A few winters ago, I was craving something creamy and comforting but also packed with flavor and a touch of green. I had leftover spinach dip from a holiday party and a box of fettuccine just waiting to be used. That’s when the idea for this spinach artichoke pasta first came together in my kitchen – a creamy twist on two of my favorite things: pasta and that irresistible dip.

Now, whenever I want something cozy that still feels a little elegant, I whip up this pasta. The creamy sauce hugs every noodle, while tender artichoke hearts and wilted spinach bring brightness and balance. It’s easy enough for a weeknight and special enough to serve at a dinner gathering.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!
Fettuccine – A wide noodle that holds onto the creamy sauce perfectly.
Fresh spinach – Adds a pop of color and healthy greens to the dish.
Artichoke hearts – Give a briny, earthy contrast to the rich sauce.
Heavy cream – The foundation for a silky, indulgent base.
Cream cheese – Helps thicken the sauce and mimic that spinach dip flavor.
Parmesan cheese – Adds nutty sharpness and depth to the cream sauce.
Garlic – Infuses the dish with bold aromatic flavor.
Olive oil – Used to sauté and build the flavor.
Red pepper flakes – Optional, but a pinch adds a nice little kick.
Salt and black pepper – Essential seasonings that tie it all together.

Tools You’ll Need

Large pot – For boiling your pasta evenly and with enough space.
Large skillet – Perfect for cooking the sauce and blending the ingredients.
Wooden spoon – Helps stir the sauce without damaging your pan.
Knife and cutting board – For chopping garlic and trimming the artichokes.
Grater – For freshly grated Parmesan that melts smoothly into the sauce.

Instructions

Step 1:

I start by boiling a large pot of salted water, then I add the fettuccine and cook until it’s al dente.

Step 2:

While the pasta cooks, I heat olive oil in a large skillet over medium heat and add minced garlic, cooking until it’s fragrant but not browned.

Step 3:

Next, I stir in the cream cheese and heavy cream. I whisk until the mixture becomes smooth and begins to bubble gently.

Step 4:

I add in the Parmesan cheese and stir until it’s melted and incorporated into the sauce.

Step 5:

Then I fold in the spinach, letting it wilt down, and follow with the artichoke hearts. I let everything simmer for 3-5 minutes to blend all the flavors.

Step 6:

Once the pasta is done, I drain it and immediately toss it into the sauce. I gently stir everything together so the noodles get well coated.

Step 7:

Before serving, I sprinkle in a bit of salt, cracked black pepper, and a pinch of red pepper flakes for some heat.

Tips

If I want a thicker sauce, I add a bit more cream cheese. For extra texture, I sometimes top it with toasted breadcrumbs before serving. And if I need to lighten it up, I swap the heavy cream with half-and-half or even whole milk, though the richness won’t be quite the same.

Ways to Serve

I love to serve this pasta with warm garlic bread or a simple green salad with lemon vinaigrette. It’s also great paired with a glass of white wine like Chardonnay or Pinot Grigio. If you’re planning ahead, it makes for a wonderful main dish at brunch or a cozy dinner party centerpiece.

Frequently Asked Questions

What makes this spinach artichoke pasta so creamy?

This spinach artichoke pasta gets its creaminess from the combination of cream cheese, heavy cream, and Parmesan cheese, which melt into a silky, rich sauce.

Can I use frozen spinach or canned artichokes?

Yes, frozen spinach works great – just make sure to thaw and squeeze out any excess moisture. Canned artichokes are also fine; rinse them well before using.

Can I make this dish vegan?

Absolutely. I’ve made this using dairy-free cream cheese, plant-based milk, and vegan Parmesan – and it still turns out delicious and creamy.

See You in the Kitchen

I hope you give this spinach artichoke pasta a try! It’s one of those dishes that feels indulgent and comforting without being complicated. Let me know how it turns out for you, and don’t forget to share your version if you tweak it!

Happy Cooking!