Name: Cheesy Spinach and Artichoke Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 12 oz penne pasta (or rigatoni, farfalle); 1 tablespoon salt (for pasta water); 1 tablespoon olive oil; 2 tablespoons butter; 2 tablespoons olive oil; 5 cloves garlic, minced; 8 oz cream cheese, softened and cut into cubes; 1 cup heavy cream; ½ cup chicken or vegetable broth; 1½ cups shredded mozzarella cheese; ¾ cup freshly grated Parmesan cheese; 10 oz frozen spinach, thawed and squeezed completely dry; 14 oz can artichoke hearts, drained and chopped; 1 teaspoon Italian seasoning; ½ teaspoon red pepper flakes (optional); ½ teaspoon salt (or to taste); ¼ teaspoon black pepper; Juice and zest of 1 lemon; Fresh basil or parsley for garnish

Jump to Recipe·Print Recipe·Leave a Review

If you’ve ever loved spinach and artichoke dip, get ready to fall head over heels for this Cheesy Spinach and Artichoke Pasta! This recipe takes all those incredible flavors you know and love from the classic appetizer – the creamy cheese, tender spinach, tangy artichoke hearts – and transforms them into a hearty, satisfying pasta dish that’s perfect for dinner. It’s comfort food at its absolute finest, and trust me, your family is going to be asking for this one on repeat!

What makes this pasta so incredibly special is how it manages to feel both indulgent and surprisingly light at the same time. The combination of cream cheese, Parmesan, and mozzarella creates a luscious, velvety sauce that coats every strand of pasta, while the spinach and artichokes add a wonderful freshness and texture that keeps the dish from feeling too heavy. Plus, the garlic and hints of lemon brighten everything up beautifully.

This Cheesy Spinach and Artichoke Pasta is absolutely perfect for busy weeknights when you need something quick but impressive, date nights at home when you want to wow your special someone, or even casual dinner parties where you want to serve something that looks fancy but doesn’t stress you out. The best part? You can have this gorgeous, restaurant-quality meal on the table in just 30 minutes – faster than delivery and infinitely more delicious!

History / Background

The story of this pasta dish begins with the beloved spinach and artichoke dip that has been a staple at American restaurants and parties since the 1950s. While spinach has been cultivated for thousands of years (originally from ancient Persia), and artichokes have been enjoyed around the Mediterranean since Greek and Roman times, the specific combination of spinach, artichokes, and cheese in dip form is distinctly American.

The spinach artichoke dip as we know it today gained massive popularity in the 1980s and 1990s when casual dining chains began featuring it as a signature appetizer. The warm, bubbly, cheese-laden dip became an instant hit at restaurants like Houston’s and TGI Friday’s, quickly spreading to home kitchens across America. It represented the era’s love affair with rich, indulgent appetizers and the communal experience of sharing food.

The genius idea of transforming this beloved dip into a pasta dish is a more recent innovation, emerging in the early 2000s as home cooks and food bloggers began experimenting with “dip-inspired” main courses. This trend reflected a shift in how Americans think about dinner – taking familiar, comforting appetizer flavors and reimagining them as complete meals. The pasta version maintains all the creamy, cheesy goodness of the original dip while adding substance and satisfaction.

This recipe also represents the beautiful evolution of Italian-American cuisine. While traditional Italian pasta dishes focus on simple, high-quality ingredients, Italian-American cooking embraces abundance and creativity. The combination of multiple cheeses, cream, and vegetables in a pasta dish is quintessentially Italian-American – taking inspiration from Italian techniques and ingredients but creating something uniquely suited to American tastes and lifestyles.

Today, this Cheesy Spinach and Artichoke Pasta stands as a perfect example of modern American comfort food – drawing from multiple culinary traditions to create something familiar yet exciting, indulgent yet balanced, and most importantly, absolutely delicious!

Why You’ll Love This Recipe

This Cheesy Spinach and Artichoke Pasta isn’t just another weeknight dinner option – it’s a total game-changer that transforms humble ingredients into something truly spectacular. The creamy, cheesy sauce is absolutely irresistible, coating every piece of pasta in velvety goodness, while the artichokes add a wonderful tang and the spinach brings freshness and color. Even veggie-skeptical family members won’t be able to resist this one!

Here’s why this recipe deserves a permanent spot in your dinner rotation:

Ready in 30 minutes – Perfect for those crazy weeknights when time is tight
One-pot meal – Less cleanup means more time for what really matters
Vegetarian-friendly – A meatless meal that’s so satisfying, no one misses the protein
Crowd-pleasing flavors – Based on everyone’s favorite appetizer
Budget-conscious – Uses affordable pantry staples and frozen spinach
Secretly healthy – Packed with vegetables and nutrients in every bite
Impressive presentation – Looks like something from an upscale Italian restaurant
Customizable base – Easy to adapt with your favorite add-ins
Kid-approved – The cheese factor wins over even picky eaters
Great for meal prep – Makes delicious leftovers for lunch all week
No special skills required – If you can boil pasta, you can make this
Restaurant-quality taste – Save money and eat better than takeout
Comfort food heaven – Warm, creamy, and utterly satisfying

Ingredient Notes

Pasta: Penne, rigatoni, or farfalle (bow-tie) work beautifully for this recipe because their shapes have nooks and crannies that catch and hold the creamy sauce. I personally love using penne rigate (the ridged version) because the ridges help the sauce cling even better. You’ll need about 12 ounces for four servings. For a healthier twist, whole wheat pasta adds nutty flavor and extra fiber. Gluten-free pasta works perfectly too – just follow package directions for cooking time.

Spinach: Frozen chopped spinach is my go-to for this recipe because it’s convenient, affordable, and already prepped. You’ll need one 10-ounce package, thawed and squeezed completely dry – this step is crucial! Excess water will make your sauce watery. Fresh spinach works too (about 5 cups), but you’ll need to wilt it first and squeeze out the moisture. Baby spinach is best if going the fresh route.

Artichoke Hearts: Canned or jarred artichoke hearts packed in water work perfectly. You’ll need one 14-ounce can or jar, drained and roughly chopped. Avoid marinated artichokes unless you want a tangier flavor – they can overpower the dish. Frozen artichoke hearts are another option; just thaw and chop them. The artichokes add a wonderful tender texture and subtle tang that balances the richness of the cheese.

Cream Cheese: Regular, full-fat cream cheese creates the silkiest, most luxurious sauce. You’ll need 8 ounces (one standard package). Make sure it’s softened to room temperature so it melts smoothly into the sauce without lumps. Neufchâtel (⅓ less fat cream cheese) can substitute if you want to lighten things up slightly, but avoid fat-free – it won’t melt properly.

Mozzarella Cheese: Freshly shredded low-moisture mozzarella gives you the best melting quality and that gorgeous cheese pull! You’ll need about 1½ cups. Pre-shredded works in a pinch, but it contains anti-caking agents that can make your sauce slightly grainy. For extra indulgence, use part-skim or whole milk mozzarella. Fresh mozzarella is too watery for this recipe.

Parmesan Cheese: Real Parmigiano-Reggiano, freshly grated from a block, is essential for that authentic Italian flavor and smooth texture. You’ll need about ¾ cup. The sharp, nutty flavor of real Parmesan can’t be replicated by the pre-grated stuff in the green can. This is one ingredient worth splurging on – it makes a noticeable difference.

Garlic: Fresh garlic cloves bring aromatic depth that powder simply can’t match. You’ll need 4-5 cloves, minced finely. Don’t skip this – the garlic is what makes the sauce taste complex and restaurant-worthy rather than flat and one-dimensional.

Heavy Cream: This creates the luscious, velvety texture that makes the sauce so irresistible. You’ll need about 1 cup. Half-and-half can work for a lighter version, but the sauce won’t be quite as rich. Whole milk is too thin and will result in a watery sauce.

Chicken or Vegetable Broth: A small amount of broth (about ½ cup) helps thin the sauce to the perfect consistency and adds savory depth. Use vegetable broth to keep the dish vegetarian, or chicken broth for more robust flavor. Low-sodium is best so you can control the saltiness.

Lemon Juice and Zest: Fresh lemon brightens all the rich flavors and adds a restaurant-quality finish. You’ll need the juice and zest of one lemon. This ingredient is optional but highly recommended – it transforms the dish from good to absolutely incredible.

Equipment Needed

Creating this Cheesy Spinach and Artichoke Pasta requires just basic kitchen equipment:

Large pot (for boiling pasta, at least 6-quart capacity)
Large skillet or sauté pan (12-inch with high sides works perfectly)
Colander (for draining pasta and spinach)
Sharp knife (for chopping artichokes and mincing garlic)
Cutting board
Wooden spoon or silicone spatula (for stirring)
Measuring cups and spoons
Box grater or microplane (for shredding cheese and zesting lemon)
Can opener (for artichoke hearts)
Small bowl (for squeezing spinach dry)
Tongs or pasta fork (for tossing pasta with sauce)
Ladle (helpful for adding pasta water to sauce)
Citrus juicer (optional but helpful for getting lemon juice)
Kitchen towels (for squeezing spinach very dry)

Nutrition information is approximate and calculated using standard ingredient measurements. Values may vary based on specific brands, portion sizes, and ingredient substitutions used.

Tips & Variations

The beauty of this Cheesy Spinach and Artichoke Pasta is how wonderfully adaptable it is to your tastes and needs. Here are some fantastic ways to make this recipe your own:

Add Protein: While delicious as-is, you can easily add protein to make it heartier. Grilled chicken breast (sliced or diced), cooked shrimp (stirred in at the end), crispy bacon or pancetta (crumbled on top), or Italian sausage (browned and crumbled) all work beautifully. Just add about 1-1½ cups of cooked protein.

Lightened-Up Version: Use half-and-half instead of heavy cream, reduce the cream cheese to 6 ounces, and use part-skim mozzarella. You’ll still get great flavor with fewer calories. Greek yogurt (2-3 tablespoons) can also add creaminess with less fat.

Extra Vegetables: Boost the nutrition by adding sun-dried tomatoes (chopped), roasted red peppers, sautéed mushrooms, or cherry tomatoes (halved and stirred in at the end). These add color, flavor, and extra vitamins without overwhelming the dish.

Spicy Version: Increase the red pepper flakes to 1 teaspoon, add a diced jalapeño when cooking the garlic, or stir in a tablespoon of Calabrian chili paste for Italian-style heat. Top with hot honey for sweet and spicy contrast.

Baked Version: Transfer the pasta mixture to a greased 9×13-inch baking dish, top with extra mozzarella and Parmesan, and bake at 375°F for 20-25 minutes until bubbly and golden on top. This makes it great for potlucks!

Different Pasta Shapes: Try rigatoni for maximum sauce-catching ability, shells for sauce that pools inside, or even gnocchi for a more indulgent twist. Tortellini (cheese or spinach-filled) makes this even more special.

Vegan Adaptation: Use cashew cream instead of dairy cream, vegan cream cheese, and nutritional yeast instead of Parmesan. Use plant-based mozzarella shreds. The flavor will be different but still delicious.

Gluten-Free: Simply swap regular pasta for your favorite gluten-free variety. Everything else in the recipe is naturally gluten-free.

Pesto Addition: Stir in 2-3 tablespoons of basil pesto along with the lemon for an extra layer of herby flavor that complements the spinach beautifully.

Wine Addition: Add ¼ cup dry white wine after cooking the garlic and let it reduce by half before adding cream cheese. This adds restaurant-quality depth.

Pro Chef Tips

Want to elevate your Cheesy Spinach and Artichoke Pasta from homemade to absolutely restaurant-worthy? Here are the professional secrets that make all the difference:

The spinach squeeze technique: Use a potato ricer if you have one – it extracts even more water than squeezing by hand. Otherwise, wrap spinach in multiple layers of paper towels, place in a mesh strainer, and press down firmly with the back of a large spoon. You should extract at least ¼ cup of liquid. This single step prevents watery sauce more than anything else.

Room temperature ingredients are crucial: Cold cream cheese won’t melt smoothly and will create lumps in your sauce. Cut it into small cubes and let it sit out for 30 minutes before starting. If you forget, microwave it for 10-15 seconds (not more!) to take the chill off.

Create an emulsified sauce: When combining the cream cheese with the cream and broth, whisk vigorously to create an emulsion. This prevents the fats from separating and creates that silky, restaurant-quality texture. The key is constant stirring and moderate heat.

Toast your garlic properly: Garlic should be fragrant and just starting to turn golden at the edges – this releases its natural sugars and creates depth. Burnt garlic tastes bitter and will ruin your sauce, so watch it carefully and stir constantly for that one minute.

The pasta water secret: That starchy pasta water contains natural emulsifiers that help the sauce cling to the pasta and create a cohesive dish rather than pasta swimming in sauce. Add it gradually – you can always add more but you can’t take it away.

Chop artichokes to the right size: Cut them into roughly ½-inch pieces. Too small and they disappear into the sauce; too large and they don’t distribute well throughout the dish. Quarter each heart, then cut each quarter in half.

Fresh lemon at the finish: Add the lemon juice and zest at the very end, off the heat. Cooking lemon too long makes it taste bitter rather than bright and fresh. The acidity also helps cut through the richness and makes the whole dish taste more balanced and professional.

The resting trick: After combining pasta and sauce, let the dish sit off heat for 2-3 minutes before serving. This allows the sauce to thicken slightly and really adhere to the pasta. The texture will be perfect rather than soupy.

Garnish thoughtfully: A final grating of fresh Parmesan, a drizzle of really good extra virgin olive oil, and fresh herbs make the dish look and taste restaurant-worthy. Don’t skip the presentation – we eat with our eyes first!

Temperature control is everything: Keep your heat at medium to medium-low when making the sauce. High heat can cause dairy to break (separate), resulting in a grainy, oily texture rather than smooth creaminess.

Common Mistakes to Avoid

Even though this recipe is fairly straightforward, there are several pitfalls that can prevent you from achieving pasta perfection:

Not squeezing the spinach dry enough: This is hands-down the most common mistake! Frozen spinach holds an incredible amount of water – sometimes ¾ cup or more. If you don’t extract virtually all of it, your beautiful creamy sauce will become a watery, diluted mess. Squeeze, squeeze, squeeze until you think you’ve got it all, then squeeze again. Your arms might get tired, but your sauce will be perfect.

Using cold cream cheese straight from the fridge: Cold cream cheese doesn’t melt smoothly and will create lumps that are nearly impossible to stir out once the sauce comes together. You’ll end up with bits of unmelted cream cheese throughout instead of a silky, uniform sauce. Always let it soften to room temperature first – this takes about 30 minutes on the counter.

Overcooking the pasta: Remember that the pasta will continue cooking slightly when you toss it with the hot sauce, so you want it al dente (firm to the bite) when you drain it. Overcooked pasta becomes mushy and won’t hold the sauce well. Follow the package directions but test a piece one minute before the timer goes off.

Forgetting to reserve pasta water: This happens to everyone at least once! You drain the pasta and realize you forgot to save any of that liquid gold. If this happens, you can use regular water or a bit of broth, but it won’t have the same magical sauce-thickening properties that starchy pasta water provides.

Adding cheese when the sauce is too hot: If your sauce is at a rolling boil when you add the mozzarella and Parmesan, the proteins in the cheese can tighten and become stringy or grainy instead of melting smoothly. Always reduce to medium-low heat and let the sauce cool for a minute before adding cheese, stirring constantly as it melts.

Skipping the lemon: I know it seems like an optional finishing touch, but the lemon is what takes this dish from good to outstanding. Without it, the pasta can taste one-dimensional and heavy. The bright acidity balances all that richness and makes everything taste more complex and restaurant-quality.

Letting the sauce sit too long before serving: This creamy sauce is best served immediately. As it sits, it thickens considerably and can become pasty or clumpy. If you need to hold it, keep it over very low heat and stir frequently, adding splashes of cream or pasta water to maintain the proper consistency.

Storage & Meal Prep

This Cheesy Spinach and Artichoke Pasta stores beautifully, making it perfect for meal prep or enjoying leftovers throughout the week:

Refrigerator Storage: Allow the pasta to cool to room temperature (but don’t leave it out more than 2 hours for food safety). Transfer to an airtight container and refrigerate for up to 4 days. The sauce will thicken significantly as it cools, which is completely normal. Store any extra grated Parmesan and fresh herbs separately to add when reheating for the freshest flavor.

Reheating Methods: The stovetop method yields the best results. Place leftovers in a skillet over medium-low heat and add 3-4 tablespoons of heavy cream, milk, or even water per serving. Stir gently and heat until warmed through, about 5-7 minutes. The added liquid will restore the creamy consistency. For microwave reheating, use 50% power and heat in 1-minute intervals, stirring between each, and add a splash of liquid to prevent drying out.

Meal Prep Strategy: This recipe is fantastic for meal prepping! Make a full batch on Sunday and portion it into individual meal prep containers (about 2 cups per container). Keep small containers of extra Parmesan, red pepper flakes, and fresh basil to brighten up each serving. The pasta makes an excellent lunch all week long.

Texture After Storage: Cream-based pasta sauces always thicken in the refrigerator as the starches continue to absorb liquid. This doesn’t mean it’s ruined! Simply add liquid when reheating (cream is best, but milk or even pasta water work) and stir well. The sauce will loosen up and become creamy again.

Single Serving Tip: If you’re meal prepping for one, freeze individual portions in single-serve containers. This way you can thaw and reheat just what you need without having to commit to eating the entire batch within 4 days.

Not Recommended: Don’t try to keep this warm in a slow cooker or chafing dish for extended periods. The prolonged heat will cause the dairy to break and the pasta to become mushy. Make it fresh if serving for a party, or make it up to an hour ahead and reheat gently just before serving.

Make-Ahead & Freezer Notes

Planning ahead? Here’s everything you need to know about preparing components in advance or freezing this delicious pasta:

Make-Ahead Components: While cream sauces are always best fresh, you can definitely prep elements ahead of time. Thaw and squeeze the spinach dry up to 2 days in advance and store in an airtight container in the fridge. Chop the artichokes and store separately. Grate all your cheeses and keep them in separate containers. Mince the garlic and store in a small container with a bit of olive oil to prevent browning. Having everything prepped makes the actual cooking take just 15 minutes.

Partial Assembly Method: You can make the sauce (through step 7, with spinach and artichokes added) up to 24 hours ahead. Let it cool, then refrigerate in an airtight container. When ready to serve, cook fresh pasta, reheat the sauce gently while adding a splash of cream to thin it, then toss together. This gives you the convenience of advance prep with the texture of freshly made pasta.

Freezing Complete Dish: Cream-based pasta can be frozen, though the texture won’t be quite the same as fresh. Cool completely, portion into freezer-safe containers leaving ½ inch headspace, and freeze for up to 2 months. The cream may separate slightly when thawed, but stirring well while reheating usually brings it back together. Slightly undercook the pasta if you know you’ll be freezing it.

Freezing Just the Sauce: Here’s a better option – freeze the sauce separately (without the pasta). Make a double batch of sauce, use half fresh, and freeze half in freezer bags laid flat for easy storage. When needed, thaw overnight in the fridge, reheat gently with a splash of cream, and toss with freshly cooked pasta. This gives you a huge head start while maintaining better texture.

Best Thawing Method: Always thaw frozen pasta or sauce in the refrigerator overnight. Never thaw at room temperature for food safety reasons. Plan ahead and move it from freezer to fridge the night before you want to eat it.

Reheating from Frozen: If you must reheat from frozen (not recommended but doable), place the frozen container in the microwave at 30% power for several minutes to partially thaw, then proceed with regular reheating methods. Or thaw in a skillet over very low heat, stirring frequently and adding liquid as needed. This will take 15-20 minutes.

Quality Check: Frozen and thawed pasta will have a slightly softer texture than fresh, and the sauce might be a bit grainy. While still tasty, it won’t have that just-made silkiness. If texture is important to you, stick with refrigerating for up to 4 days rather than freezing.

Serving Suggestions

This rich, creamy Cheesy Spinach and Artichoke Pasta pairs beautifully with lighter sides that provide contrast and balance:

Classic Pairings: Serve with warm, crusty garlic bread or homemade garlic knots for soaking up every drop of that incredible sauce. A simple Caesar salad with crisp romaine and homemade croutons provides a nice crunch and acidity that cuts through the richness. A light arugula salad with lemon vinaigrette is another excellent choice that adds peppery freshness.

Fresh and Light Options: Since the pasta is so rich, pair it with something bright and fresh. A Caprese salad (tomatoes, mozzarella, basil) adds beautiful color and fresh flavors. Roasted asparagus with lemon zest provides an elegant vegetable side. A simple cucumber and tomato salad with Italian dressing keeps things refreshing.

Italian-Inspired Sides: Stay with the Italian theme by serving antipasto skewers (cherry tomatoes, mozzarella balls, olives, salami) as a starter. Bruschetta with fresh tomatoes and basil makes a lovely beginning to the meal. Marinated olives and roasted red peppers add authentic Mediterranean flair.

Vegetable Options: Since the pasta contains spinach and artichokes, you might want different vegetables on the side. Try roasted Brussels sprouts with balsamic glaze, sautéed green beans with almonds, roasted cherry tomatoes with herbs, or a medley of grilled vegetables like zucchini, eggplant, and bell peppers.

Bread Choices: Besides garlic bread, consider serving with focaccia, ciabatta, crusty Italian bread, or even cheesy breadsticks. Any bread that can soak up sauce is perfect! For a fun twist, serve with garlic parmesan knots or pull-apart bread.

Complete Dinner Party Menu: Start with a light soup like Italian wedding soup or minestrone. Serve the pasta as the main course with Caesar salad and garlic bread. Finish with tiramisu, panna cotta, or a light lemon dessert to cleanse the palate after the rich meal.

Wine Pairings: A crisp white wine works beautifully with this creamy pasta. Pinot Grigio, Sauvignon Blanc, or a light Chardonnay all complement the dish without overwhelming it. For red wine lovers, a light-bodied Pinot Noir or Chianti won’t clash with the cream. Non-alcoholic options include sparkling water with lemon, Italian soda, or iced tea with lemon.

Kid-Friendly Sides: Serve with simple steamed broccoli (kids can dip it in the pasta sauce!), baby carrots with ranch, apple slices, or a fruit salad for a pop of sweetness. Garlic bread is always a hit with children.

For Heartier Appetites: If you need a more substantial meal, add grilled chicken breasts on the side, Italian sausages, or meatballs. This transforms it into an even heartier feast.

FAQs Section

Q: Can I use fresh spinach instead of frozen?
A: Absolutely! You’ll need about 5-6 cups of fresh baby spinach. Add it to the sauce and let it wilt down, which takes about 2-3 minutes of stirring. Fresh spinach has less water than frozen, so you won’t need to squeeze it dry, but you should still let excess moisture evaporate in the pan before adding the cream and cheese. Fresh spinach gives a slightly brighter, fresher flavor, though frozen is more convenient and works perfectly.

Q: My sauce turned out grainy. What happened?
A: Grainy sauce usually happens for one of two reasons: using pre-grated Parmesan cheese (which contains anti-caking agents), or adding cheese when the sauce is too hot. Always use freshly grated cheese from a block, and make sure to reduce the heat to medium-low before adding any cheese. Stir constantly as the cheese melts. If your sauce does turn grainy, try blending it with an immersion blender or transferring to a regular blender – this can sometimes save it.

Q: Can I make this ahead for a dinner party?
A: Yes, with some caveats. The sauce can be made up to 24 hours ahead (through adding the spinach and artichokes) and refrigerated. Cook fresh pasta just before serving, reheat the sauce gently while adding a splash of cream, then toss together. This keeps the pasta texture perfect while giving you the convenience of advance prep. I don’t recommend making the complete dish more than 1 hour ahead, as the pasta will absorb the sauce and become mushy.

Q: How can I make this recipe healthier without sacrificing too much flavor?
A: Several options: Use half-and-half instead of heavy cream, reduce the cream cheese to 6 ounces, use part-skim mozzarella, and add extra vegetables like cherry tomatoes or mushrooms to increase the volume without adding many calories. Whole wheat pasta adds fiber and nutrients. You could also use zucchini noodles for half the pasta to dramatically reduce carbs and calories while still getting that creamy, cheesy flavor.

Q: What can I substitute for artichoke hearts?
A: If you don’t like artichokes or can’t find them, you have several options. Sautéed mushrooms (about 8 ounces, sliced) add wonderful earthy flavor

and meaty texture. Sun-dried tomatoes (about ½ cup, chopped) bring tangy sweetness. Roasted red peppers add sweetness and color. You could even add more vegetables like broccoli florets or cauliflower. The dish will taste different but still be delicious. Some people use hearts of palm, which have a similar texture to artichokes.

Q: Can I add protein to make this a heartier meal?
A: Definitely! This pasta is incredibly versatile for protein additions. Cooked chicken breast (about 2 cups, diced or shredded) is the most popular choice – rotisserie chicken makes it super easy. Cooked shrimp (1 pound) stirred in at the end stays tender and adds elegant flavor. Crumbled Italian sausage (about 1 pound, browned) makes it heartier and adds spicy notes. Even crispy bacon or pancetta crumbled on top adds wonderful smoky flavor. Just add your chosen protein when you add the spinach and artichokes.

Q: Why is my sauce watery instead of creamy?
A: The number one culprit is not squeezing the spinach dry enough. Frozen spinach is like a sponge and can hold up to a cup of water! Squeeze it in a clean kitchen towel until your hands hurt, then squeeze it again. Another reason could be adding too much pasta water or broth at once – add these liquids gradually, just a tablespoon or two at a time. Finally, make sure you’re simmering the sauce long enough (at least 2-3 minutes) after adding the cream to allow it to thicken slightly before adding cheese.

Q: Can this recipe be doubled for a crowd?
A: Yes, but with considerations. Double all ingredients except increase the salt gradually to taste rather than automatically doubling it. You’ll need a very large skillet (14-inch) or use two pans, or make the sauce in a large pot. The cooking times remain mostly the same, though you might need an extra minute or two for the sauce to come together because of the increased volume. This recipe doubles beautifully for potlucks, family reunions, or meal prep for the week.

Conclusion

And there you have it – everything you need to create the most incredible Cheesy Spinach and Artichoke Pasta right in your own kitchen! This recipe truly brings together the best of both worlds: the beloved flavors of everyone’s favorite appetizer transformed into a satisfying, complete meal that’s perfect for any night of the week.

What I absolutely love about this dish is how it manages to feel both indulgent and comforting while sneaking in plenty of vegetables. It’s the kind of recipe that makes you feel like you’re treating yourself to something special, even on a random Tuesday evening. And when guests ask for the recipe (and trust me, they will!), you can smile knowing just how simple it actually is to make.

The creamy, cheesy sauce coating every piece of pasta, the tender artichokes, the bright spinach, and that perfect hit of lemon at the end – it all comes together in the most magical way. Whether you’re cooking for picky kids, impressing a date, or just treating yourself to something delicious, this pasta delivers every single time.

I truly hope you’ll give this Cheesy Spinach and Artichoke Pasta a try and experience just how easy it is to create restaurant-quality comfort food at home. It’s one of those recipes that I genuinely believe will become part of your regular rotation once you taste how amazing it is.

So grab your ingredients, pull out that big pot, and get ready to fall in love with your new favorite pasta dish! Don’t forget to save this recipe to your Pinterest boards so you can find it easily whenever that craving strikes (and it will strike often!). And when you make it, I would absolutely love to hear how it turned out! Leave a comment below sharing your experience, any fun variations you tried, or just to let me know you loved it as much as I do. Seeing your success stories and creative twists truly makes my day!

Happy cooking, friends, and here’s to many cozy dinners filled with creamy, cheesy pasta perfection!

Cheesy Spinach and Artichoke Pasta Recipe – Easy Restaurant-Quality Dinner!

History / Background

Why You’ll Love This Recipe

Ingredient Notes

Equipment Needed