Not every slow cooker meal has to be a stew or soup. This Slow Cooker Spinach Artichoke Pasta takes everything we love about the classic dip and turns it into a hearty, creamy pasta dish you can make with almost no effort. It’s rich, cheesy, and packed with spinach and marinated artichokes—comforting without feeling too heavy.
The first time we made this, we were skeptical. Pasta? In a slow cooker? But it turned out better than expected—creamy, flavorful, and totally hands-off. It’s the kind of recipe that works on a weeknight when you need dinner ready and don’t want to babysit a boiling pot. Just toss it all in and walk away.
Why You’ll Want to Make This Again
This one-pot pasta is both cozy and convenient.
- No boiling required – The pasta cooks right in the sauce.
- Creamy and flavorful – Cheesy and garlicky with plenty of tang from the artichokes.
- Hands-off cooking – Let the slow cooker do the work.
- Crowd-pleaser – It’s a hit at potlucks, parties, or as leftovers.
What You’ll Need to Make Spinach Artichoke Pasta
The ingredients are straightforward and easy to find. Nothing fancy, just good stuff that works well together.
- Pasta – Short shapes like penne, rotini, or shells work best.
- Cream Cheese – The base of the sauce—melty and smooth.
- Mozzarella Cheese – Adds that gooey stretch.
- Parmesan Cheese – For saltiness and depth.
- Spinach – Fresh or frozen, it cooks down into the sauce.
- Artichoke Hearts – Marinated ones bring a bold, briny flavor.
- Garlic – Fresh and minced, because it makes everything better.
- Vegetable Broth – Helps the pasta cook evenly and adds flavor.
- Milk or Half-and-Half – For creaminess without being too rich.
- Salt and Pepper – To balance everything.
These simple ingredients build a creamy, cheesy, tangy sauce that coats every bite of pasta.
Step-by-Step Guide to Making Slow Cooker Spinach Artichoke Pasta
This recipe is about layering everything in and letting time take care of the rest.
- Layer the Base – Add uncooked pasta, broth, garlic, and chopped artichokes to the slow cooker. Stir everything so the pasta is mostly covered.
- Add Dairy – Add cubes of cream cheese on top (don’t stir yet). Pour in the milk or half-and-half, then sprinkle with salt and pepper.
- Cook on Low – Cover and cook on low for 2 to 3 hours. Stir once halfway through to help the cheese melt evenly.
- Stir in Spinach – In the last 30 minutes of cooking, stir in the spinach and mozzarella. Cover and cook just until the spinach is wilted and the pasta is tender.
- Finish and Serve – Sprinkle in the Parmesan, stir to combine, and check the seasoning. Serve hot with extra cheese on top if you want.
The result is creamy, melty, and full of texture. It’s like your favorite dip met your favorite pasta.
What to Serve With It
This pasta is rich and comforting, so a few lighter or crisp sides work best.
| Side Dish | Why It Works |
|---|---|
| Garlic Bread | Crispy and buttery, perfect for scooping up the sauce. |
| Green Salad | Adds freshness and crunch to balance the creaminess. |
| Roasted Veggies | Carrots, zucchini, or asparagus bring color and flavor. |
| Tomato Salad | Bright and acidic, helps cut through the richness. |
| Olives or Pickled Veggies | Sharp, briny bites contrast the creamy pasta. |
| Soup | A brothy soup like tomato or vegetable works well on the side. |
| Crackers or Crostini | If serving as a party dish, these make it scoopable. |
How to Store and Reheat Spinach Artichoke Pasta
This pasta holds up well for leftovers and tastes even better the next day.
To store: Let it cool completely, then transfer to airtight containers. It keeps in the fridge for up to 3 days.
To reheat: Add a splash of milk or water before microwaving or reheating on the stovetop. Stir frequently to bring back the creaminess without drying it out.
You can also freeze it, but the texture may change slightly after thawing. Still tasty, though.
Frequently Asked Questions
1. Can I use frozen spinach?
Yes. Just thaw and squeeze out excess liquid before adding it.
2. What kind of pasta works best?
Short shapes like penne, rotini, or shells hold the sauce better than long noodles.
3. Can I add chicken?
Totally. Cooked shredded chicken or even rotisserie chicken works great stirred in during the last 30 minutes.
4. Is this dish vegetarian?
It can be, if your cheeses and broth are vegetarian-friendly. Check the labels to be sure.
5. Can I make this ahead of time?
Yes. Assemble the ingredients in the slow cooker insert and refrigerate overnight. Add an extra 30 minutes to the cook time if starting from cold.
This Slow Cooker Spinach Artichoke Pasta is comforting, cheesy, and surprisingly easy. It’s a one-pot wonder that brings a whole lot of flavor with very little work. Serve it up for dinner or let it shine on your next party table—either way, it delivers.
Slow Cooker Spinach Artichoke Pasta
Equipment
- Slow Cooker For cooking everything together
- Mixing Bowl To whisk dairy before adding
Ingredients
- 12 oz short pasta penne, rotini, or shells
- 4 cups vegetable broth
- 1 block cream cheese cut into cubes
- 1 cup mozzarella cheese shredded
- 1/2 cup Parmesan cheese grated
- 1 cup artichoke hearts chopped, marinated or canned
- 3 cups spinach fresh or frozen (thawed)
- 2 cloves garlic minced
- 1 cup milk or half-and-half
- salt and pepper to taste
Instructions
- Add uncooked pasta, broth, garlic, and artichoke hearts to the slow cooker. Stir to combine.
- Place cubed cream cheese on top and pour in milk or half-and-half. Sprinkle with salt and pepper. Do not stir.
- Cover and cook on low for 2 to 3 hours. Stir once halfway through to help the cheese melt evenly.
- In the last 30 minutes of cooking, stir in spinach and mozzarella. Cook until spinach wilts and pasta is tender.
- Sprinkle in Parmesan and stir to combine. Taste and adjust seasoning before serving.
Notes
- Use canned or marinated artichokes, drained and chopped, for best flavor.
- Leftovers can be stored for up to 3 days and reheated with a splash of milk.
- Add cooked chicken or white beans for extra protein.
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