Creamy Spinach-Artichoke Pasta

Image of Team Mealthy
Rated 5.0 based on 5 customer reviews


  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 20 ounces baby spinach
  • 2 (14 ounce) cans artichoke hearts, drained and artichokes halved
  • salt and freshly ground black pepper to taste
  • 3 cups whole milk
  • 12 ounces penne pasta
  • 4 ounces cream cheese
  • ½ cup grated Parmesan cheese
  • 1½ cups grated mozzarella (or Monterey Jack) cheese
  • ¼ teaspoon cayenne pepper
  • ½ cup low-sodium chicken broth, or as needed
  • ½ cup seasoned panko bread crumbs
  • 1 pinch red pepper flakes, or to taste


  1. Heat olive oil in a large pot or skillet over medium. Cook garlic in oil until fragrant, about 30 seconds; add spinach and cook until wilted, about 1 minute. Stir the artichoke halves with the spinach, season with salt and pepper, and cook to heat the artichokes, 1 to 2 minutes more. Transfer mixture to a bowl.
  2. Return pot to medium heat; add milk and penne. Bring milk to a simmer and cook until milk thickens and the pasta is al dente, 13 to 15 minutes.
  3. Stir cream cheese, Parmesan cheese, mozzarella cheese, and cayenne pepper with the pasta; season with red pepper flakes. Continue cooking, stirring continually, until the cheese melts completely, adding chicken broth as needed to keep the liquid from getting too thick, 2 to 3 minutes.
  4. Preheat your oven’s broiler.
  5. Transfer pasta mixture to a baking dish. Sprinkle panko over the pasta.
  6. Heat dish under the broiler to brown the bread crumbs, 2 to 3 minutes.
Mealthy tip:

Baby arugula adds a peppery kick when substituted for the spinach. Enhance the flavor of the bread crumbs by adding 1-2 tablespoons of grated Parmesan cheese and chopped parsley. To make the dish vegetarian, simply use vegetable stock in place of the chicken.


5.0out of 5 Stars

(5 Reviews)

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What others are saying

Image of Tarragon Boi

Tarragon Boi says:

My wife LOVES spinach-artichoke dip. This tasted just like it. You could also do this as a mac and cheese, just replace the penne with macaroni.

Image of Tal Levitas

Tal Levitas says:

This is the perfect dish for a college football tailgate party. I added chicken to it and it was the perfect dish.

Image of Steve Failows

Steve Failows says:

definitely delivers on those Spinach Artichoke dip flavors, always a killer combo. Next time I'll probably add more crushed red pepper for more kick, but that's easy enough to finish off each serving with.

Image of Alyx Leigh

Alyx Leigh says:

OH MY GOODNESS....this was delicious!!! what an idea... hubby and I love spinach artichoke dip, to make it as a pasta dish!!! yummmmm...will definitely make again and again.

Image of Erica Schaefer

Erica Schaefer says:

Two of my favorite things, spinach dip and pasta! I'm on carb overload right now but that's ok because it was so delicious. I did add more cream cheese and Monterey Jack, and a little paprika too. Just some small revisions. Perfection!