One-Pot Creamy Spinach Artichoke Pasta

Spinach-artichoke dip finds a cozy weeknight home in this one-pot pasta, where classic party flavors melt into a silky sauce. Short pasta simmers in broth and milk with cream cheese, spinach, and tender artichoke hearts for effortless comfort.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 520 cal
• 22g protein
• 62g carbs
• 21g fat
• 6g fiber

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Ingredients

• 12 oz short pasta (penne or rigatoni)
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 4, minced garlic cloves
• 3 cups chicken or vegetable broth
• 1 cup whole milk
• 4 oz, cubed cream cheese
• 3/4 cup grated Parmesan cheese
• 10 oz, thawed and squeezed dry frozen chopped spinach
• 14 oz, drained and roughly chopped canned artichoke hearts
• 1/4 tsp red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley

Instructions

1. 1Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add diced onion and cook 4–5 minutes until translucent and soft, stirring occasionally.
2. 2Add minced garlic and red pepper flakes; cook 45–60 seconds until fragrant but not browned.
3. 3Pour in the broth and milk, then stir in the uncooked pasta, salt, and black pepper. Bring to a lively simmer over medium-high heat.
4. 4Once simmering, reduce heat to medium-low, cover, and cook 10–12 minutes, stirring every 2–3 minutes so the pasta doesn’t stick, until pasta is just al dente and most liquid is absorbed.
5. 5Reduce heat to low. Add cubed cream cheese and stir continuously until fully melted and the sauce looks silky, about 1–2 minutes.
6. 6Fold in the squeezed spinach, chopped artichokes, and Parmesan. Cook 2 more minutes until everything is heated through and the sauce clings to the pasta.
7. 7Remove from heat, stir in lemon juice and remaining Parmesan. Taste and adjust salt or pepper. If the sauce seems too thick, loosen with a splash of warm broth or milk.
8. 8Divide into bowls, top with extra Parmesan and chopped parsley, and serve immediately while the sauce is still creamy and hot.