Artichoke Florentine Pasta

This pasta dish has a tiny kick to it but it is delicious. It’s easy to make and my whole family loved ❤️ this dish. I added chopped up chicken to this dish even though it did not call for it. It was the perfect touch to make this meal complete. I hope you get a chance to try this. Enjoy 😉


1 package (16 ounces) penne pasta

6 tablespoons butter, divided

4 garlic cloves, minced

12 ounces fresh baby spinach (about 16 cups)

1/4 cup all-purpose flour

3 cups 2% milk

3/4 cup grated Parmesan cheese

1 package (8 ounces) reduced-fat cream cheese

1/2 cup white wine or reduced-sodium chicken broth

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon cayenne pepper

2 cans (14 ounces each) water-packed artichoke hearts, drained and coarsely chopped

1/3 cup Italian-style panko (Japanese) bread crumbs

*I added chopped chicken to this as well and it was fantastic.


• Cook pasta according to package directions. In a 6-qt. Dutch oven, melt 2 tablespoons butter over medium-high heat. Add garlic; cook and stir 30 seconds. Add spinach; cook and stir 1-2 minutes or just until wilted. Remove from pot.

• In same pot, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Add Parmesan cheese, cream cheese, wine and seasonings; stir until smooth. Stir in artichoke hearts; heat through.

• Drain pasta; add to sauce, tossing to coat. Stir in spinach mixture. Transfer to a serving dish; sprinkle with bread crumbs. Serve immediately

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