One-Pot Creamy Spinach and Artichoke Pasta

Recipe adapted from Budget Bytes

Want something creamy and comforting, but hate washing dishes? One-pot pastas are the perfect meal! The pasta cooks directly in the sauce, so you don’t need to dirty extra dishes. This recipe is full of tender baby spinach and meaty artichokes in a creamy Parmesan sauce, perfect for enjoying as we see some spring weather coming our way!

Prep Time

10 minutes

Cook Time

12 minutes


4 Servings


2 tablespoons butter
5 cloves garlic (minced)
1 1⁄2 cups chicken broth
1 1⁄2 cups milk, whole
1⁄4 teaspoon salt
1⁄4 teaspoon black pepper, ground
1⁄4 teaspoon basil, dried
8 ounces linguine
8 ounces spinach, baby
15 ounces artichoke hearts (canned)
1⁄4 cup cheese, parmesan (grated)


Mince garlic and heat with the butter in a deep skillet or pot; sauté until fragrant and light golden brown. Add chicken broth, milk, salt, pepper, basil, and pasta (break in half to stir more easily).

Cover and bring to a simmer, stirring occasionally. Cook until al dente, approximately 12 minutes. Drain and roughly chop artichoke hearts. Turn off the heat under the pasta and stir in the spinach in large handfuls, letting the heat of the sauce wilt it, then stir in the chopped artichoke hearts and 2 Tbsp Parmesan.

Serve topped with more Parmesan.