Creamy Spinach Artichoke Pasta

Discovering this creamy spinach and artichoke pasta felt like finding a cozy secret in the kitchen. The moment I first stirred those tender greens and artichoke hearts into a velvety cream sauce, it instantly became a comforting go-to that warms up any evening.

I remember the first time unexpected guests arrived and I whipped this up with whatever I had on hand—everyone was so impressed, asking for the recipe by the end of the night.

Ingredients

• Pasta: I reach for penne or rigatoni because their ridges hold the creamy sauce perfectly
• Fresh baby spinach: It wilts quickly and brings a bright color plus natural sweetness
• Artichoke hearts: Canned ones work well and add that unique tangy flavor
• Garlic and onion: They build the base flavor—don&t rush this step
• Dairy: Butter, cream, cream cheese and Parmesan make the sauce irresistible and silky
• Seasonings: Red pepper flakes add a subtle kick, but feel free to skip if you prefer mild
• Garnish: Extra Parmesan and parsley make the final dish fresh and inviting

Instructions

Get Everything Ready:

Start by boiling salted water and prepping the pasta so it cooks perfectly al dente, reserving some pasta water for that magical saucy finish.

Sauté the Aromatics:

Melt the butter and gently cook onion until translucent, then add garlic to fill the air with a warm inviting aroma.

Build the Veggie Base:

Stir in artichoke hearts, letting them soften while you break up the chunks, then toss in the spinach until it wilts to a tender green.

Create the Creamy Sauce:

Lower the heat and add cream cheese, stirring until it melts smoothly. Pour in heavy cream and milk, then add Parmesan and seasonings, simmering until the sauce thickens slightly.

Bring It All Together:

Add the drained pasta to the sauce, tossing to coat every piece. If it feels too thick, add reserved pasta water a splash at a time until it reaches the perfect silky texture.

Finishing Touches:

Serve immediately, sprinkled with extra Parmesan and fresh parsley, and enjoy that first satisfying bite.

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This pasta became more than just dinner when I served it to my family on a chilly night—it turned into comforting hugs on a plate and created memories around the table.

Keeping It Fresh

Fresh baby spinach is ideal but if you’re in a pinch, frozen spinach works great too; just thaw and squeeze out excess water first to keep the sauce from getting watery.

When You're Missing Something

If you don&t have artichoke hearts, try substituting with sautéed mushrooms or sun-dried tomatoes for a different but equally delicious twist.

Serving Ideas That Clicked

I love pairing this pasta with crispy garlic bread and a simple green salad to balance the creamy richness.

• Don&t forget a sprinkle of extra Parmesan before serving
• Drizzle a little olive oil for added richness if you like
• Leftovers taste amazing even chilled or lightly reheated

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Thanks for cooking along! I hope this creamy pasta brings you the same comfort and joy it brings me after a long day.

Frequently asked questions about this recipe

→ Can frozen spinach be used instead of fresh?

Yes, thawed and well-drained frozen spinach works well and easily substitutes fresh without losing flavor.

→ How can the sauce be lightened?

Swap heavy cream for half-and-half or whole milk to reduce richness while keeping the creaminess.

→ What pasta types work best for this dish?

Penne, rigatoni, or other tubular pastas hold the sauce well and complement the textures of the vegetables.

→ Is it possible to add protein to this dish?

Cooked chicken or shrimp make excellent additions, enhancing the flavor and making it heartier.

→ How thick should the sauce be?

The sauce should be creamy but fluid enough to coat the pasta evenly, adjustable by reserved pasta water.