This stovetop spinach artichoke spaghetti takes the flavors of classic spinach artichoke dip and transforms them into a cozy, creamy pasta you can make in one skillet with pantry ingredients in about 20 minutes.
If you’ve ever wanted that appetizer to be dinner, this recipe delivers. No oven, no heavy cream—just pasta, spinach, artichokes and a simple, cheesy sauce that comes together fast. It’s vegetarian, family-friendly, and ideal for busy weeknights when you need dinner on the table quickly.
TL;DR – Creamy Spinach Artichoke Pasta Skillet
- 🍝 What it is: A creamy spinach artichoke spaghetti inspired by the appetizer, cooked on the stovetop in one pan.
- 🔥 How to make: Boil pasta → sauté garlic or oil with artichokes and spinach → melt cream cheese with pasta water → stir in Parmesan and toss with pasta until silky.
- ⏱️ Time: About 20–25 minutes from start to finish—perfect for weeknights.
- 📦 Storage: Keeps 3–4 days refrigerated; reheat gently with a splash of water or milk to revive the sauce.
- 🔍 Notes: This is a quick, one-pan stovetop version of spinach artichoke pasta—no oven required.
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Key Ingredients
- Baby Spinach: It looks like a lot at first but wilts down quickly.
- Marinated Artichokes: Jarred or canned marinated artichokes add extra flavor; regular quartered artichokes work in a pinch.
- Pasta: Shortened or standard long pasta works—pot-sized spaghetti, fettuccine, bucatini, or linguine are all good options.
💡Ingredient Spotlight
Marinated artichokes are a pantry favorite. They bring bright, tangy flavor to this dish and are also great in baked pastas, pasta salads, or tossed into salads. Keep a jar on hand to boost quick weeknight meals.
Spinach Artichoke Pasta Variations
This spinach artichoke spaghetti is delicious as written, but easy to adapt. Try these variations to suit your tastes:
- Extra veggies: Double the spinach or artichokes, or add asparagus, kale, or sautéed mushrooms. Add them early enough to cook through.
- Make it spicy: Stir in red pepper flakes while sautéing the spinach for a kick.
- Add pesto: Stir in ¼ cup spinach or basil pesto with the Parmesan for another layer of flavor.
- Add protein: Fold in shredded chicken, flaked salmon, or plant-based chicken for a heartier meal.
How to Make Spinach Artichoke Spaghetti
Step 1: Boil the pasta in well-salted water according to package directions. Before draining, reserve 1 cup of pasta water—starchy water helps create a silky sauce.
Step 2: While the pasta cooks, heat a tablespoon of olive oil in a large skillet over medium heat. Add the artichokes, then the spinach and Italian seasoning. Cook until the spinach wilts.
Step 3: Add about ¾ cup of reserved pasta water to the skillet with the cream cheese and stir until it melts. Add the Parmesan and stir until the sauce is smooth and silky. Season with salt to taste.
Step 4: Add the drained pasta to the skillet.
Step 5: Toss everything together until well combined and the sauce coats the pasta. Serve immediately.
Tip: the reserved pasta water is your friend. The starch helps the cheese melt and binds the sauce so it becomes thick, glossy, and clings to the pasta.
Recipe FAQs
No—this is a stovetop skillet pasta. Everything comes together on the stove and is ready once the pasta is combined with the sauce.
Yes. Thaw and squeeze out excess moisture, then add it in the same step as fresh spinach.
Reheat gently on the stove or in the microwave, adding a splash of milk or reserved pasta water to loosen the sauce as needed.
Yes. Store in the refrigerator for 3–4 days and reheat gently, adding liquid if the sauce has thickened.
Storage Tips
- To store: Place leftovers in an airtight container and refrigerate for up to 3–4 days.
- To reheat: Warm on the stovetop or microwave in short intervals with a splash of milk or water so the cheese melts evenly and the pasta doesn’t dry out.
Other awesome pasta dishes with veggies
- 6-Ingredient Artichoke Pasta Bake (No Spinach Needed!)
- Easy, Creamy Zucchini Pasta
- One Pan Lemon Garlic Pasta (7-Ingredients)
- Easy One Pot Pasta Primavera
Did you try this recipe and love it? Let me know by leaving a comment or rating!
📖 Recipe
20-Minute Spinach Artichoke Spaghetti
Marni Katz
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Ingredients
- 1 lb pasta
- 1 jar marinated artichokes
- 10 oz baby spinach
- 6 oz cream cheese
- 1 cup grated Parmesan cheese
- ½ TB Italian seasoning
- 1 cup pasta water (saved from boiling pasta)
Instructions
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Boil the pasta according to package directions in salted water.
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While the pasta cooks, heat 1 TB olive oil in a saucepan over medium heat. Add the artichokes, then the spinach and Italian seasoning. Cook until the spinach wilts.
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Before draining, reserve 1 cup of pasta water. You won’t need all of it, but it’s helpful to have extra.
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Add about ¾ cup reserved pasta water to the pan with the cream cheese and stir until melted. Add the Parmesan and stir until the sauce is smooth. Season to taste.
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Add the drained pasta and toss until everything is well combined. Serve immediately.
Notes
- Always save some pasta water—the starch helps the sauce become smooth and cling to the pasta.
- Turn this into a baked version by transferring the pasta to a baking dish, topping with mozzarella, and baking at 400°F until bubbly and golden.
- Customize the veg: extra spinach, artichokes, cooked kale or asparagus are all great additions.