dietary needs! Here are some delicious ways to mix it up:
- Protein boost, Toss in shredded rotisserie chicken or sautéed turkey bacon for extra heartiness
- Gluten-free, Swap regular pasta for your favorite GF noodles (the sauce works with anything!)
- Veggie-loaded, Add sautéed mushrooms, sun-dried tomatoes, or roasted red peppers
- Lighter version, Use half-and-half instead of heavy cream (still creamy, just a tad lighter)
The basic creamy spinach artichoke combo is so versatile, make it your own!
Serving Suggestions
This creamy spinach artichoke pasta is perfect all on its own, but if you want to make it a full meal, try it with garlic bread for dipping (obviously!) or a crisp green salad. I love pairing it with roasted cherry tomatoes, their sweetness cuts through the richness beautifully. Simple perfection!
Storing and Reheating
This creamy spinach artichoke pasta keeps like a dream! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, splash in a tablespoon of milk or water and warm gently on the stove, microwaving can make the sauce separate. Freeze portions for up to 2 months, though the texture’s best fresh!
Nutritional Information
Here’s the scoop on what’s in each comforting bowl of this creamy spinach artichoke pasta (based on 4 servings): about 450 calories, 25g fat (12g saturated), 45g carbs, 4g fiber, and 12g protein. Remember, these are estimates since ingredient sizes can vary. The spinach packs a nice Vitamin A punch while the artichokes bring fiber to the party!
Frequently Asked Questions
I get asked about this creamy spinach artichoke pasta all the time, here are the answers to the questions that pop up most often in my kitchen (and inbox!):
Can I use frozen spinach instead of fresh?
Absolutely! I use frozen spinach about half the time, just thaw it first and give it a gentle squeeze to remove excess water. No need to cook it separately since it’ll heat through in the sauce.
What’s the best way to make this gluten-free?
Easy peasy! Just swap regular pasta for your favorite gluten-free noodles. The sauce works beautifully with any shape, I’m partial to brown rice penne or chickpea fusilli for extra protein.
My sauce seems too thick, help!
Don’t panic! That starchy pasta water we saved is your secret weapon. Add it a tablespoon at a time while tossing until you get that perfect creamy consistency. If you forgot to save some, warm milk works in a pinch.
Can I add protein to this dish?
Oh yes! Shredded chicken, turkey bacon, or even white beans make fantastic additions. Just cook your protein first, then stir it in when you combine everything at the end.
How do I prevent the cheese from clumping?
The key is to keep stirring constantly when adding the Parmesan to the warm cream. And make sure your heat isn’t too high, medium keeps everything smooth and dreamy. For more great pasta ideas, check out recipesloop.com.
I’d love to hear how your creamy spinach artichoke pasta turns out! Tag me in your kitchen creations or leave a comment below, nothing makes me happier than seeing your delicious versions of this family favorite.
