Print

Creamy Spinach Artichoke Macaroni

Close-up of creamy pasta mixed with spinach and artichoke pieces, representing a spinach artichoke meal.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this creamy spinach artichoke macaroni for a comforting dinner that comes together fast. It uses simple ingredients to create a rich, velvety sauce perfect for busy weeknights.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 10 ounces fresh spinach, roughly chopped
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 8 ounces cream cheese, cubed
  • 1 cup shredded Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Cook the macaroni according to package directions until al dente. Drain and set aside.
  2. While the pasta cooks, heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until soft, about 5 minutes.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Add the fresh spinach to the pot in batches, stirring until it wilts down completely.
  5. Stir in the chopped artichoke hearts and chicken broth. Bring the mixture to a simmer.
  6. Reduce the heat to low. Add the heavy cream and cubed cream cheese. Stir constantly until the cream cheese is fully melted and the sauce is smooth.
  7. Stir in the Parmesan cheese and mozzarella cheese until the sauce is velvety and fully combined. Season with salt and pepper.
  8. Add the cooked and drained macaroni to the sauce. Stir gently until the pasta is completely coated.
  9. Heat for 2 to 3 minutes more until everything is hot throughout. Serve immediately.

Notes

  • For an even richer flavor, you can use vegetable broth instead of chicken broth.
  • If you want a main dish that is slightly lighter, substitute half of the heavy cream with whole milk.
  • You can prepare the sauce base (steps 2 through 4) ahead of time and store it in the refrigerator for up to two days. Reheat gently before adding the cheeses and pasta.

Nutrition

Find it online: https://cookingbyjade.com/spinach-artichoke-creamy-macaroni-recipe/