Creamy and cozy, this One Pot Spinach Artichoke Pasta brings big flavor with minimal cleanup. It’s the kind of dinner that feels restaurant-worthy but fits perfectly into a busy weeknight!
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What is One-Pot Spinach Artichoke Pasta?
One-pot spinach artichoke pasta is a stovetop pasta dish inspired by the flavors of classic spinach artichoke dip, transformed into a full, satisfying meal. Everything cooks together in a single pot, allowing the pasta to absorb flavor as it softens and helping the sauce come together naturally without extra steps.
The result is a creamy spinach artichoke pasta with tender noodles, wilted greens, and pockets of briny artichoke throughout. Because the liquid and dairy are added in stages, the sauce turns silky instead of heavy, coating the pasta for a satisfying richness!
Ingredients You Need
- Spirali Pasta – We love using this shape (also known as fusilli) because the twists grab onto the creamy sauce and hold it in every curve. Casarecce pasta is another of our favorites.
- Artichoke Hearts – These add a slightly tangy, savory contrast that balances the richness of the cheese. Using canned or jarred artichokes makes prep fast while still delivering great flavor.
- Fresh Baby Spinach – This is a great way to add color and freshness without overpowering the dish. Be sure to rinse and dry it before adding it to the pot.
- Monterey Jack Cheese – We use this cheese for its smooth melt and mild creaminess. It helps create a cohesive sauce without becoming stringy.
- Parmesan Cheese – This brings salty, nutty depth and rounds out the cheesy flavor. Finely grated parmesan melts more evenly and blends seamlessly!
- Heavy Cream – This is what gives the sauce its lush, velvety texture. Adding it toward the end (rather than when the pasta is cooking in the broth) keeps it from separating. Also, bring the cream up to room temperature to prevent the sauce’s temperature from dropping too quickly when it’s added.
- Low Sodium Chicken or Vegetable Broth – This builds flavor from the start while also cooking the pasta. Using low-sodium broth keeps the dish from becoming too salty as it reduces.
- Garlic – Fresh garlic adds a warm, savory aroma that anchors the whole dish. We recommend mincing it finely so it distributes evenly.
- Salt and Pepper – These simple seasonings help sharpen and balance all the creamy elements.
- Crushed Red Pepper – This optional addition adds a subtle kick that cuts through the richness. A small pinch goes a long way!
How to Make One-Pot Spinach Artichoke Pasta
- Build the base. Add the dry pasta to a large pot along with the artichokes, spinach, garlic, salt, pepper, and crushed red pepper.
- Add the liquid. Pour in the broth and stir well before bringing everything to a boil.
- Let the pasta cook. Keep the pot covered and stir occasionally as the noodles soften. You’re looking for pasta that’s al dente (tender with just a slight bite) and liquid that has reduced into a light sauce.
- Finish the sauce. Once the pasta has reached the desired doneness, lower the heat and stir in the cream and cheeses. Keep stirring gently until everything melts together and the sauce looks smooth and glossy. Continuous stirring and slowly adding the dairy will help prevent the sauce from breaking. However, if the sauce does break, try adding a splash of warm broth or cream and stir again.
- Serve and garnish. Once the pasta is fully coated, remove it from the heat and finish with extra Parmesan on top before serving. Then, serve on its own or with roasted veggies, garlic bread, or a side salad drizzled with homemade vinaigrette.
Variations
- Chicken – Once the cheese has fully melted into the sauce, stir in cooked, shredded chicken for extra protein without changing the texture of the sauce.
- Shrimp – Add peeled shrimp toward the end of cooking so they gently poach in the sauce and stay tender.
- Spiciness – Increase the crushed red pepper or add a pinch of cayenne for more heat.
- Gluten-Free – Use a sturdy gluten-free pasta and stir more frequently to prevent sticking.
- Dairy-Free – Swap the cream for cashew cream and use dairy-free cheese alternatives that melt well.
- Veggies– Add mushrooms or roasted red peppers for more texture, color, and depth.
- Crispy Topping – Finish with toasted breadcrumbs and pop it under the boiler for a few minutes for a little crunch against the creamy pasta.
Can I Store Leftovers?
Yes! However, this pasta thickens as it sits, which is totally normal for creamy one-pot dishes.
Leftovers can be refrigerated in an airtight container for up to 4 days, and reheated gently with a splash of broth or milk to loosen the sauce.
Freezing is possible for up to 2 months, but the texture may change slightly once thawed, so it’s best enjoyed fresh or made ahead just a day or two in advance.
Common Questions about One Pot Spinach Artichoke Pasta
Yes! This dish can be made a day ahead and reheated gently with extra liquid to bring the sauce back to life.
Frozen spinach works well if thawed and squeezed dry before adding it to the dish. Canned artichokes are also perfect for convenience!
Stir occasionally and avoid overcooking the pasta once it reaches al dente.
Reheat slowly on the stovetop or microwave with a splash of broth or milk and stir often.
More Easy Recipes
If one-pan dinners and cozy pasta bowls are your thing, you’ll love these recipes that bring big comfort with easy cleanup!
Koshary-Inspired Egyptian Pasta
Garlic Parmesan Chicken and Potatoes
One Pot Spinach Artichoke Pasta
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Ingredients
- 16 ounces uncooked caserecce pasta or similar shape
- 3 cups fresh baby spinach
- 14 ounces artichoke hearts rinsed, chopped and squeezed dry
- 4 garlic cloves minced
- 2 teaspoons sea salt more or less to taste
- 1 teaspoon freshly ground black pepper more or less to taste
- 2 teaspoons dried oregano
- 1/2 teaspoon crushed red pepper more or less to taste (optional)
- 4 cups low-sodium vegetable or chicken broth
- 3/4 cup shredded Parmesan cheese
- 1/2 cup heavy cream
- 8 ounces freshly grated Monterey Jack cheese
Instructions
- In an enameled pot or Dutch oven on medium-high heat, add uncooked pasta, spinach, artichoke hearts, garlic, salt, pepper, oregano, and crushed red pepper.16 ounces uncooked caserecce pasta, 4 garlic cloves, 3 cups fresh baby spinach, 14 ounces artichoke hearts, 2 teaspoons sea salt, 1 teaspoon freshly ground black pepper, 2 teaspoons dried oregano, 1/2 teaspoon crushed red pepper
- Pour the broth and give it a good stir. Increase the heat to high. Bring to a boil, cover and reduce heat to medium-low.4 cups low-sodium vegetable or chicken broth
- Cook for 10-12 minutes or until pasta is al-dente.
- Once the pasta is cooked, reduce the heat to low. Stir in the Parmesan cheese, heavy cream, and Monterey Jack cheese. It should come together and be nice and creamy.1/2 cup heavy cream, 8 ounces freshly grated Monterey Jack cheese, 3/4 cup shredded Parmesan cheese
- Optional: Garnish with extra Parmesan cheese.
Video
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It was WAY too salty. I admit, I didn’t use low sodium broth. The recipe said it was okay but never once mentioned to take the salt down. I think it would have still been salty either way.
Unfortunately, I couldn’t save it and ended up tossing it. It was that bad.
Suggest you add only a little salt (and pepper) at first. You can easily add more later.
Made this tonight & it was absolutely delicious! I felt it needed a little bit of a tang so I added a good tablespoon of sour cream but other than that it was perfect & so easy!
Delish! I substituted the pasta for whole wheat, the mascarpone for mozzarella and added sun dried tomatoes. I feel it was a little too much salt for my taste but overall a perfect quick tasty meal.
We added lemon and Pinole nuts on top it was amazing! Also use marinated artichokes!
Could this be done in a crock pot?
Can’t wait to try this. Can this be made in an instant pot ??
I am really not a fan of cooking. I love easy quick and somewhat healthy if possible. This dish was super easy and absolutely delicious. My whole family loved it.
YUMM. I made this tonight for dinner and it was a hit. So easy, creamy, & delicious. When I first poured in the broth I was worried it needed more liquid and added to much, that I had to strain out later. Trust the four cup measurement!
Your print page doesn’t identify you when I printed in out! I had to add that by hand. Always let us know it’s you on the print page, I never save a recipe without the people I need to thank for it!
Thanks for the note! We will get that adjusted ASAP!
I made this last week. I’ve never done a one pot pasta so I was skeptical but it came out perfect! It was so good and even my picky 4 year old liked it! I had to substitute the marsacpone for cream cheese and heavy cream for whole milk because it’s what I had and it still turned out very well!
This is easily one of the best pasta dishes you’ll ever taste!
Well balanced flavors
Ingredient measurements were perfect 👌🏼
This recipe was so easy and so so good. I had to substitute mozzarella cheese (the original cheeses in the recipe would probably be better, but the mozz was good as well!)
Keep up the good posts, @fooddolls! Love them!
Sooooo easy & soooo delicious!!! Crowd pleaser for sure, I used an entire container of spinach & it was perfect!