Name: Spinach Artichoke Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 6 Tbsp salted butter, divided; 4 cloves garlic, finely chopped; 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; 1/2 cup grated parmesan cheese; 1 1/2 cups grated mozzarella or Monterey Jack cheese; Kosher salt and ground black pepper, to taste; 1/4 tsp cayenne pepper; 1/2 cup low-sodium chicken broth (optional); 12 oz penne pasta, cooked until al dente; 1/2 cup seasoned panko breadcrumbs; Crushed red pepper, to taste

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This spinach artichoke pasta is everything I love about the classic dip, but transformed into a hearty and comforting pasta dish. Creamy, cheesy, and loaded with tender spinach and artichokes, it comes together in just 30 minutes and feels like the ultimate weeknight indulgence.

Why You’ll Love This Recipe

I like how this dish turns a party favorite into a satisfying dinner. The sauce is rich, cheesy, and perfectly coats the pasta without being too heavy. I put a little cayenne pepper for a kick, and the crunchy panko topping gives it the perfect texture contrast. I also love that it’s versatile—I can use penne, fusilli, or even bowties depending on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

6 Tbsp salted butter, divided
4 cloves garlic, finely chopped
2 (5- to 6-oz.) bags baby spinach
2 (15-oz.) cans artichoke hearts, drained and halved
3 Tbsp all-purpose flour
3 cups whole milk
1/2 cup grated parmesan cheese
1 1/2 cups grated mozzarella or monterey jack cheese
Kosher salt and ground black pepper, to taste
1/4 tsp cayenne pepper
1/2 cup low-sodium chicken broth (optional)
12 oz penne pasta, cooked until al dente
1/2 cup seasoned panko breadcrumbs, to serve
Crushed red pepper, to taste

Directions

In a large pot or skillet, melt 2 tablespoons of butter. Add the garlic and spinach and cook until wilted, about 1 minute. Remove and set aside.
Melt 2 more tablespoons of butter in the same pot over medium-high heat. Add the artichokes and sauté for 1–2 minutes until lightly browned. Remove and set aside.
Lower the heat to low, add the remaining butter, then whisk in the flour. Slowly pour in the milk, whisking until smooth. Cook 3–4 minutes until thickened. Stir in parmesan, mozzarella, salt, pepper, and cayenne. If too thick, add chicken broth.
Return the artichokes and pasta to the pot, tossing gently to coat. Fold in the spinach.
Transfer to a serving bowl and top with panko and crushed red pepper. Serve immediately.

Servings and timing

This recipe makes 10 servings. It takes about 10 minutes of prep time and 20 minutes of cooking, ready in 30 minutes total.

Variations

I sometimes swap penne for fusilli or bowties for fun texture. If I want extra creaminess, I stir in a little cream cheese or heavy cream. For a vegetarian version, I skip the chicken broth and use vegetable broth instead. When I want protein, I add grilled chicken or shrimp.

Storage/Reheating

I keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop with a splash of milk or broth to loosen the sauce. I avoid reheating in the microwave too long because the sauce can separate.

FAQs

Can I make this pasta ahead of time?

Yes, I can prepare the sauce and pasta separately, then combine and bake when I’m ready to serve. I just add the panko right before baking for crunch.

Can I freeze spinach artichoke pasta?

I don’t recommend freezing this dish because the creamy sauce may separate, but I can freeze just the sauce in a freezer-safe container for up to 2 months.

What type of cheese works best?

I usually use mozzarella or Monterey Jack for creaminess, but I like adding sharp cheddar for extra flavor. Parmesan is essential for the salty, nutty finish.

How do I make the panko topping extra crunchy?

I toss the panko with a little olive oil and toast it in a skillet for 5 minutes before sprinkling it on top.

Can I make this dish spicy?

Yes, I add extra cayenne pepper or crushed red pepper flakes for more heat.

Conclusion

This spinach artichoke pasta is creamy, comforting, and perfect when I want an indulgent meal that comes together quickly. I love how it turns a beloved dip into a hearty dinner that feeds a crowd. With its cheesy sauce, tender spinach, and artichokes, plus that crispy panko topping, it always hits the spot.