• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Salt & Lavender logo
  • Recipes
  • 30 Minute Meals
  • About
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • 30 Minute Meals
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Pasta

    Spinach Artichoke Pasta

    Published: Aug 29, 2021 / Updated: Apr 11, 2022 / Leave a comment

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe Print Recipe

    This spinach artichoke pasta is creamy, comforting, and has the same flavors as the classic dip. It's easy to make in about 30 minutes!

    Can't get enough of these flavors? Try my Spinach Artichoke Chicken or this Spinach Artichoke Salmon.

    close-up of creamy spinach artichoke pasta being lifted up with tongs

    Why you'll love it

    You really like spinach artichoke dip, but have you ever tried those iconic flavors in a pasta dish? It's such a treat! The sauce is rich and luscious yet has only a handful of everyday ingredients, and it's simple to throw together.

    Tangy cream cheese, freshly grated parmesan, baby spinach, garlic, and artichoke hearts... what more could you want? They come together to create a fantastic sauce for this creamy pasta. It's great for a meatless main course, or you can serve it as a decadent side dish.

    Ingredients you need

    • Pasta - you can use any shape at all, but I love how the sauce perfectly coats a longer noodle like fettuccine
    • Olive oil - to sauté the aromatics
    • Onion and garlic - the tasty foundation of the sauce
    • Broth - you can use either chicken broth or vegetable broth
    • Cream cheese - I use a block of Philly
    • Italian seasoning - it's a particular blend of dried Italian herbs that's all in a single convenient jar
    • Artichokes - we're using canned artichoke hearts to make it easy
    • Spinach - fresh is best, but you could use frozen spinach as long as you thaw it and squeeze the water out very thoroughly
    • Parmesan cheese - to top it all off. Freshly grated is best for parm!

    How to make spinach artichoke pasta

    This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

    a skillet with sauteed onions and garlic and adding in cream cheese cubes

    Boil the pasta. Meanwhile, sauté the onion in a skillet, then stir in the garlic. Add the chicken or veg broth, cream cheese, and Italian seasoning to the pan.

    stirring in cream cheese and adding artichokes and spinach to the skillet

    Stir until the cream cheese has melted in. Reserve about a cup of the hot pasta water prior to draining the pasta. Add the spinach and artichokes to the skillet along with a few tablespoons of the hot pasta water.

    adding in parmesan cheese and cooked fettuccine noodles to the skillet

    Toss (it's easy with tongs) until the spinach has begun to wilt and the sauce has thinned to your liking, adding more pasta water gradually as needed. Stir in the parmesan. Add the pasta to the pan, toss, and enjoy!

    Success tips

    • This recipe will go much smoother if you ensure the cream cheese is nice and soft. Let it sit on your counter for at least a couple of hours or microwave it until it's soft.
    • Don't forget to save some of the hot pasta water prior to draining the pasta. It's an integral part of the sauce!
    • I always recommend keeping a wedge of parmesan cheese in the fridge and grating it yourself vs. buying the pre-grated kind. 
    • Be sure to salt this recipe enough! There's quite a lot of pasta and cream cheese, so it needs a decent amount of salt to not taste bland.

    Leftovers and storage

    • Leftovers will keep in the fridge for a few days, but creamy sauces can separate if reheated on too high of a heat or dry out a bit in the fridge. Definitely use a low heat!
    • You may need to add a splash of chicken/veg broth to perk up the sauce.
    • I don't recommend freezing this recipe.
    close-up of a bowl of spinach artichoke pasta

    What to serve with it

    • Try some garlic bread or a big slice of crusty bread if serving as a main dish.
    • A side salad would work great to balance the richness. Try one with this Simple Homemade Honey Mustard Dressing, or make this Parmesan Arugula Salad!
    • As a side dish it pairs well with many main courses such as my Parmesan Crusted Chicken or these Easy Pan Seared Pork Chops.

    More creamy pasta recipes

    • Creamy Penne Pasta
    • Quick & Easy Alfredo Sauce
    • Creamy Spinach Pasta
    • Super Easy Creamy Tomato Pasta
    • Salmon Pasta with a Creamy Garlic Sauce
    two white bowls with spinach and artichoke pasta

    Questions about this spinach artichoke pasta recipe? Did you make it? Tag me #saltandlavender on Instagram or leave me a comment below!

    close-up of creamy spinach artichoke pasta being lifted up with tongs

    Spinach Artichoke Pasta

    This spinach artichoke pasta is creamy, comforting, and has the same flavors as the classic dip. It's easy to make in about 30 minutes!
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Main Course, Side Dish
    Cuisine American
    Servings 4
    Calories 633 kcal
    Prevent your screen from going dark

    Ingredients
     

    • 12 ounces uncooked pasta
    • 1 tablespoon olive oil
    • 1/2 medium onion chopped
    • 3 cloves garlic minced
    • 1/2 cup chicken or vegetable broth
    • 8 ounces cream cheese (1 block Philly) softened
    • 1/4 teaspoon Italian seasoning
    • 1 (14 ounce) can artichoke hearts drained and chopped
    • 3 cups (packed) fresh baby spinach
    • 1/2 cup freshly grated parmesan cheese
    • Salt & pepper to taste

    Instructions
     

    • Ensure the cream cheese is very soft (you may want to microwave it for 30 seconds or more if you haven't had it sitting out on your counter for a couple hours).
    • Boil a pot of salted water for the pasta and cook it al dente according to package directions. You will need to reserve some pasta water before draining it.
    • Meanwhile, add the oil and onion to a skillet and sauté over medium high heat for 4-5 minutes.
    • Stir in the garlic and cook for 30 seconds.
    • Reduce the heat to medium and add the broth, cream cheese, and Italian seasoning to the pan. Stir until the cream cheese has mostly melted in (some lumps are ok)... this should take about 3-4 minutes.
    • Reserve about a cup of the hot pasta water prior to draining the pasta (you likely won't use it all).
    • Take the skillet off the heat, then add the artichokes and spinach, along with a few tablespoons of the hot pasta water. Toss (either use tongs or two fairly large spoons) and add more of the pasta water gradually until the sauce is thinned to your liking and the spinach is starting to wilt.
    • Stir the parmesan into the sauce.
    • Add the drained pasta to the skillet and toss. Add a splash more of the hot pasta water if needed. Season with salt & pepper (I'm generous with both). Serve immediately.

    Notes

    • 8-12 oz. of pasta will work for this recipe as it makes quite a lot of sauce. (that's about half to 3/4 of a standard one pound box of pasta).
    • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
       

    Nutrition

    Calories: 633kcalCarbohydrates: 73gProtein: 21gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 73mgSodium: 871mgPotassium: 463mgFiber: 5gSugar: 6gVitamin A: 2983IUVitamin C: 10mgCalcium: 245mgIron: 2mg
    Keyword spinach artichoke pasta recipe
    Author Natasha Bull
    « Honey Garlic Slow Cooker Chicken Thighs
    American Goulash »

    Loved this recipe? Share it:

    • Facebook
    • Twitter

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Natasha Bull, founder and author of Salt & Lavender, in the kitchen

    Hi! I'm Natasha. Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!  Read more...

    Get new recipes in your inbox weekly!

    BROWSE RECIPES:

    Footer

    • Contact
    • FAQ
    • Site Policies
    • For Bloggers
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    · Copyright © 2022 Salt & Lavender Inc ·