A spinach artichoke penne is a weeknight pasta built on the same flavor base as the classic dip: wilted spinach, tender artichoke hearts, and a creamy sauce clinging to tube-shaped pasta. This version skips the oven bake and comes together in one pan on the stovetop in about 30 minutes. You get a rich, savory dinner without dealing with a casserole dish or a long ingredient list.
The sauce relies on cream cheese and parmesan for body, with a little pasta water to loosen it so it coats every piece of penne. Artichoke hearts bring a mild, slightly tangy bite that balances the dairy. It’s a filling meatless main that reheats better than most cream sauces because the starch from the pasta keeps it from breaking. If you enjoyed this, our spinach artichoke dip is worth trying next. Making this spinach artichoke penne at home is surprisingly straightforward once you know the key steps.
Why You’ll Love These Spinach Artichoke Penne
- One pan on the stovetop means fewer dishes and a sauce that builds flavor as it cooks.
- Cream cheese and parmesan create a thick sauce without a flour roux or separate béchamel step.
- Marinated artichoke hearts add acidity so the cream doesn’t taste flat or heavy.
- It uses pantry and freezer staples, so you can make it without a special shopping trip.
- Leftovers hold their texture for up to three days in the fridge, unlike many cream pastas.
Ingredients You’ll Need
- 12 oz (340 g) penne pasta — the ridges hold the creamy sauce better than smooth shapes.
- 2 tbsp olive oil — used to soften the garlic and spinach without burning.
- 3 cloves garlic, minced — raw garlic would be harsh, so it’s cooked first.
- 5 oz (140 g) fresh spinach — wilts down to about one cup, adding moisture and color.
- 1 cup marinated artichoke hearts, drained and quartered — the brine adds tang to the sauce.
- 4 oz (115 g) cream cheese, cut into cubes — the base that thickens the sauce.
- 1/2 cup grated parmesan — sharpness cuts through the cream cheese richness.
- 3/4 cup reserved pasta water — starch helps the sauce bind to the penne.
- 1/2 tsp salt, plus more to finish — controls seasoning before cheese goes in.
- 1/4 tsp black pepper — a light background heat.
Ingredient Substitutions
Fresh spinach: Replace with 10 oz (280 g) frozen chopped spinach that has been thawed and squeezed dry. Frozen spinach is more concentrated, so you’ll get a deeper green color and a slightly firmer bite in the finished pasta. Because it holds less water than fresh, add 2 extra tablespoons of pasta water when mixing the sauce to keep the texture loose. The spinach artichoke penne works well for weeknight cooking when time is limited.
Marinated artichoke hearts: Use 1 cup plain canned artichoke hearts plus 1 tsp lemon juice for acidity. Plain hearts are milder and less salty, so the sauce will taste softer and need a small pinch of salt. The lemon keeps the tang that the marinade would have provided. Storing leftover spinach artichoke penne correctly keeps it tasting good for days.
Cream cheese: Swap for an equal weight of mascarpone if you want a sweeter, looser sauce. Mascarpone has less tang and won’t thicken quite as firmly, so reduce pasta water by 2 tablespoons. The result is richer but less sharp than the original. For the best results with this spinach artichoke penne, read through all the steps before starting.
Penne pasta: Use 12 oz rigatoni or fusilli if penne isn’t available. Both shapes trap sauce in similar ways, though rigatoni needs 1 minute more boil time. Avoid thin spaghetti, which won’t hold the heavy cream sauce. For another easy option, check out our spinach artichoke dip.
Step-by-Step Instructions
- Bring 3 quarts of water to a rolling boil and add 1 tbsp salt. Cook 12 oz penne for 10–11 minutes until al dente, then drain and reserve 3/4 cup pasta water.
- Heat 2 tbsp olive oil in a wide skillet over medium-low heat. Add 3 minced garlic cloves and stir for 45 seconds until fragrant but not browned.
- Add 5 oz fresh spinach in two batches, stirring until each batch wilts down, about 2 minutes total. The pan should look glossy, not dry.
- Stir in 1 cup quartered artichoke hearts and cook 2 minutes over medium heat so they warm through and pick up color on the edges.
- Lower to medium-low heat and add 4 oz cubed cream cheese. Stir constantly for 2–3 minutes until melted and smooth with no lumps.
- Add 1/2 cup grated parmesan and 1/2 cup pasta water. Stir until the sauce bubbles gently and coats the spoon, about 2 minutes.
- Fold in the drained penne with 1/4 tsp pepper and 1/2 tsp salt. Add remaining pasta water 1 tbsp at a time until the sauce clings but isn’t runny.
- Serve immediately with extra parmesan on top while the sauce is still silky and hot.
Pro Tips
Cut the cream cheese into small cubes before it hits the pan so it melts in under 3 minutes and won’t scorch on the bottom. Large blocks take longer and brown before they blend.
Reserve pasta water before you drain, not after. The starch in that water is what keeps the sauce from separating when it cools.
Warm your serving bowls in a low oven for 2 minutes so the cream sauce stays loose instead of tightening on contact with a cold plate.
Read pasta cooking technique from Serious Eats if you want to understand why starch water changes sauce texture the way it does.
Common Mistakes to Avoid
Adding cream cheese over high heat makes it seize and turn grainy. Keep the skillet at medium-low heat once dairy goes in.
Skipping the pasta water leaves a sauce that slides off the penne. The starch is what makes it stick to the ridges.
Using dry, un-drained artichokes straight from a can adds too much liquid and dilutes the cream. Always drain and quarter them first. You might also like our penne puttanesca.
Serving Suggestions
Pair the pasta with baked artichoke hearts for a double hit of the vegetable without repeating the same texture. A simple lemon salad on the side cuts the richness.
Sprinkle toasted pine nuts over the top for crunch. The soft sauce benefits from one firm element on the plate.
Storage and Reheating
Pack leftovers in an airtight container and refrigerate for up to 3 days. Cream pasta shouldn’t sit out longer than 2 hours before chilling.
Reheat in a skillet over low heat with 1 tbsp water per cup of pasta, stirring until steaming. Microwave reheating works but dries the sauce faster.
This dish does not freeze well because cream cheese separates when thawed, leaving a broken sauce. Make a fresh batch instead of freezing. Pair this with our turkey burgers spinach for more ideas.
Recipe Variations
Spicy Version
Add 1/2 tsp red pepper flakes with the garlic in step 2. The heat builds slowly and balances the dairy without overwhelming the artichoke. Expect a warmer finish that pairs well with crusty bread.
Protein Add-In
Stir in 1 cup shredded rotisserie chicken with the artichokes in step 4. The meat warms in the sauce and adds substance for a heavier meal. You may need 2 extra tablespoons of pasta water to keep the sauce loose.
Vegan Swap
Replace cream cheese with 4 oz cashew cream and parmesan with 1/3 cup nutritional yeast. The sauce turns lighter and nutty rather than tangy. Simmer 1 minute longer so the yeast dissolves fully.
Tomato Twist
Add 1/2 cup drained canned tomatoes with the artichokes for a pink sauce. The acidity sharpens the cream and adds color. Reduce pasta water by 3 tablespoons to offset the tomato liquid. Looking for something similar? Our turkey burgers spinach is a great pick.
Spinach Artichoke Penne
Description
A stovetop spinach artichoke penne that captures the flavors of the classic dip in a quick, creamy meatless dinner. It uses penne, wilted spinach, marinated artichoke hearts, cream cheese, and parmesan for a rich sauce that clings to every ridge.
Ingredients
Instructions
-
Boil the penne
Bring 3 quarts of water to a rolling boil in a large pot and add 1 tbsp salt. Cook 12 oz penne for 10–11 minutes until al dente, meaning it is tender but still has a slight bite at the center, then drain and reserve 3/4 cup pasta water before the starch cools.
-
Soften the garlic
Heat 2 tbsp olive oil in a wide skillet over medium-low heat. Add 3 minced garlic cloves and stir for 45 seconds until fragrant but not browned, keeping the heat low so the garlic does not scorch and turn bitter.
-
Wilt the spinach
Add 5 oz fresh spinach in two batches, stirring until each batch wilts down, about 2 minutes total. The pan should look glossy from the released moisture, not dry, showing the spinach has fully collapsed.
-
Warm artichokes
Stir in 1 cup quartered artichoke hearts and cook 2 minutes over medium heat so they warm through and pick up light color on the edges. This step builds a mild tangy base for the cream sauce.
-
Melt cream cheese
Lower to medium-low heat and add 4 oz cubed cream cheese. Stir constantly for 2–3 minutes until melted and smooth with no lumps, using the residual heat to avoid seizing the dairy.
-
Build the sauce
Add 1/2 cup grated parmesan and 1/2 cup pasta water. Stir until the sauce bubbles gently and coats the spoon, about 2 minutes, showing it has thickened from the starch and cheese.
-
Combine penne
Fold in the drained penne with 1/4 tsp pepper and 1/2 tsp salt. Add remaining pasta water 1 tbsp at a time until the sauce clings but isn't runny, ensuring every ridge is coated.
-
Serve hot
Serve immediately with extra parmesan on top while the sauce is still silky and hot. The pasta should look glossy and steam lightly when plated, confirming it is ready to eat.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 11g56%
- Cholesterol 45mg15%
- Sodium 620mg26%
- Total Carbohydrate 48g16%
- Dietary Fiber 4g16%
- Sugars 3g
- Protein 16g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Pack leftovers in an airtight container and refrigerate for up to 3 days; cream pasta shouldn't sit out longer than 2 hours before chilling.
- Reheating: Reheat in a skillet over low heat with 1 tbsp water per cup of pasta, stirring until steaming; microwave works but dries faster.
- Pro tip: Reserve pasta water before draining so the starch keeps the sauce from separating, as shown in our penne puttanesca guide.
- Freezing: Do not freeze because cream cheese separates when thawed and ruins the sauce.
