Spinach Artichoke Alfredo Pasta is the ultimate comfort food, combining the bold, savory flavors of the classic spinach artichoke dip with a silky homemade Alfredo sauce. This dish is rich, creamy, and packed with tender pasta, making it a perfect choice for busy weeknights or cozy weekend dinners when you want something indulgent yet easy to prepare.
Made with simple pantry staples like garlic, cream, Parmesan cheese, and pasta, this recipe comes together in just 30 minutes without sacrificing flavor. The addition of spinach adds freshness and color, while artichoke hearts bring a slightly tangy bite that balances the richness of the sauce beautifully.
This spinach artichoke Alfredo pasta is incredibly versatile and customizable. Serve it as a satisfying vegetarian main dish, or add grilled chicken, shrimp, or crispy bacon for extra protein. It’s elegant enough for entertaining guests but simple enough for an everyday family meal.
Whether you’re craving a creamy pasta dinner, looking for an easy Italian-inspired recipe, or need a crowd-pleasing comfort food, this Spinach Artichoke Alfredo Pasta delivers every time. Pair it with garlic bread or a crisp side salad for a complete, restaurant-worthy meal made right at home.
Spinach Artichoke Alfredo Pasta
Spinach Artichoke Alfredo Pasta is a rich, creamy comfort dish inspired by the classic dip. Tender pasta is coated in a luscious Parmesan Alfredo sauce with sautéed spinach, artichoke hearts, and garlic for a restaurant-quality meal that comes together quickly at home.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
12 oz fett
uccine or penne pasta
2 tbsp butter
3 cloves garlic, minced
1 cup heavy cream
1/2 cup whole milk
3/4 cup freshly grated Parmesan cheese
1 cup canned artichoke hearts, drained and chopped
2 cups fresh spinach, chopped
1/2 tsp salt (or to taste)
1/4 tsp black pepper
1/4 tsp crushed red pepper flakes (optional)
Optional garnish: extra Parmesan, parsley, lemon zest
Instructions
Cook pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain.
In a large skillet over medium heat, melt butter and sauté garlic for 30 seconds until fragrant.
Stir in heavy cream and milk. Bring to a gentle simmer.
Whisk in Parmesan cheese until smooth and creamy.
Add artichoke hearts and spinach; cook until spinach wilts.
Toss in cooked pasta, adding reserved pasta water as needed to loosen the sauce.
Season with salt, pepper, and red pepper flakes. Serve warm.
Notes
Cooking Tips
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Use freshly grated Parmesan for the smoothest sauce—pre-shredded cheese may clump.
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Don’t boil the sauce; keep it at a gentle simmer to prevent curdling.
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Reserve pasta water—it helps emulsify and thin the sauce perfectly.
Variations
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Add Protein: Grilled chicken, shrimp, or crispy bacon pair beautifully.
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Lighter Version: Swap half the cream for half-and-half or evaporated milk.
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Extra Cheesy: Stir in ¼ cup cream cheese for an even richer sauce.
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Gluten-Free: Use gluten-free pasta without changing the sauce.
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Baked Version: Transfer to a baking dish, top with mozzarella, and broil until bubbly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sodium: 620mg
- Fat: 32g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 18g
