Spinach Artichoke Pasta: 30 Min Creamy Joy

Okay, you know that spinach artichoke dip that shows up at every single party? The one you can’t stop eating? Well, I’ve taken all that creamy, cheesy goodness and turned it into the most ridiculously easy and satisfying spinach artichoke pasta dish. Seriously, it’s like magic for your taste buds, and the best part? It comes together in about 30 minutes. I used to think cooking was this big, stressful thing, like I wasn’t cut out for it. But finding little victories, like this pasta that tastes like it took hours but actually whipped up super fast, totally changed my mind. It’s proof that amazing food can be simple and totally doable, even on a crazy weeknight. Get ready for some serious comfort food!

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Why You’ll Love This Spinach Artichoke Pasta

This spinach artichoke pasta is an absolute winner for so many reasons:

• It’s ready in about 30 minutes – perfect for those busy weeknights when you need dinner, FAST!
• Everything cooks in one skillet, which means less cleanup and more time enjoying.
• It’s ridiculously creamy and cheesy, just like your favorite dip, but in pasta form!
• It’s super versatile – great for a casual family dinner, impressing guests at a potluck, or fueling up on game night. Pure cooking joy, right?

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Spinach Artichoke Pasta: Ingredients You’ll Need

Alright, let’s get our ingredients together for this amazing spinach artichoke pasta. It’s pretty straightforward, mostly things you might even have in your pantry already! You’ll want about a pound of your favorite pasta – I usually go for fettuccine or penne, but use whatever you love. Make sure it’s cooked up nice and tender, and don’t forget to save a cup of that starchy pasta water; it’s our secret weapon for the perfect sauce! For the flavor boost, we need 1 pound of chicken breasts, cut into little bite-sized pieces. And of course, the stars of the show: 10 ounces of frozen chopped spinach (just thaw and squeeze out all that extra water, okay?) and one 14-ounce can of artichoke hearts, drained and chopped up. Oh, and three cloves of garlic, minced fine, of course!

For that oh-so-creamy sauce, we’ll need 1.5 cups of heavy cream – don’t skimp here, it’s what makes it so decadent! Then comes the cheesy goodness with 1 cup of grated Parmesan cheese and half a cup of shredded mozzarella. Pop in a teaspoon each of salt and black pepper, a teaspoon of garlic powder and onion powder for extra zing, and maybe a pinch of red pepper flakes if you like a little warmth. Finally, a quarter cup of fresh parsley for a pop of color and freshness when we serve it up. Easy peasy!

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Effortless Spinach Artichoke Pasta Preparation

Okay, let’s get this amazing spinach artichoke pasta party started! It really is as simple as tossing everything into one fabulous skillet. You won’t believe how quickly this comes together, making it a weeknight lifesaver.

Cooking the Pasta and Chicken

First things first, get that pasta cooking according to the package directions because we want it perfectly al dente. While that’s bubbling away, grab a big skillet and heat up a tablespoon of olive oil over medium-high heat. Toss in your bite-sized chicken pieces and season them up generously with salt, pepper, garlic powder, onion powder, and a little pinch of red pepper flakes if you’re feeling spicy! Cook that chicken until it’s beautifully browned and cooked all the way through – usually about 5 to 7 minutes. Once it’s done, just scoop it out and set it aside for a moment. Oh, and VERY important: before you drain that pasta, scoop out about a cup of the starchy cooking water. Trust me, it’s like liquid gold for making your sauce extra creamy and luscious!

Building the Creamy Sauce

Now, in that same skillet (less washing, hooray!), toss in your minced garlic and give it a quick sauté for about a minute until it smells absolutely amazing. Be careful not to burn it! Then, add in your thawed and squeezed-dry spinach and the chopped artichoke hearts. Give them a good stir and let them heat through for a couple of minutes. Pour in that heavy cream and let it come to a gentle simmer. This is where the magic happens! Reduce the heat to low and stir in your grated Parmesan and shredded mozzarella cheese. Keep stirring gently until all the cheese is melted and you’ve got this wonderfully smooth, luscious sauce. It’s going to smell incredible!

Combining and Finishing Your Spinach Artichoke Pasta

Once your sauce is looking perfect and creamy, add that cooked chicken right back into the skillet. Then, drain your pasta (remembering that precious pasta water!) and add it all into the skillet with the sauce and chicken. Give everything a good toss to make sure every single strand of pasta and piece of chicken is coated in that dreamy, cheesy sauce. If it seems a little too thick – which can happen sometimes with how much water is left on the pasta – just stir in a little of that reserved pasta water, a tablespoon at a time, until it’s just the way you like it. Sprinkle with that fresh, chopped parsley for a burst of color and freshness. Dinner is served!

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Tips for Perfect Spinach Artichoke Pasta

Okay, a few little secrets here to make sure your spinach artichoke pasta is absolutely spot-on every single time. First off, really squeeze out that spinach! I know it feels weird, maybe a little messy, but seriously, get as much liquid out as you can. If you don’t, your sauce can end up a bit watery, and we want it thick and luscious, remember? Also, when you’re adding that reserved pasta water to thicken the sauce, go slow. Just a tablespoon or two at a time until it’s perfect. You can always add more, but you can’t take it out!

Ingredient Notes and Substitutions for Creamy Weeknight Pasta

When you’re whipping up this dreamy spinach artichoke pasta, don’t sweat the specific ingredients too much if you need to make a swap! For the chicken, if you’re going meatless or just want a different vibe, try using a can of drained and rinsed cannellini beans or chickpeas. They add a lovely creaminess and are super satisfying. And it’s honestly just as delicious without the chicken, making it a fantastic vegetarian dish. Lots of pasta shapes work here, but anything that holds onto sauce well, like penne, rotini, or even shells, is fantastic. It really is that adaptable!

Serving and Storing Your Party Pasta

This spinach artichoke pasta is best served piping hot, right out of the skillet, with that sprinkle of fresh parsley on top! It’s perfect for sharing at a party or just enjoying at home. If you happen to have any leftovers (which is rare in my house!), just let it cool down completely, then pop it into an airtight container. It keeps nicely in the fridge for about 3 days. To reheat, I usually just pop a serving in the microwave or on the stovetop over low heat with a splash of milk or water to loosen it back up. It reheats surprisingly well, making it totally awesome for meal planning!

Frequently Asked Questions about Dip Inspired Dinner

Got questions about this super yummy spinach artichoke pasta? I’ve got you covered!

Can I make this ahead of time?

While this spinach artichoke pasta is best enjoyed fresh, you can totally prep some parts ahead. Cook the pasta and the chicken separately, and make the sauce. Then, just combine and heat everything up when you’re ready to serve. It won’t be quite as fresh, but it’s still delicious for a quick meal!

What can I serve with this creamy weeknight pasta?

This spinach artichoke pasta is pretty much a meal on its own, but if you want to round it out, a simple side salad with a light vinaigrette is perfect. Crusty bread for sopping up any extra sauce is also a must-have in my book!

Is this recipe spicy?

The recipe includes optional red pepper flakes. If you leave them out, it’s not spicy at all – just wonderfully creamy and cheesy. If you add them, it’ll have just a little bit of a kick to warm you up. You can totally adjust the amount to your taste!

Can I use fresh spinach instead of frozen for this party pasta?

You sure can! If you’re using fresh spinach, you’ll need about a pound of it. You’ll want to sauté it in the skillet with a little olive oil until it wilts down, then make sure to squeeze out any excess moisture just like you would with the frozen. It works great!

Nutritional Information for Spinach Artichoke Pasta

Just a heads-up, the nutritional info for this amazing spinach artichoke pasta is an estimate. It can change based on the brands you use and how much you might decide to nab for yourself… I won’t judge! But roughly, a serving might look something like: 650 calories, 35g fat, 30g protein, and 55g carbs. It’s a hearty dish, perfect for refueling!

Share Your Spinach Artichoke Pasta Creations!

I absolutely LOVE hearing from you! If you make this spinach artichoke pasta, please drop a comment below and let me know how it turned out. Share any fun twists you tried or just tell me how much you loved it! Your feedback makes my day!

Spinach Artichoke Pasta

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Transform your favorite party dip into a creamy, cheesy pasta dish in just 30 minutes. This easy skillet pasta is perfect for weeknights, potlucks, or game nights.

• Author: purejoyalex
• Prep Time: 10 min
• Cook Time: 20 min
• Total Time: 30 min
• Yield: 4 servings 1x
• Category: Dinner
• Method: Skillet
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 pound pasta
• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon red pepper flakes (optional)
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 3 cloves garlic, minced
• 1 1/2 cups heavy cream
• 1 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup chopped fresh parsley, for garnish

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Instructions

1. Cook pasta according to package directions. Drain, reserving about 1 cup of pasta water.
2. While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add chicken and season with salt, pepper, garlic powder, onion powder, and red pepper flakes. Cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
3. Add minced garlic to the skillet and cook until fragrant, about 1 minute.
4. Stir in the thawed spinach and chopped artichoke hearts. Cook for 2-3 minutes until heated through.
5. Pour in the heavy cream and bring to a simmer. Reduce heat to low and stir in Parmesan cheese and mozzarella cheese until melted and smooth.
6. Return the cooked chicken to the skillet. Add the cooked pasta and toss to combine. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
7. Serve immediately, garnished with fresh parsley.

Notes

• For a vegetarian option, omit the chicken and add an extra can of drained and rinsed cannellini beans or chickpeas.
• You can add other vegetables like mushrooms or sun-dried tomatoes.
• This dish reheats well, making it great for meal planning.
• Consider this a delicious alternative to meal delivery services when you want homemade comfort food.

Nutrition

• Serving Size: 1 serving
• Calories: 650
• Sugar: 5g
• Sodium: 800mg
• Fat: 35g
• Saturated Fat: 20g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 120mg