If you’ve ever fallen in love with creamy spinach artichoke dip at your favorite restaurant, you’re going to absolutely adore this Creamy Spinach Artichoke Pasta recipe. This dish takes all those wonderful, indulgent flavors—tender spinach, tangy marinated artichokes, rich cream, and savory Parmesan cheese—and transforms them into a satisfying weeknight dinner that’s ready in just 30 minutes.
This creamy spinach artichoke pasta is perfect for busy families who want something special without spending hours in the kitchen. It’s also a fantastic option for date nights at home, potluck gatherings, or any time you’re craving something comforting and restaurant-quality. The best part? You only need one pot for the pasta and one skillet for the sauce, making cleanup a breeze.
Whether you’re a college student looking for an impressive yet simple meal, a parent trying to sneak more vegetables onto the dinner table, or a food lover who appreciates bold, creamy flavors, this recipe checks all the boxes. The combination of garlic, cream cheese, and Parmesan creates a luxurious sauce that clings beautifully to every strand of pasta, while the spinach and artichokes add texture, nutrition, and that signature flavor we all know and love.
History / Background
The inspiration behind this creamy spinach artichoke pasta comes from the wildly popular spinach artichoke dip that became a restaurant staple in the 1990s. While the exact origins of spinach artichoke dip are debated, it’s believed to have emerged from American restaurant culture, particularly in casual dining establishments looking to create shareable appetizers that combined familiar ingredients in new, exciting ways.
Artichokes themselves have a rich history dating back to ancient Greek and Roman times, where they were considered a delicacy and believed to have medicinal properties. Spinach, originally from Persia (modern-day Iran), traveled along trade routes to reach Europe by the 12th century and eventually became a staple in Italian cooking. The marriage of these two ingredients in a creamy, cheesy format represents a distinctly American innovation—taking Mediterranean vegetables and combining them with the rich dairy products and bold flavors that American cuisine is known for.
In the early 2000s, creative home cooks and food bloggers began transforming popular appetizers into main courses, and thus the spinach artichoke pasta was born. This dish represents the evolution of comfort food—taking something familiar and beloved, then reimagining it as a complete meal that’s both satisfying and surprisingly elegant.
Today, creamy spinach artichoke pasta has become a social media sensation, particularly on Pinterest, where home cooks share countless variations. It’s a testament to how simple ingredients, when combined thoughtfully, can create something truly special. This recipe honors that tradition while making it accessible for everyday cooking.
Why You’ll Love This Recipe
This isn’t just another pasta recipe—it’s a game-changer for your weeknight dinner rotation. The creamy spinach artichoke pasta combines convenience with sophistication, giving you a dish that tastes like it came from an upscale Italian restaurant but requires minimal effort and everyday ingredients.
Here’s why this recipe will become your new favorite:
- Ready in 30 Minutes – From start to finish, this entire meal comes together faster than ordering takeout
- One-Pan Wonder – Minimal dishes mean minimal cleanup, perfect for busy weeknights
- Restaurant-Quality Flavor – The combination of cream cheese, heavy cream, and Parmesan creates a velvety sauce that rivals any Italian eatery
- Hidden Vegetables – Sneak healthy greens into your family’s dinner without complaints—the creamy sauce makes the spinach irresistible
- Budget-Friendly – Uses affordable pantry staples and ingredients you probably already have
- Crowd-Pleaser – Kids and adults alike love the rich, cheesy flavor
- Customizable – Easily adaptable for different dietary needs and taste preferences
- Impressive Presentation – Looks fancy enough to serve to guests but simple enough for Tuesday night
- Perfect for Meal Prep – Reheats beautifully for quick lunches throughout the week
- No Special Skills Required – If you can boil pasta and stir ingredients together, you can master this recipe
Whether you’re cooking for picky eaters, trying to use up vegetables in your fridge, or simply craving something rich and comforting, this creamy spinach artichoke pasta delivers every single time.
Ingredient Notes
Understanding your ingredients helps you make the best possible version of this creamy spinach artichoke pasta recipe. Here’s what you need to know about each component:
Pasta – I recommend using penne, rigatoni, or fusilli for this recipe because their shapes hold the creamy sauce beautifully. Penne’s tubular shape catches the sauce inside, while fusilli’s spirals grip every bit of that delicious creaminess. Short pasta shapes work better than long noodles for this particular dish. Substitution: You can use any short pasta, including whole wheat or gluten-free varieties.
Fresh Spinach – Baby spinach is ideal because it’s tender and wilts quickly. You’ll need about 4-5 cups of fresh spinach, which seems like a lot but will cook down significantly. Substitution: Frozen spinach works too—just thaw and squeeze out excess water first. Use about 1 cup of frozen.
Marinated Artichoke Hearts – These add a tangy, slightly briny flavor that’s essential to the dish. The jarred, marinated variety packed in oil works best and adds extra flavor. Substitution: Canned artichokes work in a pinch, though they’re milder. Avoid frozen artichokes as they tend to be watery.
Cream Cheese – This creates the base of your creamy sauce and adds richness. Full-fat cream cheese gives the best flavor and texture. Substitution: Neufchâtel cheese (light cream cheese) works, but the sauce will be slightly thinner.
Heavy Cream – Provides the luxurious, velvety texture. Don’t skimp here! Substitution: Half-and-half can work but won’t be as rich. Avoid milk as it’s too thin.
Parmesan Cheese – Freshly grated Parmesan melts better and tastes significantly better than pre-grated. It adds that nutty, salty complexity. Substitution: Pecorino Romano for a sharper flavor.
Garlic – Fresh garlic cloves are essential for that aromatic punch. Substitution: In a pinch, use 1 teaspoon garlic powder.
Chicken Broth – Adds depth and helps thin the sauce to the perfect consistency. Substitution: Vegetable broth for vegetarian version, or even pasta water works.
Italian Seasoning – A blend of herbs that complement the cream sauce beautifully. Substitution: Mix equal parts dried basil, oregano, and thyme.
Red Pepper Flakes – Just a pinch adds subtle warmth without making it spicy. Optional ingredient.
Equipment Needed
You don’t need a fancy kitchen to make this creamy spinach artichoke pasta. Here’s what you’ll need:
- Large Pot – For boiling the pasta (at least 4-quart capacity)
- Large Skillet or Sauté Pan – A 12-inch skillet with high sides works best for making the sauce and combining everything (cast iron or nonstick both work great)
- Colander – For draining the pasta
- Cutting Board – For chopping garlic and preparing ingredients
- Sharp Knife – For mincing garlic and chopping artichokes
- Wooden Spoon or Silicone Spatula – For stirring and combining ingredients
- Measuring Cups and Spoons – For accurate ingredient measurements
- Cheese Grater – If using a block of Parmesan (which I highly recommend)
- Can/Jar Opener – For the artichoke hearts
- Pasta Fork or Tongs – For tossing the pasta with sauce
Optional but helpful:
- Garlic press (makes mincing easier)
- Kitchen timer
- Serving bowls and plates
Creamy Spinach Artichoke Pasta Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Creamy Spinach Artichoke Pasta transforms the beloved appetizer into a satisfying main dish. Tender pasta is coated in a rich, velvety sauce made with cream cheese, heavy cream, and Parmesan, then tossed with fresh spinach and tangy marinated artichokes. Ready in just 30 minutes, this one-pan wonder is perfect for busy weeknights when you want something special without the fuss.
Ingredients
For the Pasta:
- 1 pound penne or rigatoni pasta
- 1 tablespoon salt (for pasta water)
For the Creamy Sauce:
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 8 ounces cream cheese, softened and cut into cubes
- 1 cup heavy cream
- 1 cup chicken broth (or vegetable broth)
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
For the Vegetables:
- 5 cups fresh baby spinach (about 5 ounces)
- 1 (14-ounce) jar marinated artichoke hearts, drained and roughly chopped
- Fresh basil for garnish (optional)
- Extra Parmesan for serving
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente (usually 10-12 minutes). Reserve 1 cup of pasta water, then drain the pasta in a colander. Set aside.
Step 2: Sauté the Garlic
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant and lightly golden. Don’t let it burn—burnt garlic tastes bitter.
Step 3: Create the Cream Base
Reduce heat to medium-low. Add the cream cheese cubes to the skillet with the garlic. Stir constantly as the cream cheese melts, breaking it up with your spoon. This should take about 2-3 minutes.
Step 4: Add Liquids
Once the cream cheese is mostly melted, slowly pour in the heavy cream and chicken broth, whisking to combine. The mixture should become smooth and creamy. Continue stirring for 2-3 minutes until well combined.
Step 5: Add Cheese and Seasonings
Stir in the grated Parmesan cheese, Italian seasoning, salt, black pepper, and red pepper flakes (if using). Keep stirring until the Parmesan melts completely and the sauce is smooth and creamy, about 2-3 minutes. Taste and adjust seasonings as needed.
Step 6: Wilt the Spinach
Add the fresh spinach to the sauce in batches, stirring as it wilts down. This will only take 1-2 minutes. The spinach will reduce significantly in volume, so don’t worry about the pan being too full initially.
Step 7: Add Artichokes
Stir in the chopped marinated artichoke hearts. Let them warm through for about 1-2 minutes, allowing their flavors to meld with the sauce.
Step 8: Combine with Pasta
Add the drained pasta to the skillet with the creamy sauce. Toss everything together using tongs or a pasta fork, making sure every piece of pasta is coated in that luscious sauce. If the sauce seems too thick, add reserved pasta water a few tablespoons at a time until you reach your desired consistency.
Step 9: Final Touch
Taste and add more salt, pepper, or Parmesan if needed. The sauce should be creamy, coating the pasta beautifully without being soupy.
Step 10: Serve
Transfer to serving bowls or a large platter. Garnish with fresh basil leaves and extra Parmesan cheese. Serve immediately while hot and creamy.
Notes
- Make it Lighter: Use half-and-half instead of heavy cream and reduced-fat cream cheese. The sauce won’t be quite as thick but will still be delicious.
- Add Protein: Grilled chicken, sautéed shrimp, or Italian sausage turn this into an even heartier meal.
- Pasta Water is Magic: The starchy pasta water helps the sauce cling to the noodles. Don’t skip reserving some!
- Don’t Overcook: Al dente pasta (cooked until tender but still firm) holds up better when tossed with sauce.
- Room Temperature Cream Cheese: Let cream cheese sit out for 30 minutes before cooking. It melts more smoothly this way.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of recipe (about 1.5 cups)
- Calories: 585
- Sugar: 4g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 85mg
Nutrition information is approximate and based on standard ingredient measurements. Values may vary depending on specific brands and modifications.
Tips & Variations
Customize Your Creamy Spinach Artichoke Pasta:
Make it Spicy: Add ½ teaspoon of red pepper flakes or a pinch of cayenne pepper to the sauce. You can also drizzle with hot honey before serving for a sweet-spicy kick.
Vegetarian Version: Simply use vegetable broth instead of chicken broth. This recipe is already vegetarian-friendly!
Add Protein: Grilled chicken breast (sliced), cooked shrimp, crispy bacon, Italian sausage, or even white beans make excellent additions. Cook proteins separately and toss in at the end.
Make it Healthier: Use whole wheat pasta, swap heavy cream for Greek yogurt (add at the very end off heat), use light cream cheese, and double the spinach. You can also add sun-dried tomatoes for extra nutrients and flavor.
Different Cheeses: Try a blend of mozzarella and Parmesan for extra stretch, add some Gruyère for nuttiness, or use Asiago for a sharper flavor profile.
Extra Vegetables: Sautéed mushrooms, roasted red peppers, cherry tomatoes, or caramelized onions all work beautifully in this dish.
Vegan Adaptation: Use cashew cream instead of heavy cream, nutritional yeast instead of Parmesan, and vegan cream cheese. The texture won’t be identical but still delicious.
Baked Version: Transfer everything to a greased 9×13 baking dish, top with breadcrumbs and extra Parmesan, and bake at 375°F for 20 minutes until bubbly and golden.
Wine Pairing: A splash of white wine (like Pinot Grigio) added to the sauce before the cream adds wonderful depth. Let it simmer for 1-2 minutes to cook off the alcohol.
Pro Chef Tips
1. Salt Your Pasta Water Generously
Your pasta water should taste like the sea—use about 1 tablespoon of salt for every pound of pasta. This is your only chance to season the pasta itself from the inside out. Undersalted pasta water is one of the most common mistakes home cooks make.
2. Save That Pasta Water
Before draining your pasta, always reserve at least one cup of the starchy cooking liquid. This liquid is liquid gold for sauce-making—it helps emulsify the sauce and creates a silky texture that helps the sauce cling to every piece of pasta. Add it gradually, a few tablespoons at a time, until you achieve the perfect consistency.
3. Undercook Your Pasta Slightly
Cook your pasta 1-2 minutes less than the package directions suggest. It will continue cooking when you toss it with the hot sauce, and this prevents mushy, overcooked pasta in your final dish.
4. Room Temperature Cream Cheese
Take your cream cheese out of the refrigerator 30-45 minutes before cooking, or cut it into small cubes and microwave for 15-20 seconds. Room temperature cream cheese melts smoothly without creating lumps, resulting in a perfectly silky sauce.
5. Low and Slow for Cream Sauces
Never cook cream sauces over high heat. Medium to medium-low heat prevents the cream from breaking or curdling. If your sauce looks grainy or separated, it got too hot. Patience is key!
6. Fresh Parmesan Makes a Difference
Freshly grated Parmesan from a block melts smoothly and tastes infinitely better than pre-grated cheese. Pre-grated varieties contain anti-caking agents that can make your sauce grainy. Invest in a good cheese grater and a wedge of authentic Parmigiano-Reggiano—your taste buds will thank you.
7. Don’t Drown Your Pasta
The sauce should coat the pasta, not swim in a pool at the bottom of the bowl. If your sauce seems too thin, let it simmer a bit longer. If it’s too thick, add pasta water gradually until it’s just right.
8. Finish with Fresh Herbs
A handful of freshly torn basil, chopped parsley, or a sprinkle of fresh thyme added at the very end brightens the entire dish and adds a pop of color. Fresh herbs added after cooking maintain their vibrant flavor.
Common Mistakes to Avoid
1. Overcooking the Garlic
Garlic burns quickly and turns bitter. Sauté it just until fragrant and lightly golden, about 1-2 minutes. If you smell burnt garlic, start over—it will ruin the entire sauce.
2. Adding Cold Cream Cheese
Cold cream cheese straight from the fridge creates lumps that are difficult to smooth out. Always let it come to room temperature first, or cut it into small cubes to help it melt faster. If you forget, microwave it for 15 seconds to take the chill off.
3. Using Pre-Grated Parmesan
The cellulose coating on pre-grated cheese prevents smooth melting and can make your sauce grainy or gritty. Splurge on a block of real Parmesan and grate it yourself. The texture and flavor difference is night and day.
4. Skipping the Pasta Water
Many home cooks dump all the pasta water down the drain and regret it immediately. That starchy water is essential for creating a sauce that clings perfectly to your pasta. Always reserve at least one cup before draining.
5. Cooking on Too High Heat
High heat causes cream-based sauces to break, separate, or curdle. Keep your heat at medium or medium-low throughout the sauce-making process. Your patience will be rewarded with a silky, smooth sauce.
6. Not Draining the Artichokes Properly
Excess liquid from the artichoke jar can make your sauce watery and dilute the flavors. Drain them thoroughly and even pat them dry with a paper towel if they seem particularly oily or wet.
7. Adding All the Sauce at Once
Dump-and-stir leads to unevenly coated pasta. Instead, add the pasta to the sauce gradually, tossing constantly to ensure every piece gets beautifully coated in that creamy goodness.
Storage & Meal Prep
Refrigerator Storage:
Store leftover creamy spinach artichoke pasta in an airtight container in the refrigerator for up to 4 days. Make sure to let it cool completely before sealing and storing to prevent condensation buildup, which can make the pasta soggy.
Reheating Instructions:
The best way to reheat this pasta is on the stovetop. Place leftovers in a skillet over medium-low heat and add 2-3 tablespoons of milk, cream, or chicken broth to help revive the sauce. Stir gently and heat until warmed through, about 5-7 minutes.
For microwave reheating, place pasta in a microwave-safe bowl, add a splash of milk or cream, cover with a damp paper towel, and heat in 1-minute intervals, stirring between each interval. The sauce may look a bit dry at first, but it will come back together with the added liquid and stirring.
Meal Prep Tips:
This pasta is excellent for meal prep! Portion it into individual containers for easy grab-and-go lunches throughout the week. The flavors actually develop and deepen after a day in the fridge, making it even more delicious as leftovers.
Texture Note:
Cream-based sauces naturally thicken when refrigerated because the fats solidify. This is completely normal. Simply add a bit of liquid when reheating to restore the creamy consistency.
Make-Ahead & Freezer Notes
Make-Ahead Instructions:
You can prepare components of this dish ahead of time to make dinner even faster:
- Prep the Vegetables: Chop artichokes and wash spinach up to 2 days ahead. Store in separate airtight containers in the refrigerator.
- Make the Sauce: Prepare the cream sauce (minus the spinach and artichokes) up to 1 day ahead. Store in an airtight container in the fridge and reheat gently on the stovetop, adding a splash of broth or cream to thin as needed. Add the vegetables when reheating.
- Grate the Cheese: Freshly grate Parmesan up to 3 days ahead and store in a sealed container in the fridge.
Freezer Instructions:
While this pasta can be frozen, cream-based sauces sometimes separate slightly when thawed. However, if you want to freeze it:
- Let the pasta cool completely to room temperature
- Transfer to freezer-safe containers or heavy-duty freezer bags, removing as much air as possible
- Label with the date and contents
- Freeze for up to 2 months
Thawing and Reheating from Frozen:
Thaw overnight in the refrigerator for best results. Reheat on the stovetop over medium-low heat, stirring frequently and adding milk, cream, or broth as needed to restore the creamy consistency. You can also reheat directly from frozen—just add extra time and liquid.
Pro Tip for Freezing:
Slightly undercook the pasta by 2 minutes if you plan to freeze it. This prevents mushy pasta when reheated, as the noodles will continue to soften during the freezing and reheating process.
Serving Suggestions
This creamy spinach artichoke pasta is rich and satisfying on its own, but pairing it with the right sides elevates it to a complete restaurant-quality meal.
Best Side Dishes:
Bread:
- Garlic Bread – The classic pairing! Crispy, buttery garlic bread is perfect for soaking up every drop of that creamy sauce
- Focaccia – Herb-topped focaccia adds an artisanal touch
- Dinner Rolls – Soft, fluffy rolls are always a crowd-pleaser
- Breadsticks – Especially Olive Garden-style cheese breadsticks
Salads:
- Caesar Salad – The crisp romaine and tangy dressing provide a nice contrast to the rich pasta
- Simple Green Salad – Mixed greens with a light vinaigrette helps cut through the creaminess
- Arugula Salad – Peppery arugula with lemon juice and shaved Parmesan
- Caprese Salad – Fresh tomatoes, mozzarella, and basil with balsamic glaze
Proteins:
- Grilled Chicken Breast – Seasoned simply with salt, pepper, and herbs
- Pan-Seared Salmon – Adds omega-3s and turns this into a truly elegant meal
- Italian Sausage – Spicy or mild sausage links on the side
- Garlic Butter Shrimp – Quick-seared shrimp complements the flavors beautifully
Vegetables:
- Roasted Asparagus – With lemon and Parmesan
- Roasted Broccoli – Crispy and caramelized
- Roasted Cherry Tomatoes – Burst tomatoes add brightness
- Sautéed Green Beans – With almonds and garlic
Beverages:
- White Wine – Pinot Grigio, Sauvignon Blanc, or Chardonnay pair beautifully
- Sparkling Water – With lemon or lime
- Iced Tea – Sweet or unsweetened
- Light Red Wine – A Pinot Noir works if you prefer red
For Special Occasions:
Serve family-style on a large platter, garnished generously with fresh basil leaves, extra Parmesan shavings, and a drizzle of high-quality olive oil. Add lemon wedges on the side for those who want a bright, citrusy kick.
FAQs Section
Q: Can I use frozen spinach instead of fresh?
A: Absolutely! Use about 1 cup of frozen spinach (thawed). The key is to squeeze out as much water as possible before adding it to the sauce. Frozen spinach holds a lot of moisture, and if you don’t remove it, your sauce will become watery. Place the thawed spinach in a clean kitchen towel or several paper towels and wring it out thoroughly.
Q: Can I make this recipe dairy-free or vegan?
A: Yes! Use vegan cream cheese (like Kite Hill or Miyoko’s), full-fat coconut cream or cashew cream instead of heavy cream, and nutritional yeast instead of Parmesan cheese. Add a squeeze of lemon juice to brighten the flavors. The texture will be slightly different but still delicious and creamy.
Q: My sauce turned out too thick. How do I fix it?
A: No problem! Thin it out by gradually adding reserved pasta water, chicken broth, or milk, one tablespoon at a time, while stirring over low heat. The starchy pasta water works best because it helps the sauce cling to the pasta while loosening the consistency.
Q: Can I add protein to this dish?
A: Definitely! Grilled chicken (2 cups diced), cooked shrimp (1 pound), crumbled Italian sausage (1 pound cooked), crispy bacon (6-8 slices), or even chickpeas for a vegetarian option all work wonderfully. Add cooked proteins at the end when tossing everything together so they don’t overcook.
Q: What’s the best pasta shape for this recipe?
A: Short, tubular pasta shapes work best because they catch and hold the creamy sauce. Penne, rigatoni, rotini, shells, cavatappi, or ziti are all excellent choices. Avoid delicate pasta like angel hair, which can get overwhelmed by the heavy sauce.
Q: Why did my cream sauce separate or look curdled?
A: This usually happens when the sauce is cooked over too high heat. Cream-based sauces need gentle, medium to medium-low heat. If your sauce does break, remove it from heat immediately and whisk in a tablespoon of cold cream or an ice cube while whisking vigorously. This can sometimes bring it back together.
Q: Can I use canned artichokes instead of jarred marinated ones?
A: You can, but the flavor will be much milder. Marinated artichokes have more flavor from the oil and seasonings they’re packed in. If using canned artichokes in water, drain them well and consider adding an extra tablespoon of olive oil and a squeeze of lemon juice to compensate for the missing flavor.
Q: How do I prevent my pasta from being too dry the next day?
A: Store leftover sauce and pasta together in an airtight container. When reheating, add a splash of milk, cream, or chicken broth to revive the sauce. Cream sauces naturally thicken when cold, so adding liquid brings back that creamy consistency. Heat gently over low heat on the stovetop for best results.
Conclusion
There you have it—a restaurant-worthy Creamy Spinach Artichoke Pasta that’s incredibly easy to make at home! This recipe proves that you don’t need to spend hours in the kitchen or have professional culinary training to create something truly special. With just 30 minutes and a handful of simple ingredients, you can serve up a dish that tastes like it came from your favorite Italian restaurant.
The beauty of this creamy spinach artichoke pasta is its versatility. Serve it as-is for a satisfying vegetarian dinner, add your favorite protein for something heartier, or double the recipe for a crowd-pleasing potluck dish. The rich, velvety sauce combined with tender pasta, fresh spinach, and tangy artichokes creates a flavor combination that never gets old.
Whether you’re cooking for your family on a busy Tuesday night, impressing a date, or bringing something special to a gathering, this recipe delivers every single time. The best part? It reheats beautifully, so you can enjoy delicious leftovers for days.
Ready to make this delicious pasta? I’d love to hear how it turns out! Leave a comment below sharing your experience, any variations you tried, or questions you might have. And if you love this recipe as much as I do, please save it to your Pinterest boards so you can find it easily next time that creamy pasta craving hits!
Don’t forget to snap a photo of your beautiful creation and tag me on social media—I love seeing your kitchen successes! Happy cooking, and enjoy every creamy, delicious bite! 🍝✨
