This stovetop spinach artichoke spaghetti is everything we love about my craveable spinach artichoke dip turned into a cozy, creamy pasta you can make in one skillet with pantry ingredients, in about 20 minutes.
If you've ever wished that classic appetizer could count as dinner, this recipe is for you. No oven, no baking dish, and no heavy cream. Just pasta, spinach, artichokes, and a simple sauce that comes together in minutes. It's vegetarian, family-friendly, and exactly the kind of weeknight pasta I rely on when I need to get dinner on the table fast!
TL;DR - Creamy Spinach Artichoke Pasta Skillet
- 🍝 What it is: A creamy spinach artichoke spaghetti inspired by classic spinach artichoke flavors, made on the stovetop, not baked.
- 🔥 How to make: Boil pasta → sauté garlic → add spinach + artichokes → toss with pasta, cheese, and reserved pasta water until creamy.
- ⏱️ Cook Time: About 25 minutes start to finish - perfect for a weeknight.
- 📦 Storage: Keeps 3-4 days refrigerated; reheat gently with a splash of water or milk.
- 🔍 Compare & Contrast: Unlike baked pasta dishes that take a little longer to make, this version is made in one-pan, no oven, no layering, no extra time. If you love this cooking method, try my Spinach Pesto Pasta for another quick dinner this week.
- 🥣 Love this flavor combo? Try my Spinach Artichoke Pasta Bake when you want something cozy and oven-baked.
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Key Ingredients
- Baby Spinach: It will look like a ton of spinach, but will cook down quickly.
- Marinated Artichokes: You can find them in a jar, a can or in sealed pouches. The marinated artichokes give so much extra flavor to the dish, but in a pinch you could certainly use regular quartered artichokes.
- Pasta: I like to use the pot sized spaghetti (basically spaghetti noodles broken in half for you), but any long twirly pasta shape you like will work. Think fettuccine, bucatini, or linguine as options.
💡Ingredient Spotlight
Grilled marinated artichokes are a pantry star. Not only are they a flavor bomb here, but also fantastic in artichoke baked pasta, Italian pasta salads and thrown chopped up onto any salad you are making. Keep a few jars on hand at all times!
Spinach Artichoke Pasta Variations
While spinach artichoke spaghetti is delicious as it's written, you can definitely add additional ingredients or make some swaps to customize it to your family's taste. Here are a few suggestions:
- Add extra veggies: You can double the amount of spinach, adding the additional spinach after you add in the pasta so it doesn't cook down as much. Or double the artichokes, add asparagus or kale. Be sure to cook them through before making the sauce.
- Make it spicy: To give the dish an extra kick, add red pepper flakes to taste into the saute pan as you are cooking the spinach.
- Add Pesto: Add another layer of flavor by adding in ¼ cup spinach pesto when you add in the Parm. More spinach, a little garlic, a hint of lemon all elevate this spaghetti recipe to new heights
- Add a Protein: Add flaked leftover pesto salmon, shredded chicken (or a plant based chicken option, for my kosher keepers), directly to the pan before you add the mixture to the baking dish.
How to Make Spinach Artichoke Spaghetti
Step 1: Start by boiling the pasta according to package directions, being sure to salt the water. When the pasta is done cooking, remove 1 cup of pasta water from the pasta pot before draining. You won't need it all, but better to have too much, than too little. Drain the pasta and set aside for a minute.
Step 2: While the pasta cooks, add the artichokes, spinach and Italian seasoning to a saute pan and cook.
Step 3: Add pasta water to the saucepan with the cream cheese and stir to melt it together. Then mix in the Parmesan cheese until it has melted into a silky sauce.
Step 4: Add the drained pasta.
Step 5: Stir until all ingredients are well combined!
Remember that the pasta water is your friend in spinach artichoke spaghetti. You'll want to use that starchy water to help make the sauce thick and creamy. It helps the cheese melt properly and the sauce coat the other ingredients evenly.
Recipe FAQs
No, this is a stovetop, skillet spaghetti, not a baked pasta. Everything comes together in one pan, and it's ready as soon as the pasta is added to the simple spinach artichoke sauce.
Yes. Thaw frozen spinach first, squeeze out excess moisture, and add it at the same step you'd use fresh spinach.
Reheat gently and add a splash of water, milk, or reserved pasta water to loosen the pasta sauce as it warms.
Yes. This pasta keeps well for 3-4 days in the fridge and is best reheated on the stovetop or in short microwave bursts with added liquid.
Storage Tips
- To store leftovers: Simply pop the spaghetti into an airtight container and put in the fridge. The leftovers will last for up to 5 day.
- To reheat: Add a splash of milk to the container and lightly cover, then reheat in the microwave at 30 second intervals. You want the cheese to get warm and melty again without the pasta becoming rubbery.
Other awesome pasta dishes with veggies
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📖 Recipe
20-Minute Spinach Artichoke Spaghetti
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
- Boil the pasta according to package directions.
- While the pasta cooks, put a saucepan on the stove on medium heat and add 1 TB olive oil. Once the pan is hot add the artichokes to the pan, then the spinach and Italian seasoning. Then let cook until the spinach wilts down.
- Remove 1 cup of pasta water from the pasta pot before draining. You won't need it all, but better to have too much, than too little.
- Add ¾ cups of the pasta water to the saucepan with the cream cheese and stir to melt it together. Then add the Parmesan stirring until it has melted into a silky sauce. Salt to taste.
- Add the drained pasta and stir until all ingredients are well combined. Transfer to serving dish and enjoy!
Notes
- Remember to save the pasta water when you are done cooking the pasta. The starch the pasta gives off while it cooks will help make the sauce come together nicely!
- Turn this recipe into a spinach artichoke pasta bake by pouring it into a ceramic baking dish, topping with mozzarella cheese and baking at 400℉ until golden and bubbly.
- Add more veggies: You can easily up the veggies in this spaghetti dish. More spinach, extra artichokes, cooked kale or asparagus are all great options.
Marni Katz says
If you like spinach artichoke dip, you will love this recipe!