Creamy Spinach Artichoke Pasta
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This creamy spinach artichoke pasta recipe transforms the beloved flavors of the classic dip into a comforting, filling main dish. Tender pasta is coated in a velvety sauce, with bits of spinach and artichoke hearts woven throughout, adding both flavor and texture. The creamy sauce has a hint of garlic and tanginess that complements the earthy spinach and artichokes perfectly.
This dish’s convenience makes it even better: it all cooks in one pot, saving you time on prep and cleanup. It’s a fantastic option for weeknights when you want a quick meal that still feels special and satisfying. Pair it with some crusty bread for a simple, hearty dinner that will please the whole family!
Ingredients to Make Creamy Spinach Artichoke Pasta
- BUTTER
- GARLIC
- CHICKEN BROTH
- MILK
- SALT
- FRESH CRACKED BLACK PEPPER
- LINGUINE
- FRESH ABY SPINACH
- QUARTERED ARTICHOKE HEARTS
- PARMESAN CHEESE
How to Make Creamy Spinach Artichoke Pasta
Heat a deep skillet over medium heat and add the butter. Once melted, sauté the garlic for about a minute, until fragrant and just tender.
Add the chicken broth, milk, salt, freshly cracked black pepper, and pasta to the skillet, ensuring the pasta is fully submerged. Cover the skillet with a lid and bring to a simmer. Let the pasta cook for about 12 minutes, stirring occasionally to prevent sticking, until it’s al dente.
While the pasta cooks, drain and roughly chop the artichoke hearts. Once the pasta is tender, turn off the heat. The sauce may seem thin but will thicken as it absorbs into the pasta. Gradually add the spinach, stirring until it wilts completely.
Add the chopped artichoke hearts, then sprinkle 2 tablespoons of Parmesan over the pasta, stirring to combine. Finish with another sprinkle of Parmesan on top and serve warm. Enjoy!
Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach instead of fresh in this recipe. Simply thaw and drain the spinach well, squeezing out any excess moisture before adding it to the pasta. Since frozen spinach is more compact than fresh, you’ll need about half the amount called for in the recipe.
Can I make this recipe with a different type of pasta?
Yes, you can use any pasta you prefer, though cooking times may vary. Smaller pasta shapes like penne, rotini, or farfalle are ideal as they hold the sauce well. Adjust the cooking time accordingly, checking frequently to avoid overcooking.
Can I add protein to this dish?
Yes, grilled chicken, shrimp, or even cooked Italian sausage would be great additions. Add cooked protein toward the end, stirring it into the sauce to warm it before serving.
Can I use marinated artichoke hearts instead of plain?
Yes, marinated artichoke hearts add extra flavor to the dish. Just make sure to drain and rinse them briefly to remove excess oil and herbs.
How can I make the sauce thicker?
If the sauce is too thin, let it simmer uncovered for a few extra minutes after the pasta is done to allow more liquid to evaporate. Alternatively, you can mix a small amount of cornstarch with water to create a slurry and stir it into the sauce for added thickness.
Can I make this recipe ahead of time?
While best served fresh, you can make this pasta ahead and store it in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth to refresh the sauce’s creamy consistency.
FOR MORE RECIPES LIKE THIS, TRY:
- Creamy Spinach Artichoke Soup
- Slow Cooker Spinach Artichoke Dip
- Hot Spinach and Artichoke Dip
- Antipasto Panini
Creamy Spinach Artichoke Pasta
Real Mom Kitchen
Equipment
Ingredients
- 2 Tbsp butter
- 2 cloves garlic
- 1 ½ cups chicken broth
- 1 ½ cups milk
- ¼ tsp salt
- Freshly cracked black pepper to taste
- 8 oz linguine broken in half
- 4 oz fresh baby spinach
- 15 oz can quartered artichoke hearts
- ¼ cup Parmesan cheese grated
Instructions
- In a deep skillet, sauté garlic in the butter over medium heat for one minute, just until it’s tender and fragrant.
- Add in the chicken broth, milk, salt, some freshly cracked pepper, and the pasta to the skillet. Make sure the pasta is fully submerged, then place a lid on the skillet. Allow to come to a simmer. Allow to simmer for about 12 minutes, or until it’s al dente. Stir the pasta every few minutes to make sure it doesn’t stick to the bottom.
- While the pasta is simmering, drain the artichoke hearts and then roughly chop them into slightly smaller pieces.
- Once the pasta is tender, turn off the heat. The sauce may still be slightly thin, but it will continue to thicken and absorb as the rest of the ingredients are added. Add the spinach, a little at a time, and toss it in the pasta until it wilts.
- Stir the chopped artichoke hearts into the pasta. Sprinkle in 2 Tbsp of grated Parmesan over the pasta, then stir slightly to incorporate. Sprinkle with an additional 2 Tbsp of Parmesan then serve.
Nutrition
Recipe adapted from Budget Bytes.
