Creamy Spinach-Artichoke Pasta
- 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
- 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.
- 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.
- 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.
- Preheat your oven’s broiler.
- Transfer pasta mixture to a baking dish. Sprinkle panko over the pasta.
- Heat dish under the broiler to brown the bread crumbs, 2 to 3 minutes.
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.
What others are saying
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!
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.
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.
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.
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.