This spinach artichoke pasta is everything I love about the classic dip, but with the comfort of pasta in every bite. It’s creamy, cheesy, and loaded with garlicky spinach and tender artichoke hearts, all finished with a crunchy panko topping. I find it’s the kind of meal that makes me forget about side dishes—because the pasta itself is a full experience.

Why You’ll Love This Recipe

I love how this pasta combines rich, cheesy sauce with the freshness of spinach and the tang of artichokes. The penne holds onto the sauce perfectly, and the toasted panko crumbs give that irresistible crunch I usually get from baked casseroles—without needing to turn on the oven. It’s ready in just 30 minutes, making it perfect for busy weeknights, but it also feels special enough for weekend company.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

6 Tbsp salted butter, divided
4 cloves garlic, finely chopped
2 (5- to 6-oz) bags baby spinach
2 (15-oz) cans artichoke hearts, drained and halved
3 Tbsp all-purpose flour
3 cups whole milk
1/2 cup grated parmesan cheese
1 1/2 cups grated mozzarella or monterey jack cheese
Kosher salt and 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, to taste

Directions

1. I start by melting 2 tablespoons of butter in a large pot over medium heat. I add the garlic and spinach, stirring until just wilted, about 1 minute, then set the spinach aside.

2. In the same pot, I melt another 2 tablespoons of butter over medium-high heat, add the artichoke hearts, and cook for 1–2 minutes until lightly browned. I set those aside too.

3. I lower the heat to low, melt the last 2 tablespoons of butter, then whisk in the flour. Once it’s combined, I slowly pour in the milk, whisking constantly until thickened, about 3–4 minutes.

4. I stir in the parmesan, mozzarella, salt, pepper, and cayenne until melted. If the sauce feels too thick, I add a splash of chicken broth.

5. I return the artichokes to the pot, add the pasta, and gently fold in the spinach.

6. I transfer everything to a serving bowl and sprinkle with seasoned panko and crushed red pepper before serving.

Tip: I like to toast the panko in a skillet with a bit of olive oil for extra crunch.

Servings And Timing

This recipe makes about 10 servings. Prep time is 10 minutes, cook time is 20 minutes, so I have it on the table in 30 minutes total.

Variations

• I sometimes swap penne for fusilli or bowtie pasta for a fun twist.

• For a vegetarian version, I replace the chicken broth with vegetable broth or leave it out.

• Adding a handful of sun-dried tomatoes brings a sweet-tart contrast to the creamy sauce.

• If I want it extra rich, I stir in a few ounces of cream cheese just before adding the pasta.

• For a spicy kick, I increase the cayenne or use pepper jack cheese.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it on the stovetop over low heat, adding a splash of milk or broth to loosen the sauce. The panko topping softens in the fridge, so I sometimes make a fresh batch to sprinkle on top after reheating.

FAQs

1. Can I use frozen spinach instead of fresh?

Yes, I use a 10-ounce package of frozen chopped spinach when fresh isn’t handy. I just thaw it and squeeze out as much liquid as possible before cooking.

2. Can I make this ahead of time?

Yes, I prepare the pasta and sauce separately, then combine and reheat just before serving. I add the panko topping last to keep it crunchy.

3. What’s the best pasta shape for this recipe?

I usually use penne because it holds the sauce well, but rotini, fettuccine, or bowtie pasta also work beautifully.

4. Can I bake this pasta?

I can, but I find it’s unnecessary since it’s already hot and creamy. If I do bake it, I transfer it to a dish, top with panko, and bake at 375°F for about 10 minutes.

5. How do I keep the sauce from becoming too thick?

I watch it closely while cooking and add a splash of chicken or vegetable broth if it tightens up too much.

Conclusion

This spinach artichoke pasta is creamy, comforting, and just indulgent enough to make any dinner feel special. I love how it takes the beloved flavors of the classic dip and turns them into a hearty meal. Whether I’m cooking for family or friends, it’s always a hit—and I never have leftovers for long.