Name: Spinach Artichoke Pasta with Garlic and Cheese Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 cloves garlic, finely chopped; 2 (5- to 6-oz.) bags baby spinach; 2 (15-oz.) cans artichoke hearts, drained and halved; 6 Tbsp. salted butter, divided; 3 cups whole milk; 1/2 cup grated parmesan cheese; 1 1/2 cups grated mozzarella or monterey jack cheese; 3 Tbsp. all-purpose flour; Kosher salt, to taste; 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

Jump to Recipe· 4.3 from 67 reviews

If you love the creamy, comforting vibes of classic spinach artichoke dip and crave a hearty, satisfying pasta dish, then you are going to adore this Spinach Artichoke Pasta with Garlic and Cheese Recipe. It’s like your favorite dip transformed into a luscious, cheesy pasta that hugs every forkful with vibrant spinach, tender artichokes, and a garlicky, cheesy sauce that feels like a warm hug. Whether you’re cooking for a cozy night in or feeding a crowd, this recipe brings together simple, rich ingredients to create something truly special and unforgettable.

Ingredients You'll Need

The image shows a close-up of a white plate full of cooked artichoke pieces, which are yellowish-green with some light brown spots indicating they are sautéed or roasted. The artichokes are chunky and layered, with visible soft texture. A woman's hand holds the white plate from the top left corner, tilting it to pour the artichokes into a large, blue, enamel-coated pot with a cream-colored inside. The pot is sitting on a stove with a white marbled surface in the background, and steam rises from the pot, adding a warm and fresh feel to the scene. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this recipe plays a starring role, making the dish beautifully balanced in flavor, texture, and color. From silky butter and sharp cheeses to fresh garlic and tender greens, these essentials come together to create that irresistible creamy pasta sensation.

6 Tbsp. salted butter: Adds richness and helps build the creamy base for the sauce.
4 cloves garlic, finely chopped: Infuses the dish with warm, aromatic flavor that cuts through the cheese.
2 (5- to 6-oz.) bags baby spinach: Provides vibrant color and a tender, mild green taste.
2 (15-oz.) cans artichoke hearts, drained and halved: Brings a lovely, tangy bite and tender texture.
3 Tbsp. all-purpose flour: Thickens the sauce, giving it that perfect creamy consistency.
3 cups whole milk: Creates the velvety foundation for the cheese sauce.
½ cup grated parmesan cheese: Adds nutty, savory depth and umami richness.
1 ½ cups grated mozzarella or Monterey Jack cheese: Brings gooey meltiness and mild creaminess to the pasta.
Kosher salt and ground black pepper, to taste: Essential for seasoning and enhancing all the flavors.
¼ tsp. cayenne pepper: Adds a subtle kick that elevates the dish without overpowering it.
½ cup low-sodium chicken broth (optional): Helps loosen the sauce if it becomes too thick, balancing the texture.
12 oz. penne pasta, cooked until al dente: Provides the perfect sturdy vehicle for soaking up all that sauce.
½ cup seasoned panko breadcrumbs, to serve: Adds a satisfying crunch that contrasts beautifully with the creamy pasta.
Crushed red pepper, to serve: For those who crave an extra touch of heat and vibrant color on top.

How to Make Spinach Artichoke Pasta with Garlic and Cheese Recipe

Step 1: Wilt the Spinach with Garlic

Begin by melting 2 tablespoons of butter in a large pot or skillet over medium heat. Toss in the finely chopped garlic and baby spinach, stirring until the greens just start to wilt, which usually takes about a minute. The garlic infuses the butter with its fragrant essence, while the spinach softens, releasing a fresh, vibrant flavor. Once wilted, set the spinach aside—this step ensures the greens stay tender and don’t overcook during the rest of the process.

Step 2: Sauté the Artichokes

Next, add another 2 tablespoons of butter to the same pot and turn the heat up to medium-high. Introduce the halved artichoke hearts, tossing and stirring them until they develop a gentle golden hue, about 1 to 2 minutes. This quick sauté lends the artichokes a subtle caramelized flavor that adds depth and complexity to the dish. Once browned, remove them from the pot and set aside with the spinach.

Step 3: Make the Creamy Cheese Sauce

Lower the heat to medium-low and add the remaining 2 tablespoons of butter. When it’s melted and bubbling, sprinkle in the flour while whisking constantly—this creates a smooth roux that thickens the sauce beautifully. Slowly pour in the milk, whisking continuously to prevent lumps, and cook the mixture until it starts to thicken, usually between 3 and 4 minutes. Then stir in the grated parmesan and mozzarella cheeses along with kosher salt, freshly ground black pepper, and cayenne pepper for a little zing. If the sauce feels too thick, gently splash in the chicken broth to loosen it just right. This silky, cheesy sauce is the soul of the Spinach Artichoke Pasta with Garlic and Cheese Recipe, wrapping every bite in creamy comfort.

Step 4: Combine Ingredients and Pasta

Return the sautéed spinach and artichokes back into the cheese sauce, folding them in to distribute all those vibrant flavors evenly. Finally, fold in the cooked penne pasta, making sure every piece is coated generously with the sauce. The combination of tender pasta, earthy greens, and cheesy sauce is simply irresistible. At this point, your kitchen will be filled with the most inviting aroma!

How to Serve Spinach Artichoke Pasta with Garlic and Cheese Recipe

A close-up image of a white bowl filled with a creamy pasta dish. The pasta includes golden yellow artichoke hearts visible as distinct layers with a soft, fibrous texture scattered throughout the dish. There are wilted dark green spinach leaves mixed in, giving a contrast in colors. The creamy sauce coating the pasta has a light beige color with small red chili flakes sprinkled on top. The surface background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle the top with seasoned panko breadcrumbs for a delightful crunch that contrasts perfectly with the creamy texture below. For a pop of color and a bit of heat, crushed red pepper flakes are an excellent choice. A little extra grated parmesan on top can also enhance that cheesy goodness and make the dish look as incredible as it tastes.

Side Dishes

This pasta pairs wonderfully with lighter sides to balance its richness. A fresh green salad with a bright lemon vinaigrette or some roasted cherry tomatoes make lovely accompaniments. Garlic bread or a warm crusty baguette also work beautifully if you want to double down on comforting carb love.

Creative Ways to Present

For a special occasion, serve the Spinach Artichoke Pasta with Garlic and Cheese Recipe in individual baking dishes topped with the panko breadcrumbs, then broil for a couple of minutes until golden brown and crispy on top. This adds an irresistible texture contrast and makes for a fun, shareable dish everyone will appreciate.

Make Ahead and Storage

Storing Leftovers

You can refrigerate leftover spinach artichoke pasta in an airtight container for up to 3 days. The flavors actually deepen after sitting, making for an even tastier meal the next day. Just give it a gentle stir before reheating to redistribute the sauce.

Freezing

This pasta freezes well if you want to save portions for later. Place cooled portions in freezer-safe containers or bags, making sure to leave some room for expansion. It’s best enjoyed within 2 months for optimal flavor and texture.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally and adding a splash of milk or broth to bring back the sauciness. You can also microwave it, but be sure to heat in short bursts and stir in between to avoid curdling the cheese sauce.

FAQs

Can I use fresh artichokes instead of canned?

Absolutely! Fresh artichokes add a lovely depth and texture, though they require more prep time. Make sure to steam or boil the fresh artichokes until tender before adding them to the recipe.

Is there a vegetarian version of the Spinach Artichoke Pasta with Garlic and Cheese Recipe?

Yes! Simply omit the chicken broth or replace it with vegetable broth to keep the dish fully vegetarian without sacrificing flavor or creaminess.

What kind of pasta works best with this recipe?

Penne is ideal because its ridges and hollow center trap the sauce beautifully, but rigatoni, fusilli, or even farfalle would also work well to soak up all that cheesy goodness.

Can I make this recipe dairy-free?

With some substitutions, yes. Use dairy-free butter, plant-based milk, and vegan cheeses to recreate the creamy texture. The flavor profile may shift a little but it can still be delicious!

How spicy is this dish?

The cayenne pepper adds just a gentle warmth that enhances the dish without making it spicy. You can easily adjust or omit it based on your heat preference.

Final Thoughts

This Spinach Artichoke Pasta with Garlic and Cheese Recipe is a winner any time you want a cozy, flavorful dinner that impresses without stress. The creamy, garlicky sauce paired with tender greens and hearty pasta makes it a satisfying comfort food that feels special and homemade. I genuinely hope you make this recipe soon and enjoy every luscious bite as much as I do!