This Spinach Artichoke Pasta transforms a beloved appetizer into a creamy, satisfying weeknight meal.
Packed with fiber-rich spinach, heart-healthy artichokes, and protein from cheese, it delivers rich flavor without feeling heavy.
With a golden, crunchy panko topping and a quick 30-minute cook time, it’s a comforting, nutrient-dense dish perfect for busy evenings or simple meal prep.
Easy Spinach Artichoke Pasta
Equipment
- 1 large skillet or sauté pan
- 1 Large pot for boiling pasta
- 1 whisk
- 1 wooden spoon or spatula
- 1 Measuring Cup
- 1 Measuring tablespoon
- 1 Knife and Cutting Board
Ingredients
- 6 Tbsp salted butter divided
- 4 cloves garlic finely minced
- 2 5–6 oz. bags baby spinach
- 2 15-oz. cans artichoke hearts, drained and halved
- 3 Tbsp all-purpose flour
- 3 cups whole milk
- ½ cup grated Parmesan cheese
- 1½ cups grated mozzarella or Monterey Jack cheese
- Kosher salt to taste
- Ground black pepper to taste
- ¼ tsp cayenne pepper
- ½ cup low-sodium chicken broth optional, for thinning
- 12 oz penne pasta cooked al dente
- ½ cup seasoned panko breadcrumbs
- Crushed red pepper flakes to taste
Instructions
- Wilt the Spinach: Start by melting 2 tablespoons of butter in a large skillet or sauté pan over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the baby spinach in batches, stirring constantly until fully wilted, which should take about 1 minute. Once done, remove the spinach from the pan and set it aside in a bowl to keep it from overcooking.
- Sear the Artichokes: Increase the heat to medium-high and add 2 more tablespoons of butter to the same skillet. Add the drained and halved artichoke hearts and cook for 1–2 minutes, stirring frequently, until they develop a light golden color and slightly caramelize. Remove the artichokes from the skillet and set them aside with the spinach.
- Make the Cheese Sauce: Reduce the heat to low and melt the remaining 2 tablespoons of butter in the skillet. Once melted, sprinkle in the all-purpose flour, whisking continuously to form a smooth roux. Slowly pour in the whole milk while whisking to prevent lumps. Cook the mixture for 3–4 minutes, stirring frequently, until it thickens to a creamy consistency.
- Incorporate the Cheeses and Seasoning: Add the grated Parmesan and mozzarella (or Monterey Jack) cheeses to the sauce, stirring until fully melted. Season with kosher salt, freshly ground black pepper, and cayenne pepper to taste. If the sauce is too thick, gently whisk in a splash of low-sodium chicken broth to reach your desired consistency.
- Combine Pasta and Artichokes: Add the cooked penne pasta to the skillet, followed by the sautéed artichokes. Toss gently to coat the pasta and artichokes evenly with the creamy cheese sauce. Make sure all ingredients are thoroughly combined but handle the pasta gently to avoid breaking it.
- Fold in the Spinach: Carefully fold the wilted spinach into the pasta mixture. Stir just enough to distribute the spinach evenly throughout without crushing it, ensuring every bite has a balance of pasta, artichokes, and greens.
- Add the Crunchy Topping: Transfer the creamy pasta to a serving bowl or leave it in the skillet for table presentation. Sprinkle the seasoned panko breadcrumbs evenly over the top for a golden, crispy contrast. For extra flavor and texture, you can toast the panko in 2 tablespoons of olive oil over medium heat for 4–5 minutes before sprinkling.
- Garnish and Serve: Finish by adding a pinch of crushed red pepper flakes for a subtle kick, if desired. Serve the pasta immediately while hot, allowing the creamy sauce and crunchy topping to shine. Enjoy this comforting, cheesy, and veggie-packed dish as a quick weeknight dinner or a crowd-pleasing main course.
Notes
- For a lighter version, substitute half of the butter with olive oil.
- Frozen spinach can be used, but defrost and squeeze out excess water before cooking.
- Toast the panko breadcrumbs for extra crunch and nutty flavor.
- Adjust the cayenne and crushed red pepper to control spiciness.
- Leftover pasta can be reheated gently on the stovetop or in the oven with a splash of milk.
Chef’s Secrets For Creamy Perfection
The key to a perfectly creamy spinach artichoke pasta lies in the roux and cheese combination.
Whisking the flour into melted butter before adding milk prevents lumps and ensures a smooth sauce.
Allowing the sauce to thicken gradually over low heat develops rich flavor and prevents curdling.
Using a mix of Parmesan and mozzarella or Monterey Jack provides both depth and gooey meltiness.
Sautéing the artichokes until lightly golden adds subtle caramelized flavor, while folding in spinach at the very end preserves its vibrant color and delicate texture.
Serving Suggestions And Pairing Ideas
This pasta is a complete meal on its own, but it pairs beautifully with simple sides.
Serve with a crisp green salad or roasted vegetables for a balanced plate.
Garlic bread or crusty baguette makes an excellent accompaniment, especially for soaking up extra creamy sauce.
For an elegant touch, sprinkle fresh herbs like parsley or chives on top.
For a lighter option, consider substituting half the pasta with spiralized zucchini or cauliflower rice, maintaining the comforting creaminess while lowering carbs.
Storage Tips For Leftovers
Store leftover spinach artichoke pasta in an airtight container in the refrigerator for up to 3–4 days.
Reheat gently on the stovetop over low heat with a splash of milk or broth to prevent the sauce from thickening too much.
The panko topping is best added just before serving to retain crunch.
For longer storage, the pasta freezes well for up to 2 months.
Thaw overnight in the refrigerator and reheat slowly to maintain the creamy consistency and tender texture of the vegetables and pasta.
Frequently Asked Questions (FAQs)
1. Can I use frozen spinach instead of fresh?
Yes! Defrost frozen spinach completely and squeeze out as much liquid as possible to prevent a watery sauce. Then cook it just like fresh spinach.
2. What pasta works best for this recipe?
Penne is ideal because it holds the creamy sauce well, but fusilli, bowtie, or even rigatoni all work nicely. Choose any pasta that catches sauce in its crevices.
3. Can I make this recipe vegan or dairy-free?
Absolutely. Substitute butter with plant-based margarine or olive oil, milk with unsweetened almond or oat milk, and use vegan cheeses. Keep in mind the flavor will be slightly different but still delicious.
4. How can I make the topping extra crunchy?
Lightly toast the panko breadcrumbs in 2 tablespoons of olive oil over medium heat for 4–5 minutes, stirring frequently. This adds a nutty flavor and golden crispness.
5. Can I prepare this dish ahead of time?
Yes, you can cook the pasta and sauce separately and store them in the fridge for up to 2 days. Combine and reheat just before serving, then add fresh spinach and panko for the best texture.
