Description
Transform your favorite appetizer into a satisfying main course with this creamy Spinach Artichoke Pasta. A rich, velvety sauce made with cream cheese and Parmesan perfectly coats tender pasta, spinach, and artichoke hearts. This comforting dish comes together in just 30 minutes, making it an ideal choice for a busy weeknight dinner. For another quick and creamy meal, try this Creamy Pesto Tortellini recipe.
Ingredients
- 12 ounces short pasta (like penne, rotini, or rigatoni)
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken or vegetable broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 4 ounces cream cheese, softened and cubed
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
Instructions
- Cook the pasta according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water, then drain the pasta.
- While the pasta is cooking, melt the butter in a large skillet or Dutch oven over medium heat. Add the minced garlic and cook until fragrant, about 30-60 seconds, being careful not to let it brown.
- Sprinkle the flour over the garlic and butter. Whisk constantly for 1 minute to cook out the raw flour taste and form a smooth paste (a roux).
- Gradually pour in the broth, whisking continuously to prevent lumps. Once the broth is incorporated, slowly whisk in the milk and heavy cream until the mixture is smooth.
- Bring the sauce to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until it has thickened enough to coat the back of a spoon.
- Reduce the heat to low. Stir in the cubed cream cheese and grated Parmesan cheese until they are completely melted and the sauce is smooth and velvety.
- Add the squeezed spinach, chopped artichoke hearts, and optional red pepper flakes to the sauce. Season with salt and black pepper to taste. Stir until everything is heated through.
- Add the drained pasta to the skillet with the sauce. Toss gently to coat all the pasta evenly. If the sauce is too thick, stir in a splash of the reserved pasta water until it reaches your desired consistency.
- Serve immediately, garnished with additional grated Parmesan cheese.
Notes
- For extra protein, add 1 pound of cooked, sliced chicken breast or sautéed shrimp to the sauce along with the pasta.
- Ensure the spinach is squeezed very dry to prevent the sauce from becoming watery. Place the thawed spinach in a clean kitchen towel or cheesecloth and wring out as much liquid as possible.
- For a richer flavor, use a block of Parmesan cheese and grate it yourself. Pre-shredded cheeses often contain anti-caking agents that can make the sauce grainy.
Nutrition
- Array