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One-Pan Spinach Artichoke Pasta Recipe

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3.9 from 12 reviews

This One-Pan Spinach Artichoke Pasta is a creamy, comforting dish that combines tender penne pasta with spinach, marinated artichokes, and a rich blend of cream cheese and Parmesan. Cooked entirely in one skillet, this recipe is perfect for an easy weeknight meal that delivers big flavor with minimal cleanup.

  • Author: Emma
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

Ingredients

Base

  • 1 tablespoon butter
  • 2 cloves garlic, minced (about 1 teaspoon)
  • 1/4 teaspoon crushed red pepper

Liquid & Seasoning

  • 4 cups low-sodium chicken broth (such as Better Than Bouillon chicken base)
  • 2 cups heavy cream
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Pasta & Cheese

  • 1 lb penne pasta (or any short pasta)
  • 4 ounces cream cheese, softened
  • 1 cup grated Parmesan cheese

Vegetables

  • 4 cups spinach leaves, chopped
  • 6 ounces marinated artichokes, drained and chopped

Instructions

  1. Sauté Aromatics: In a large deep skillet, melt the butter over medium heat. Add the minced garlic and crushed red pepper, sautéing for about 30 seconds until fragrant but not browned.
  2. Add Liquids and Pasta: Pour in the low-sodium chicken broth and heavy cream. Add the penne pasta along with the kosher salt and ground black pepper. Stir to combine everything evenly.
  3. Simmer Pasta: Bring the mixture to a boil, then cover the skillet and reduce heat to medium-low. Let the pasta simmer for 15-20 minutes, stirring occasionally, until the pasta is tender and cooked through.
  4. Incorporate Cheeses: Stir in the softened cream cheese and grated Parmesan cheese until the cream cheese is fully melted and the sauce is creamy and well combined.
  5. Add Vegetables: Mix in the chopped spinach and marinated artichokes. Cook for a few more minutes, just until the spinach wilts down and everything is heated through.
  6. Finish and Serve: Remove from heat. The sauce will continue to thicken as it cools. Serve immediately for a creamy, flavorful pasta dish.

Notes

  • Use any short pasta if penne is not available, such as rigatoni or rotini.
  • For a vegetarian version, substitute vegetable broth for chicken broth.
  • If you prefer a thicker sauce, simmer the pasta uncovered for a few extra minutes to reduce the liquid before adding the cheeses.
  • Adjust crushed red pepper to taste based on desired spice level.
  • Leftovers can be refrigerated for up to 3 days and reheated gently to prevent sauce separation.

Find it online: https://allcookedup.com/one-pan-spinach-artichoke-pasta-recipe/