Creamy Spinach Artichoke Pasta

Discovering this creamy spinach and artichoke pasta felt like finding a cozy new favorite on a chilly evening. There is something magically soothing about that velvety, garlicky sauce clinging to every forkful, reminding me of comfort on a plate.

I remember the first time I tried this recipe when unexpected guests stopped by; the blend of tender spinach and artichoke hearts in that luscious sauce had everyone asking for seconds — and I didn’t have to break a sweat.

Ingredients

• Pasta: I reach for penne or rigatoni because their grooves hold onto the sauce perfectly, giving each bite a creamy hug
• Baby spinach: Adds freshness and a gentle earthiness; make sure to roughly chop for even cooking
• Artichoke hearts: I use canned for convenience; just drain and quarter them so they meld nicely
• Butter and flour: The base for the roux, creating that velvety cream texture
• Milk and heavy cream: The heart of the sauce, gives it that rich, silky quality
• Cream cheese and Parmesan: Double the creaminess and add a savory, cheesy depth you’ll crave
• Spices: Oregano and a pinch of red pepper flakes bring warmth and a gentle kick, but skip the pepper if you prefer mild
• Parsley and extra Parmesan garnishes: Fresh parsley adds a pop of color and brightness; extra Parmesan is always a win

Instructions

Get Everything Ready:

Bring a large pot of salted water to a boil. The anticipation builds as you wait for that perfect rolling boil, signaling that your pasta is ready for its transformation.

Cook Your Pasta:

Follow package instructions until the pasta is perfectly al dente. Reserve some pasta water - this secret ingredient helps adjust your sauce to just the right consistency.

Start the Sauce:

Melt butter in a skillet over medium heat; nudge the onions in and listen for their gentle sizzle as they soften and release sweetness. Add garlic and breathe in that fragrant burst.

The Roux Moment:

Stir in flour, letting it cook briefly to rid the raw taste, then slowly whisk in milk and cream. Watch as the mixture thickens, smooth and silky like velvet.

Add the Cheeses & Season:

Whisk in cream cheese and Parmesan until melted, forming a rich, luscious sauce. Sprinkle oregano and red pepper flakes for depth and gentle warmth; taste and adjust salt and pepper to your liking.

Vegetable Finale:

Fold in spinach and artichoke hearts, watching the spinach wilt and the artichokes warm just right, adding layers of texture and flavor.

Bring It All Together:

Toss the drained pasta into the skillet, coating each piece lovingly with sauce. Slowly add reserved pasta water if needed, until you reach that perfect creamy consistency that clings and oozes with every bite.

Serve It Up:

Garnish with fresh parsley and a generous sprinkle of Parmesan. Serve immediately, savoring the comforting aroma that invites you to dig in.

Save

This dish isn’t just dinner — it’s the perfect comfort after a long day, a way to bring people together around the table with laughter and full bellies. It’s become a staple when I want to celebrate simple joys.

Keeping It Fresh

Use fresh baby spinach whenever possible, and add the parsley right before serving to keep that fresh pop of green and flavor.

When You're Missing Something

If you don’t have cream cheese, a dollop of mascarpone or ricotta can add similar creaminess. No spinach? Substitute with kale or swiss chard for a twist.

Serving Ideas That Clicked

This pasta shines alongside a crisp green salad or garlic bread for soaking up any leftover sauce.

• Don’t forget to sprinkle extra Parmesan at the table — it’s always a crowd-pleaser
• If someone’s craving heat, pass the crushed red pepper flakes for personalized spice levels
• Leftovers reheat beautifully, just add a splash of milk to revive the sauce texture

Save

Thanks for hanging out in the kitchen with me. I hope this recipe finds its way to your table and your heart in the same cozy way it did to mine.

Recipe Questions & Answers

→ What pasta types work best with this dish?

Short pasta shapes like penne or rigatoni hold the creamy sauce well, making each bite flavorful.

→ Can I substitute the cream cheese used in the sauce?

Yes, cream cheese can be swapped with mascarpone or ricotta for a slightly different but still creamy texture.

→ How do I avoid a grainy sauce?

Gradually whisk the milk and cream into the roux over medium heat to ensure a smooth, thickened sauce without lumps.

→ Is it possible to add protein to this dish?

Absolutely, cooked chicken or white beans can be stirred in to boost protein content without altering the flavor much.

→ How can I make a lighter version of this creamy sauce?

Using half-and-half instead of heavy cream reduces richness while keeping the sauce smooth and flavorful.