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Spinach artichoke pasta is the perfect marriage of hearty and fresh! These ingredients complement each other and blend together so seamlessly that you will be asking for seconds in no time!
Pasta is a go-to dish in our house because everyone loves it so much! There are so many varieties to choose from like this creamy bacon carbonara, this garlic shrimp alfredo or this yummy pasta e Fagioli soup!
Spinach Artichoke Pasta
When I head into a restaurant, if it’s on the menu, one of my favorite things to order at a restaurant is spinach artichoke dip. The combination of spinach and artichokes in a creamy sauce is amazing. This recipe for spinach artichoke pasta is just like the delicious creamy dip with pasta, and it will become an instant favorite!
Sauce for pasta can be tricky because sometimes it is hard to get it perfectly thick and creamy. But this sauce was perfect! It was delicious and cheesy and had the perfect texture as it gets poured over the noodles. Plus, not only is it creamy and amazing but you kind of get to call it healthy because it has vegetables in it… right?? I know, that’s a stretch but some veggies are better than nothing and boy do these ones add in something great to this pasta. Toss up a salad to serve with this and your meal will be amazing!
Ingredients You Need to Make Spinach Artichoke Pasta
Simple and easy is the name of this game! Not only is this a delight to eat but making it is simply a breeze! See the recipe card at the bottom of the post for exact ingredient measurements.
- Butter: I used unsalted butter.
- Flour: All purpose flour works great for this recipe.
- Garlic Cloves: If you don’t have fresh garlic cloves then you can use minced garlic. 1/2 teaspoon equals about 1 clove of garlic.
- Milk: I used whole milk in this recipe but you could use whatever you have on hand.
- Cayenne Pepper: Just a pink of this will add some flavor without the heat.
- Salt and Pepper: Add these in to your preferred taste.
- Cheese: Grated parmesan cheese and mozzarella (or Monterey Jack Cheese).
- Chicken Broth: I used low sodium chicken broth.
- Baby Spinach: This seems like a lot when you put it in but it will cook down to just the right ratio.
- Artichoke Hearts: Drain these and cut them in half.
- Penne: You can use any pasta that you love, just make sure that you cook it according to the directions on the packaging to Al Dente.
- Italian Panko Breadcrumbs: I love the seasoning and texture that these add!
- Crushed Red Pepper: Use more for heat, less for just a bit of flavor.
How to Make Spinach Artichoke Pasta
If you love spinach artichoke dip then you are going to LOVE this pasta! It’s creamy and delicious and perfect for just about any occasion!
- Melt Butter: In a large skillet over medium high heat, melt 2 Tablespoons butter. Once it is melted, whisk the flour into the butter. Pour in milk and whisk to combine.
- Add Cheese and Broth: Add parmesan, mozzarella/monterey jack, salt and pepper, and cayenne pepper. Depending on how thick it is, slowly add the chicken broth, up to 1/2 cup depending on desired thickness.
- Toss: Add artichokes and pasta to the sauce, tossing gently to coat. Fold in spinach, then pour the pasta into a serving bowl.
- Sprinkle Toppings: Sprinkle panko crumbs on top for added crunch and sprinkle crushed red pepper.
Can I Use Any Type of Pasta
Yes! You can use any type of pasta that you have on hand! Farfalle, penne, spaghetti, angel hair…. the options are endless!
How to Store Leftovers
Spinach Artichoke pasta always makes fantastic leftovers. It really soaks up all of the flavors and all you have to do is heat them back up and they taste fresh once again!
- Refrigerate: Once your pasta has cooled down then place it in an airtight container and put it in your fridge. It will last for 3-5 days.
- Reheat: To rreheat your leftovers, you can just pop them in the microwave for about 1 minute or until they are heated through!
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Spinach Artichoke Pasta
- 2 Tablespoons Butter
- 3 Tablespoons Flour
- 4 cloves Garlic (minced)
- 3 cups Whole Milk
- 1/4 teaspoon Cayenne Pepper
Salt And Pepper (to taste)
- 1/2 cup Parmesan Cheese (grated)
- 1 1/2 cups Mozzarella Or Monterey Jack Cheese (grated)
- 1/2 cup Low Sodium Chicken Broth
- 3 cups Baby Spinach
- 2 cans Artichoke Hearts (drained and halved)
- 12 ounces Penne (cooked Al Dente)
- 1/2 cup Italian Panko Breadcrumbs
Crushed Red Pepper (to taste)
- In a large skillet over medium high heat, melt 2 Tablespoons butter. Once it is melted, whisk the flour into the butter. Pour in milk and whisk to combine.
- Add parmesan, mozzarella/monterey jack, salt and pepper, and cayenne pepper. Depending on how thick it is, slowly add the chicken broth, up to 1/2 cup depending on desired thickness.
- Add artichokes and pasta to the sauce, tossing gently to coat. Fold in spinach, then pour the pasta into a serving bowl.
- Sprinkle panko crumbs on top for added crunch and sprinkle crushed red pepper.
Nutrition information is automatically calculated, so should only be used as an approximation.