Creamy Spinach Artichoke Pasta Recipe
This creamy spinach artichoke pasta is a silky, comforting one-pot dish that combines tender linguine with fresh spinach, tangy artichoke hearts, and a luscious Parmesan-infused sauce. Ready in just 20 minutes, it’s a perfect weeknight meal that’s both easy and satisfying.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Ingredients
- 2 Tbsp butter
- 2 cloves garlic, minced
- 1½ cups chicken broth
- 1½ cups milk
- ¼ tsp salt
- Freshly cracked black pepper, to taste
- 8 oz. linguine (broken in half)
- ¼ lb. fresh baby spinach (about half an 8 oz. bag)
- 15 oz. quartered artichoke hearts, drained and roughly chopped
- ¼ cup grated Parmesan cheese (divided)
Instructions
- Sauté Garlic: Mince the garlic and add it to a deep skillet with the butter. Sauté over medium heat for 1 to 2 minutes until the garlic is tender and fragrant, releasing a rich aromatic base for the sauce.
- Add Liquids and Pasta: Pour in the chicken broth and milk, then season with salt and freshly cracked black pepper. Add the linguine, breaking it in half so it fits easily in the skillet. Ensure the pasta is fully submerged in the liquid. Cover the skillet with a lid.
- Simmer Pasta: Bring the mixture to a simmer over medium heat, then reduce the heat to low. Let the pasta simmer gently for about 12 minutes, stirring every few minutes to prevent sticking and ensuring even cooking until al dente.
- Prepare Artichokes: While the pasta cooks, drain the artichoke hearts and roughly chop them into slightly smaller pieces to better incorporate into the pasta later.
- Wilt Spinach: Once the pasta is al dente, turn off the heat. Add the spinach a handful at a time into the hot pasta and sauce, tossing gently until the spinach wilts but retains its bright green color.
- Add Artichokes and Cheese: Stir the chopped artichoke hearts into the pasta. Sprinkle 2 tablespoons of grated Parmesan over the pasta and gently stir to blend into the sauce, then top with the remaining 2 tablespoons of Parmesan before serving to add a sharp, savory finish.
Notes
- Breaking the linguine in half helps it fit in the skillet for even cooking.
- Stir regularly during simmering to prevent pasta from sticking.
- Use fresh baby spinach for best flavor and texture; frozen spinach will release too much moisture.
- Adjust seasoning with extra salt and pepper to taste before serving.
- The sauce thickens as it cools, so serve immediately for the creamiest texture.
