If you love classic spinach artichoke dip, you’re going to fall hard for this creamy Spinach Artichoke Pasta.
It’s rich, comforting, and packed with flavor — perfect for a cozy dinner or casual get-together.
Tender penne pasta gets tossed in a velvety sauce made with sour cream, parmesan, and cream cheese, with hearty bites of spinach and artichokes in every forkful.
Why You’ll Love This Recipe
Inspired by spinach artichoke dip – but hearty enough for dinner
One-pot friendly – easy to prepare and clean up
Creamy without heavy cream – uses sour cream and cream cheese
Family favorite – comforting, flavorful, and satisfying
Great for leftovers – reheats beautifully with a splash of pasta water
What You’ll Need (Ingredient Highlights)
Penne pasta – or any short pasta like rigatoni or fusilli
Spinach – fresh is ideal, but frozen can be used with a few tweaks
Artichoke hearts – canned and quartered for convenience
Cream cheese + sour cream – makes the sauce ultra creamy
Parmesan cheese – adds depth and saltiness
Butter – a rich base for the sauce
Garlic – fresh cloves add aromatic punch
Jalapeños – optional, but a fun spicy kick if you like heat
Pro Tips Before You Start
Drain artichokes well to avoid watery sauce.
Reserve pasta water – it makes the sauce cling better and adds silkiness.
Don’t overcook the spinach – it wilts quickly.
Taste before seasoning – parmesan and canned items add salt already.
Use block parmesan and grate it yourself for best melting and flavor.
How to Make Spinach Artichoke Pasta
Step 1:
Cook penne pasta in salted boiling water until al dente.
Reserve 1 cup of pasta water before draining.
Step 2:
In the same pot, melt 2 tablespoons of butter and add fresh spinach.
Cook for about 1 minute, stirring until wilted.
Transfer to a colander to drain.
Step 3:
In the empty pot, melt the remaining 4 tablespoons of butter.
Add cream cheese, sour cream, and parmesan.
Stir until smooth and gently bubbling.
Step 4:
Stir in the drained artichokes.
Cook for 1–2 minutes, then add in the drained spinach, garlic, and jalapeños if using. Heat through.
Step 5:
Add the cooked pasta and toss to combine.
Stir in reserved pasta water a little at a time until desired creaminess is reached.
Serve warm and enjoy!
What to Serve It With
A crisp green salad with lemon vinaigrette
Garlic bread or crusty baguette
Grilled chicken or roasted salmon on top
Steamed broccoli or roasted asparagus
A glass of chilled white wine like Chardonnay or Pinot Grigio
Variations / Substitutions
Use frozen spinach – thaw and squeeze out moisture well
Add protein – grilled chicken, shrimp, or chickpeas
Spice it up – double the jalapeños or add red pepper flakes
Go gluten-free – use GF pasta and check your dairy labels
Add more veggies – mushrooms, sun-dried tomatoes, or roasted red peppers work great
Storage & Leftovers
Fridge: Store in an airtight container for up to 4 days.
Reheat: Gently warm on the stove or in the microwave.
Add a splash of water or milk to revive the sauce.
Freezing not recommended – the cream-based sauce can separate after thawing.
FAQs
Can I use frozen spinach?
Yes, use about 6 oz. Thaw and squeeze dry before adding to the sauce.
Is this dish spicy?
Not by default, but the jalapeños add heat.
Leave them out for a mild version.
Can I make it ahead?
Yes! It reheats well.
Just keep some pasta water to loosen the sauce when reheating.
What’s the best pasta shape for this?
Short shapes like penne, rigatoni, or shells hold the creamy sauce well.
Final Thoughts
Spinach Artichoke Pasta is cozy comfort food with a twist.
It brings together all the flavor of your favorite party dip in a full, satisfying meal.
Whether you’re cooking for family or entertaining guests, this creamy pasta will leave everyone going back for seconds.
