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Spinach Artichoke Pasta

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Creamy, cheesy pasta layered with garlicky spinach and tender artichoke hearts, topped with crispy panko breadcrumbs for a satisfying crunch in every bite.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 10 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American Comfort Food

Ingredients

6 Tbsp salted butter, divided

4 cloves garlic, finely chopped

2 (5–6 oz) bags baby spinach

2 (15‑oz) cans artichoke hearts, drained and halved

3 Tbsp all‑purpose flour

3 cups whole milk

½ cup grated Parmesan

1½ cups grated mozzarella or Monterey Jack

Kosher salt and ground black pepper, to taste

¼ tsp cayenne pepper

½ cup low‑sodium chicken broth (optional)

12 oz penne pasta, cooked al dente

½ cup seasoned panko breadcrumbs, to serve

Crushed red pepper, to taste

Instructions

  1. Melt 2 Tbsp butter in a pot over medium; sauté garlic and spinach until just wilted, about 1 minute. Set aside.
  2. In the same pot, melt another 2 Tbsp butter over medium-high; cook artichokes 1–2 minutes until lightly browned. Set aside.
  3. Lower heat to low. Melt remaining butter, whisk in flour, then slowly whisk in milk until thickened (~3–4 minutes).
  4. Stir in Parmesan, mozzarella, salt, pepper, and cayenne. If too thick, stir in a splash of chicken broth.
  5. Return artichokes to pot; fold in the pasta and spinach.
  6. Transfer to a serving bowl. Top with panko and crushed red pepper. For extra flavor, toast panko with olive oil before sprinkling.

Notes

  • You can swap penne for fusilli, bowtie, or fettuccine.
  • Use vegetable broth for a vegetarian version.
  • Add sun-dried tomatoes or stir in cream cheese for richness.
  • Boost heat with extra cayenne or pepper jack cheese.
  • Leftovers last up to 4 days; reheat gently with a splash of milk or broth. Re-crisp panko if desired.

Nutrition

Find it online: https://savorymomskitchen.com/spinach-artichoke-pasta/