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.