Spinach Artichoke Alfredo Pasta Recipe
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Jump to RecipeThis delicious spinach artichoke alfredo pasta is a creamy and delicious dinner idea, loaded with flavorful cheeses, vegetables, and a velvety sauce. Elevate your next pasta night with this tasty twist on dinner!
Classic spinach artichoke dip meets alfredo sauce, and turns into a delicious pasta dinner that the whole family will love. Ready in just 30 minutes, you can get this alfredo on the table fast! It’s simple enough as a weeknight dinner, but fancy enough to serve to guests.
Want more modern pasta recipes? Try our creamy jerk chicken pasta, goat cheese pesto pasta, or our favorite sweet & spicy hot honey noodles!
If you absolutely love spinach and artichoke dip and want to turn it into more than just an appetizer – this tasty alfredo pasta is the perfect dinner idea. It’s creamy, delicious, and loaded with vegetables, like a super elevated mac and cheese.
Start by sautéing garlic in some olive oil, making a delicious and creamy sauce with cream cheese and parmesan, and gently warming the spinach and artichoke hearts until warm and bubbling in the sauce. Toss with cooked pasta and serve with extra parmesan cheese to garnish!
Why This Recipe Works
- It’s creamy, cheesy, and makes the perfect dinner!
- A fun twist on classic artichoke dip, elevated into a complete meal.
- This easy pasta is ready in about 30 minutes, making it a great weeknight meal.
- It’s versatile – add your favorite protein for added flavor, see our serving suggestions below.
- It’s easy to make, by following our step-by-step directions below with pictures and cooks of any skill level can make this dish!
Ingredients You’ll Need
- Pasta of choice – I used rigatoni, but you could use any variety you have on hand. Use white, whole wheat, or gluten free pasta if desired.
- Extra Virgin Olive oil
- Fresh garlic cloves
- All purpose flour – to thicken the sauce
- Chicken broth or vegetable broth if desired.
- Parmesan cheese – blends in the sauce for a super creamy texture, and I like to grate a little extra on top for garnish.
- Sour Cream
- Cream Cheese – what give this sauce it’s classic artichoke dip flavor.
- Baby spinach
- Cooked artichoke hearts – you can use canned or frozen artichoke hearts.
- Fresh parsley – for a delicious herby flavor.
- Sea salt and black pepper
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
Additions and Substitutions
Try this sauce with different types of pasta – used fettuccine, linguine, rotini, or medium shells.
Add your favorite protein – cooked chicken breasts, shredded rotisserie chicken, grilled shrimp (learn how to grill shrimp without skewers), or slices of steak all would be fantastic additions.
You can use fresh or frozen spinach – just be sure to thaw and pat the spinach dry if using frozen.
How To Make This Pasta
Step 1: Cook pasta according to package instructions. Drain and set aside.
Step 2: In a large saucepan or skillet, heat the olive oil over medium low heat. Add the garlic and sauté for 3 to 4 minutes until lightly browned.
Step 3: Add in the flour, and stir with a wooden spoon until the mixture is well combined. Pour in the chicken broth, and stir again for 4 to 5 minutes over low heat until the sauce begins to thicken.
Step 4: Add in the parmesan cheese and cream cheese into the pan. Stir well until the cream cheese has melted. Add in the baby spinach and artichokes, and continue to cook over low heat until sauce is bubbling and spinach has wilted.
Step 5: Toss the cooked pasta with the sauce, and heat until the pasta is warmed through and the sauce is bubbling.
Step 6: Toss with fresh parsley, and add salt and pepper if desired. Serve hot with extra parmesan cheese on top if desired.
Recipe FAQs
Yes you can – make the sauce ahead of time and sore it in an airtight container in the fridge for up to 3 days. Reheat with a splash of chicken broth to loosen the sauce, simmer over medium low heat, and toss with fresh cooked pasta to serve.
You could add in shredded mozzarella cheese on top right before serving, stir in mascarpone cheese, ricotta cheese, Gruyere cheese, or even goat cheese for a tangier flavor.
Absolutely, add 1/2 teaspoon chili pepper flakes into the sauce to give this pasta a kick!
More Easy Pasta Recipes
- Mediterranean Pasta Salad Recipe (Sam’s Club Copycat)
- Baked Ricotta Mac and Cheese
- Trader Joe’s Cacio e Pepe Copycat
- Elk Bolognese Pasta
- Chicken Pasta with Vodka Sauce
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Spinach Artichoke Alfredo Pasta
Equipment
- Pot
- Saucepan
Ingredients
- 16 ounces pasta
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 2 tablespoons flour
- 2 cups chicken broth
- 1/2 cup Parmesan cheese plus more for serving
- 8 ounces sour cream
- 8 ounces cream cheese
- 5 ounces fresh baby spinach
- 1 14-ounce can artichoke hearts drained and chopped
- 1/2 cup fresh parsley chopped
- 1/2 teaspoon each salt and black pepper
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- In a large saucepan or skillet, heat the olive oil over medium low heat. Add the garlic and sauté for 3 to 4 minutes until lightly browned. Add in the flour, and stir with a wooden spoon until the mixture is well combined. Pour in the chicken broth, and stir again for 4 to 5 minutes over low heat until the sauce begins to thicken.
- Add in the parmesan cheese and cream cheese into the pan. Stir well until the cream cheese has melted. Add in the baby spinach and artichokes, and continue to cook over low heat until sauce is bubbling and spinach has wilted.
- Toss the cooked pasta with the sauce, and heat until the pasta is warmed through and the sauce is bubbling.
- Toss with fresh parsley, and add salt and pepper if desired. Serve hot with extra parmesan cheese on top if desired.
Notes
Nutrition
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I enjoyed developing this tasty pasta recipe for you – if you make it, please leave a rating and review and let us know how it turned out!
Love this variety and scrumptious taste of this pasta