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One-Pan Spinach Artichoke Pasta

One-Pan Spinach Artichoke Pasta

One-Pan Spinach Artichoke Pasta is so creamy and so easy! Add this one to your weeknight rotation.

Course All Recipes, Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Yield 6 servings


  • 1 tablespoons butter
  • 2 cloves garlic, minced (1 teaspoon minced)
  • 1/4 teaspoon crushed red pepper
  • 4 cups low-sodium chicken broth (I use Better Than Bouillon chicken base)
  • 2 cups heavy cream
  • 1 lb penne pasta (or any short pasta)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 4 ounces cream cheese, softened
  • 1 cup grated Parmesan cheese
  • 4 cups spinach leaves, chopped
  • 6 ounces marinated artichokes, drained and chopped


  1. In a large deep skillet, melt the butter over medium heat. Add the garlic and red pepper and sautee for 30 seconds.

  2. Add the chicken broth, cream, pasta, salt, and pepper to the pan. Bring to a boil, cover, then reduce heat to medium-low. Simmer pasta at medium-low heat for 15-20 minutes stirring every once in a while, until pasta is tender.

  3. Stir in the cream cheese and Parmesan until cream cheese is melted and combined. Add the spinach and artichokes. Cook for just a few minutes until the spinach wilts down. You are done! Remember the longer you simmer the sauce the thicker it will be. Also, when you take the pasta off the heat the sauce will thicken up more.