Creamy Spinach Artichoke Pasta
Inspired by everyone’s favorite dip, this Creamy Spinach Artichoke Pasta is rich, cheesy, and packed with flavor. With a velvety sauce made from cream cheese, sour cream, parmesan, and tender spinach and artichokes—it's the perfect cozy dinner for any night of the week.
Ingredients
- 6 Tbsp unsalted butter divided
- 10 oz fresh spinach
- 4 oz cream cheese cut into pieces
- 1 cup 8 oz sour cream
- 1 cup shredded parmesan cheese
- 2 cans 15 oz each quartered artichoke hearts, well drained
- 4 oz can diced jalapeños drained (optional)
- 1 large or 2 small garlic cloves pressed
- 16 oz penne pasta + 1 cup reserved pasta cooking liquid
Instructions
- Cook pasta in a large pot of salted water.
- Reserve 1 cup pasta water, then drain.
- In a large pot, melt 2 Tbsp butter over medium heat.
- Add spinach and stir until wilted. Transfer to a colander to drain.
- Add 4 Tbsp butter to the pot.
- See full steps with tips & photos → https://mischacrossing.com/creamy-spinach-artichoke-pasta/
Notes
- You can use frozen spinach (thawed and drained) in place of fresh.
- For extra richness, add a splash of heavy cream or a handful of mozzarella.
- Add grilled chicken or shrimp for a protein boost.
- Leftovers keep well in the fridge for 3 days; reheat gently with a splash of milk.