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