Easy (& Creamy) Spinach Artichoke Pasta

If you love creamy pasta but don’t love complicated recipes, this one’s for you!

This spinach artichoke pasta is the kind of dinner I make when I want something comforting but don’t have the energy for anything fussy.

It uses simple ingredients and comes together faster than you’d expect, which is always a bonus on busy nights.

The flavors are familiar and cozy, like your favorite spinach artichoke dip turned into a real meal.

It’s filling without being heavy and easy to tweak based on what’s in your fridge.

I usually serve it on its own, but it also plays nice with chicken, shrimp, or even a side salad.

What You Need to Make Spinach Artichoke Pasta

Pasta – Use whatever shape you’ve got in the pantry, just pick one that holds onto sauce well.
Olive oil – Helps get the garlic going and adds a little richness to the base.
Garlic – Fresh is best here and gives the sauce that cozy, savory flavor right away.
Heavy cream – This is what makes the sauce creamy and smooth without needing anything complicated.
Cream cheese – Adds body and that classic spinach artichoke flavor everyone loves.
Parmesan cheese – Brings in a salty, nutty kick that pulls the whole sauce together.
Artichoke hearts – These give the pasta texture and that slightly tangy bite.
Fresh spinach – Wilts right into the sauce and makes the dish feel a little more balanced.
Salt – Helps all the flavors pop instead of tasting flat.
Black pepper – Adds a little warmth without overpowering the sauce.
Red pepper flakes – Totally optional, but nice if you like a bit of heat.

Bring a big pot of salted water to a boil and cook your pasta until just al dente.

Before draining, scoop out a little pasta water and set it aside in case the sauce needs thinning later.

Drain the pasta and let it hang out while you start the sauce.

If you forget the pasta water, a splash of warm milk or cream works too.

Heat olive oil in a large pan over medium heat, then add the garlic.

Stir it around for about 30 seconds until it smells amazing but doesn’t brown.

This step sets the tone for the whole dish.

Pour in the heavy cream and add the cream cheese, stirring until everything melts together smoothly.

The sauce should look thick and glossy, not clumpy.

Give it a minute or two to fully come together.

Softened cream cheese blends faster and saves you some stirring.

Stir in the Parmesan, salt, pepper, and red pepper flakes if you’re using them.

Let the sauce simmer gently so the cheese melts in and thickens things up a bit.

It should coat the back of a spoon.

If it thickens too much, add a splash of that reserved pasta water.

Toss in the artichokes and spinach, stirring until the spinach wilts down into the sauce.

It looks like a lot at first but shrinks fast.

Everything should be evenly mixed and cozy in the pan.

Chopping the spinach first helps it blend into the sauce instead of clumping.

Add the cooked pasta to the pan and toss until every piece is coated in sauce.

Let it warm through for a minute so everything comes together.

Taste and adjust seasoning if needed.

Serve it right away while the sauce is at its creamiest.

This spinach artichoke pasta is creamy, simple, and made with everyday ingredients.

The sauce is rich without being heavy and coats the pasta evenly.

And it’s easy to customize with protein or extra veggies if you want!

Ingredients

Steps

Bring a large pot of salted water to a boil and cook the pasta according to package directions. Reserve ½ cup of pasta water, then drain the pasta and set it aside.
Heat olive oil in a large skillet over medium heat. Add the garlic and cook for about 30 seconds, stirring until fragrant.
Lower the heat slightly and add the heavy cream and cream cheese. Stir until the cream cheese melts and the sauce is smooth.
Stir in the Parmesan cheese, salt, black pepper, and red pepper flakes. Let the sauce simmer for 2 to 3 minutes until slightly thickened.
Add the chopped artichokes and spinach, stirring until the spinach wilts.
Add the cooked pasta to the skillet and toss to coat. Use reserved pasta water a little at a time if the sauce needs loosening.