There’s nothing quite like a big bowl of Spinach and Artichoke Pasta—creamy, bold, and downright comforting, it captures everything we love about the classic dip and brings those flavors straight to dinnertime. With tender penne, a lusciously rich sauce, and a wonderful bite from artichoke hearts and spinach, this dish will have everyone reaching for seconds. Whether you’re planning a cozy night in or want to impress friends with something irresistibly satisfying, Spinach and Artichoke Pasta is sure to shine.

Ingredients You’ll Need

Spinach and Artichoke Pasta Recipe - Recipe Image

Ingredients You’ll Need

Simplicity is at the heart of this recipe, but every ingredient earns its keep. From velvety cream cheese to the gentle earthiness of spinach and briny, buttery artichokes, each element helps build layers of flavor and perfectly creamy texture.

Penne pasta: Its tube shape holds all that creamy sauce, making each bite extra decadent.
Fresh spinach (or frozen): Provides beautiful color and that classic, slightly earthy flavor—don’t worry, frozen works well in a pinch.
Quartered artichoke hearts: Tender, tangy, and a little luxurious, these bring the signature flavor you crave.
Unsalted butter: Rich and silky, it forms the base of your sauce and adds a gorgeous gloss to the pasta.
Cream cheese: Helps create that decadent, creamy texture that’s so reminiscent of the beloved dip.
Sour cream: Adds tang and lightness to the sauce, keeping it wonderfully balanced—not too heavy.
Shredded Parmesan cheese: Melts like a dream and gives that savory, slightly nutty punch we’re all obsessed with.
Diced jalapeños (optional): If you love a little heat, these bring a fun zing to the dish—totally adjustable.
Garlic cloves: For an aromatic pop that ties the entire sauce together.
Reserved pasta water: A splash helps bind everything, ensuring the sauce hugs each noodle just right.

How to Make Spinach and Artichoke Pasta

Step 1: Cook the Pasta

Start off by bringing a big pot of salted water to a rolling boil. Pour in your penne and cook it just until al dente—tender but with a slight bounce left. While the pasta cooks, scoop out a cup of that starchy water for later; it’s liquid gold for your sauce! Once the penne is perfect, drain and set it aside.

Step 2: Wilt the Spinach

Using the same pot, melt two tablespoons of butter over medium heat. Add all the fresh spinach—don’t worry, it will quickly collapse down. Stir for about a minute until it’s wilted and vibrant green, then transfer the spinach to a colander to drain off any excess liquid.

Step 3: Prepare the Creamy Sauce

Now, let’s make magic. In the pot, melt the remaining butter, then toss in the cream cheese, sour cream, and shredded Parmesan. Stir, stir, stir until everything is melted, smooth, and just starting to bubble with creamy goodness. The aroma at this stage is an absolute teaser!

Step 4: Add the Artichokes and Flavorings

Time to layer in those special flavors. Add the well-drained artichoke hearts and let them warm through for a minute or two. Then, fold in the wilted spinach from earlier, pressed garlic, and those diced jalapeños if you’re in the mood for a little kick. Let everything mingle in the pot until it’s hot and looks outrageously creamy.

Step 5: Toss with Pasta

Pour in the cooked penne and thoroughly toss to coat every noodle. If the sauce is feeling a bit thick or needs a silkier finish, gradually pour in reserved pasta water—start with half a cup, and only add more if you need it. You want everything perfectly glossy and saucy without being soupy.

Step 6: Serve

This is the moment you’ve been waiting for! Serve the piping hot Spinach and Artichoke Pasta immediately. Go wild with extra Parmesan on top, or a few twists of black pepper for that perfect finishing touch.

How to Serve Spinach and Artichoke Pasta

Garnishes

There’s nothing like a final flourish to make your Spinach and Artichoke Pasta pop. I love showering mine with more shredded Parmesan and a handful of finely chopped parsley for a burst of fresh color. For a bit of zing, a squeeze of fresh lemon or a dash of crushed red pepper can really elevate the flavors.

Side Dishes

This pasta is hearty all on its own, but it’s also the perfect partner for a crisp green salad tossed in a zippy vinaigrette—something to balance the creaminess. Add some toasted garlic bread or warm ciabatta on the side, ready to mop up every last drop of sauce.

Creative Ways to Present

For a special touch, serve Spinach and Artichoke Pasta in individual little gratin dishes, topped with extra cheese and popped under the broiler for a golden, bubbly crust. Or transform it into a main for brunch with a poached egg on top—when that yolk runs out, it’s absolute bliss.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), transfer the cooled Spinach and Artichoke Pasta into an airtight container. It will stay delicious in the refrigerator for up to 3 days without losing its lovely texture.

Freezing

Spinach and Artichoke Pasta freezes surprisingly well! Stash portions in freezer-safe containers or bags, making sure to remove as much air as possible. It’ll keep for up to 2 months. Just let it thaw overnight in the fridge for the best results.

Reheating

When you’re ready for round two, warm leftover pasta gently in a saucepan over medium heat. Add a splash of milk or reserved pasta water as needed to loosen up the sauce. If you’re microwaving, use a microwave-safe dish, cover loosely, and stir halfway through for even heating.

FAQs

Can I use frozen spinach instead of fresh?

Absolutely! Just make sure to thaw and thoroughly squeeze out any excess moisture before adding it to the sauce, so you preserve that creamy consistency. Spinach and Artichoke Pasta is flexible and forgiving.

Is this recipe spicy if I add the jalapeños?

The diced jalapeños add a mild heat, but nothing overwhelming. For more kick, use the full can and even include some of the seeds. For a milder option, leave them out—the pasta will still be packed with flavor!

Can I make Spinach and Artichoke Pasta ahead of time?

Yes, you can prepare the dish a day in advance. Follow the recipe as written, cool completely, then refrigerate. When ready to serve, reheat gently and stir in a little reserved pasta water to revive the creaminess.

What other pasta shapes work well with this sauce?

While penne is fantastic, other short shapes like rigatoni, ziti, or rotini are wonderful too. Even shells will capture all that luscious sauce in their grooves.

Is there a way to lighten the dish?

Definitely! Choose reduced-fat cream cheese and light sour cream as noted in the ingredients. You can also use whole wheat pasta for extra fiber, and skip the extra cheese on top for a lighter finish.

Final Thoughts

I can’t encourage you enough to try this Spinach and Artichoke Pasta the next time you want comfort food that dazzles as much as it satisfies. It’s a creamy, crowd-pleasing dish that’s easy enough for busy weeknights, yet special enough for sharing with the people you love. Give it a go—you might just find your new favorite!