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Creamy Spinach Artichoke Pantry Pasta

  • Author: Kelsey Nixon
  • Total Time: 20 minutes
  • Yield: 4-6 servings 1x


Your favorite dip becomes your new favorite pantry pasta dish! Creamy spinach artichoke pasta with tangy sun dried tomatoes and a pillow of Parmesan cheese grated on top.


  • 1 lb. rotini pasta 
  • 1 tablespoon olive oil
  • 1 shallot, finely chopped
  • (1) 10-oz package of frozen spinach, thawed and drained*
  • 1 clove garlic, minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon cracked black pepper
  • 1 ½  cup heavy cream
  • 1 ½ cup chicken broth or stock
  • ½ cup Parmesan cheese, grated plus more for garnish 
  • 1 (14 ounce) can artichoke hearts, rinsed, squeezed dry and chopped
  • ⅓ cup sun dried tomatoes, finely chopped
  • Lemon juice, for serving


  1. Bring a large pot of salted water to a boil and cook pasta according to directions on box. 
  2. In a large sauté pan set over medium-high heat, heat the olive oil. Add the shallot and cook, stirring occasionally, until fragrant and golden brown around the edges, about 2 minutes. Add the spinach, garlic, and pepper and stir to combine. Next add the heavy cream and chicken broth, Bring to a boil, reduce the heat to medium, and simmer until sauce has thickened and coats the back of a spoon, about 5 minutes. 
  3. Add the cooked rotini, parmesan, artichokes, and sun dried tomatoes to the sauce and toss gently to coat.
  4. To serve, divide the pasta among 4 to 6 serving plates, and sprinkle with additional Parmesan cheese, if desired.


  • A 10-ounce package of frozen spinach is equivalent to 1 and 1/2 cups after draining, which is roughly what you can get from cooking down 1 pound of fresh spinach.
  • Tip: If you can find frozen artichoke hearts, they also work well in this recipe. Thaw before using.
  • If you’d like to add protein to this dish, I really like it with cooked chicken sausage tossed in the skillet or served alongside oven roasted chicken thighs.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes

Keywords: pasta, pantry, spinach, artichoke