Bringing together creamy richness and vibrant vegetables, Spinach and Artichoke Pasta is the kind of comforting meal that feels like a warm hug at the end of a long day. Each bite bursts with silky sauce and pops of tangy artichoke hearts, all swirling around tender penne and delicate spinach. It’s an easy weeknight favorite with a restaurant-worthy flavor that will have everyone at your table swooning for seconds. You’re about to discover why this spin on a classic dip is always the most requested dinner in my kitchen!

Ingredients You’ll Need

Spinach and Artichoke Pasta Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe lies in its straightforward list of familiar ingredients—each one brings something essential to the table, from melt-in-your-mouth creaminess to fresh, verdant color. Don’t skip a thing: together, these make the Spinach and Artichoke Pasta shine!

Unsalted butter (6 tablespoons): Butter forms the luscious base of the sauce and adds rich, savory notes throughout.
Fresh spinach (10 oz): It wilts down beautifully and gives the pasta that signature emerald color—frozen works fine in a pinch!
Cream cheese (4 oz): This is the secret to ultra-creamy, dreamy pasta; use reduced-fat if you prefer.
Sour cream (1 cup): A tangy touch that lightens up the sauce and makes everything oh-so-silky.
Shredded Parmesan cheese (1 cup): Nutty, salty, and absolutely necessary for depth of flavor.
Quartered artichoke hearts (two 15-oz cans): Well-drained for the perfect bite of tang and texture.
Diced jalapeños (4 oz can, optional): For those who love a little heat and extra zest in their Spinach and Artichoke Pasta!
Garlic cloves (1 large or 2 small): Freshly pressed garlic is a flavor game-changer here.
Penne pasta (16 oz): Penne’s nooks are ideal for catching every pocket of sauce—any short pasta shape will do in a crunch.
Reserved pasta cooking liquid (1 cup): This starchy water is a secret weapon for loosening and emulsifying the sauce to perfection.

How to Make Spinach and Artichoke Pasta

Step 1: Cook the Pasta

Start with a spacious pot of salted, boiling water. Cook your penne pasta until it’s just al dente—tender but still with the slightest bite. Before you drain, remember to reserve about a cup of that golden pasta cooking water; it’s magic for perfect sauce consistency later!

Step 2: Wilt the Spinach

In the same big pot, melt 2 tablespoons of butter over medium heat. Toss in the spinach and stir until the leaves collapse into a soft, vibrant heap, which happens fast (about one minute). Scoot the cooked spinach into a colander to let any extra moisture drip away while you move on.

Step 3: Prepare the Creamy Sauce

With the spinach out, return to your pot and pop in the remaining 4 tablespoons of butter. Add the pieces of cream cheese, sour cream, and Parmesan cheese. Stir and swirl gently as everything melts and starts to bubble, transforming into a velvety, irresistible sauce that smells like heaven.

Step 4: Add the Artichokes and Flavorings

Next, stir in the drained artichoke hearts and let them heat through for about a minute or two. Then pile in the sautéed spinach, garlic (pressed for the most flavor), and jalapeños if you’re in the mood for a little kick. Let it all mingle on the heat until hot and well combined.

Step 5: Toss with Pasta

Now the fun part: add your cooked pasta straight into that beautiful sauce. Toss it all together, letting the penne get coated with every bit of creamy goodness. If the sauce seems thick, drizzle in some of that reserved pasta water, a little at a time, until everything is silky and luscious.

Step 6: Serve

Pull your creation from the stovetop and scoop right onto plates. Shower with extra Parmesan and a dusting of black pepper if you’d like. That’s it! Dive in while it’s hot and enjoy the cozy deliciousness of Spinach and Artichoke Pasta.

How to Serve Spinach and Artichoke Pasta

Garnishes

A final flourish goes a long way! Sprinkle each serving with freshly grated Parmesan for added savoriness, a twist of cracked black pepper, or even a little chopped fresh parsley to liven up the plate. For color and zest, a hint of red pepper flakes never hurts.

Side Dishes

This creamy pasta plays well with light sides. A crisp green salad with a lemony vinaigrette cuts through the richness, and a basket of warm, crusty bread is perfect for mopping up every last drop of sauce. For a pop of extra veg, try roasted cherry tomatoes or simple steamed broccoli.

Creative Ways to Present

If you’re feeling fancy, serve your Spinach and Artichoke Pasta in individual gratin dishes and broil for a golden, bubbly top. Or nestle it into a large, shallow serving bowl so everyone can help themselves family-style—don’t forget a set of tongs to twirl up those luxurious noodles!

Make Ahead and Storage

Storing Leftovers

Leftover Spinach and Artichoke Pasta stores like a champion. Simply transfer cooled pasta to an airtight container and refrigerate for up to 3 days. The flavors meld even more overnight, so the next-day bowl is often even creamier and more flavorful.

Freezing

Want to prep ahead for a future craving? This pasta freezes nicely. Spoon portions into freezer-safe containers, smoothing the top for easy thawing, and stash in the freezer for up to 2 months. Let it thaw overnight in the fridge before reheating to keep everything smooth.

Reheating

When you’re ready for round two, reheat gently on the stovetop over low heat or in the microwave. Add a splash of milk or water and stir often to loosen up the sauce and get everything creamy again. Don’t let it boil—slow and steady wins the race for the best leftovers!

FAQs

Can I use frozen spinach instead of fresh?

Absolutely! Thaw and squeeze out as much liquid as possible before adding, so you keep the sauce thick and not watery. Frozen spinach makes Spinach and Artichoke Pasta even more convenient year-round.

What pasta shapes work if I don’t have penne?

While penne’s tubular shape is perfect for catching the sauce, you can use rigatoni, fusilli, rotini, or even farfalle. Just aim for a shape with grooves or twists to maximize every creamy, cheesy bite.

Is Spinach and Artichoke Pasta very spicy with jalapeños?

Not at all! The jalapeños add just a gentle warmth and tang. If you’re heat shy, start with half the amount or leave them out entirely—the pasta will still be packed with flavor.

Can I prep Spinach and Artichoke Pasta in advance?

Yes! You can cook the sauce and pasta ahead of time. Simply reheat gently, adding a splash of pasta water or milk to loosen the sauce just before serving. It’s ideal for make-ahead dinners or meal prepping for the week.

What’s the best way to make it lighter?

Opt for light or reduced-fat cream cheese and sour cream. You can also boost the veggie content with extra spinach or swap half the pasta for cooked spiralized zucchini. Even with tweaks, Spinach and Artichoke Pasta stays delicious!

Final Thoughts

I can’t wait for you to whip up this crowd-pleasing Spinach and Artichoke Pasta in your own kitchen. Whether you serve it to friends or tuck in with a bowl on a cozy night, it’s guaranteed to spark smiles and full hearts. Don’t hesitate to make it your own—every bite is pure comfort and joy!