Spinach Artichoke Pasta: Easy Family Dinner, Ready in 30 Minutes

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Finding a dinner recipe that’s quick, budget-friendly, packed with veggies, and absolutely delicious is every home cook’s dream. Spinach Artichoke Pasta checks all those boxes creamy, cheesy, and bursting with savory flavor from tender spinach and tangy artichokes. Whether you want a kid-friendly option or simply need a lazy dinner idea for busy weeknights, this pasta is a winner in every household.

Why You’ll Love Spinach Artichoke Pasta

• Ready in just 30 minutes perfect for busy nights.
• Kid-friendly and crowd-pleasing.
• Rich in veggies and protein.
• Flexible: add chicken or keep it vegetarian.
• Savory, creamy texture everyone adores.

Ingredient List & Kitchen Equipment

Here’s everything you need to make this fabulous pasta, plus suggested kitchen tools with affiliate links for easy shopping.

Recommended Kitchen Equipment

• Large pot or skillet (pots)
• Cutting board (cutting board)
• Chef’s knife (chef’s knives)
• Measuring cups & spoons (measuring cups and spoons set)
• Mixing bowls (mixing bowls)
• Colander (colander strainer basket)
• Garlic press (garlic press)

Step-by-Step Instructions

1. In a large pot or skillet, melt 2 tablespoons of butter. Add chopped garlic and spinach, stirring until wilted (about 1 minute). Remove spinach and set aside.
2. Add 2 more tablespoons of butter to the same pot on medium-high heat. Toss in artichoke hearts and sauté for 1–2 minutes until lightly browned. Remove and set aside.
3. Reduce heat to low, add remaining 2 tablespoons of butter. Melt, then sprinkle in flour and whisk until smooth. Slowly pour in milk, whisking to combine. Cook and stir frequently until sauce thickens (3–4 minutes).
4. Stir in parmesan, mozzarella, salt, pepper, and cayenne. Melt cheese, adjust thickness with chicken broth if needed.
5. Add sautéed artichokes and cooked pasta. Toss gently, then fold in wilted spinach.
6. Serve in a bowl. Top with seasoned panko and crushed red pepper for crunch and heat.

Helpful Tips

• For extra protein, add cooked chicken breast or shrimp.
• Low-fat cheese and milk can be used for a lighter sauce.
• If you prefer a crispy top, broil the pasta in an oven-safe skillet for 2–3 minutes (oven).
• Use a food processor (food processor) to quickly chop spinach if desired.

Frequently Asked Questions

Can I make this pasta ahead?

Yes prepare the sauce and veggies, then combine with pasta just before serving for best texture.

Is this recipe vegetarian?

Absolutely! Just use vegetable broth instead of chicken broth for a vegetarian version.

What vegetables can I add?

Try mushrooms, roasted bell peppers, or frozen peas for extra flavor and color.

Can I use gluten-free pasta?

Yes, any pasta works! Rice-based and chickpea pastas are great alternatives.

What’s the best cheese for this dish?

Parmesan offers savory depth, while mozzarella adds creaminess. Monterey Jack is a good substitute.

try it

Enjoy this delicious Spinach Artichoke Pasta for your next cozy family dinner! Tag your photo @deliciousavors and share your feedback in the comments below.

Spinach Artichoke Pasta: Easy Family Dinner, Ready in 30 Minutes

Print Recipe

Creamy spinach artichoke pasta with parmesan and mozzarella. Quick, family-friendly, and packed with veggies.

• Author: Alex
• Prep Time: 10 min
• Cook Time: 20 min
• Total Time: 30 min
• Yield: 4 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

6 Tbsp salted butter, divided

4 cloves garlic, finely chopped

2 (5-6 oz.) bags baby spinach

2 (15-oz.) cans artichoke hearts, drained and halved

3 Tbsp all-purpose flour

3 cups whole milk

1/2 cup grated parmesan cheese

1 1/2 cups grated mozzarella or Monterey Jack cheese

Kosher salt and ground black pepper, to taste

1/4 tsp cayenne pepper

1/2 cup low-sodium chicken broth (optional)

12 oz. penne pasta, cooked until al dente

1/2 cup seasoned panko breadcrumbs

Crushed red pepper, to taste

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Instructions

1. Melt 2 tbsp butter in a large skillet. Add garlic and spinach; wilt 1 min. Set aside.

2. Add 2 tbsp butter, medium-high heat. Saute artichokes 1-2 min. Set aside.

3. On low, melt last 2 tbsp butter. Sprinkle in flour, whisk. Pour in milk. Cook, stir to thicken, 3-4 min.

4. Add parmesan, mozzarella, salt, pepper, cayenne. Stir to melt; add chicken broth if needed.

5. Add artichokes and pasta, toss gently. Fold in spinach.

6. Transfer to bowl, top with panko and crushed red pepper. Serve hot!

Notes

Add cooked chicken for extra protein.

Broil pasta for crispier top if desired.

Use gluten-free pasta if preferred.

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