Best 9 Artichoke Cream Cheese Pasta Recipes

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Artichoke cream cheese pasta is a delectable and creamy dish that combines the flavors of artichokes, cream cheese, and pasta to create a delightful and satisfying meal. Featuring tender artichoke hearts, a rich and velvety cream cheese sauce, and pasta cooked to al dente perfection, this dish is a versatile and flavorful option for lunch or dinner. Whether you prefer a vegetarian version or enjoy the addition of protein such as chicken or shrimp, artichoke cream cheese pasta can be tailored to your taste preferences. With its creamy texture and blend of flavors, this pasta dish is sure to become a favorite in your recipe collection.

Check out the recipes below so you can choose the best recipe for yourself!

BAKED ARTICHOKE PASTA WITH CREAMY GOAT CHEESE



Baked Artichoke Pasta With Creamy Goat Cheese image

This cheese-filled pasta bake gets its sweet and crunchy topping from a layer of canned fried onions and Parmesan cheese sprinkled on top. Canned artichokes give it a savory depth, while a combination of goat cheese, cream cheese and mozzarella make it wonderfully gooey. Make sure to use plain - not marinated - artichokes, which will be too sharp and acidic here. You're looking for a mellow richness in this comforting casserole.

Provided by Melissa Clark

Categories     dinner, weekday, pastas, main course

Time 45m

Yield 6 servings

Number Of Ingredients 15

Salt, as needed
1 pound fusilli, farfalle or other short pasta
2 tablespoons extra-virgin olive oil, plus more for serving
1 large bunch scallions, thinly sliced, whites and greens separated
4 fat garlic cloves, thinly sliced
1/4 teaspoon red-pepper flakes, plus more for serving
8 ounces cream cheese (1 cup), cubed
6 ounces goat cheese, cubed
2 (14-ounce) cans artichoke hearts (not marinated), drained and cut into 1-inch pieces
2 cups canned fried onions
6 ounces shredded mozzarella cheese (1 1/2 cups)
1 cup chopped parsley
1 cup chopped fresh dill
1 teaspoon ground black pepper
1/2 cup grated Parmesan cheese

Steps:

  • Heat oven to 425 degrees and bring a large pot of heavily salted water to a boil. Cook fusilli according to package directions until 3 minutes shy of al dente. Reserve 3 cups pasta water, then drain.
  • Meanwhile, in a large oven-proof skillet, heat oil in a large skillet over medium heat. Cook scallion whites until softened, about 5 minutes, then add garlic and cook another 1 minute. Stir in red-pepper flakes, and cook another 30 seconds.
  • Whisk in 1 1/2 cups pasta water, cream cheese and goat cheese, and simmer, whisking, until smooth. Stir in artichokes, 1 cup fried onions, the mozzarella, the parsley, the dill and the reserved scallion greens, then stir in cooked pasta and black pepper. Add more pasta water if it seems too dry; you want this to be fairly liquid, because the pasta will soak up the sauce as it bakes. Taste and add some salt if needed.
  • Top pasta with remaining cup of fried onions and the Parmesan. Bake until filling is bubbly and onions are browned, about 10 to 20 minutes. Serve drizzled with olive oil, and with more red-pepper flakes on the side if you like.

CREAMY ARTICHOKE BAKED PASTA



Creamy Artichoke Baked Pasta image

A creamy, rich, and cheesy vegetarian white baked pasta with loads of flavor-rich artichoke hearts tossed in. Just add leftover turkey or cooked chicken for the carnivores!

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 11

8 ounces tube shaped pasta (I used cavatappi, cooked)
2 teaspoons olive oil
1 small onion (diced)
2 cloves garlic (minced)
1 cup 2% milk
1 cup half and half
1 1/2 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
2 1/2 cups + 1/2 cup Italian blend shredded cheese (divided (10 ounces total)*)
1 14-ounce can marinated artichokes, drained and chopped
Kosher salt and pepper (to taste)

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Cook the pasta according to package directions. Drain and set aside.
  • Set a large oven-safe skillet over medium heat. Add olive oil. Once the oil, is hot, add onions and sauté until translucent, about 5 minutes. Add in garlic and sauté until fragrant, about 30 seconds.
  • Add in the milk, half and half, Italian seasoning, and crushed red pepper.
  • Simmer over medium heat until warmed through, but don't let the mixture boil as you don't want to scorch the milk.
  • Once the milk is hot, add in 2-1/2 cups shredded cheese and stir to combine. You want the cheese to fully melt in a creamy sauce.
  • Add in the cooked pasta and chopped artichokes and stir to fully combine. Taste the mixture and season with a desired amount of kosher salt and pepper.
  • If you do not have an oven-safe skillet, transfer the pasta mixture to an 8-inch by 8-inch baking dish. Otherwise, you can bake the pasta right in the skillet.
  • Top with remaining 1/2 cup of cheese and add to the oven. Bake until the top of the pasta is browned and bubbly, 10-15 minutes. Remove from the oven and serve hot.
  • Note: You can also opt to first cook the pasta in the pan with water, drain and set aside. Then make the recipe as written. This helps cut down on dishes.

SPINACH ARTICHOKE PENNE PASTA RECIPE BY TASTY



Spinach Artichoke Penne Pasta Recipe by Tasty image

Here's what you need: olive oil, spinach, artichoke heart, cream cheese, garlic powder, salt, pepper, milk, penne pasta

Provided by Tasty

Categories     Dinner

Yield 3 servings

Number Of Ingredients 9

2 tablespoons olive oil
5 oz spinach
1 cup artichoke heart, drained
16 oz cream cheese, softened
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon pepper
2 cups milk
4 cups penne pasta, cooked

Steps:

  • Heat oil in a large pot over medium heat. Add spinach, cooking until wilted, then add artichoke hearts, cooking for 1 minute.
  • Add cream cheese until melted, stirring until there are no lumps.
  • Sprinkle in garlic powder, salt, pepper, and milk, stirring until smooth.
  • Add pasta and mix until pasta is evenly coated.
  • Nutrition Calories: 1589 Fat: 71 grams Carbs: 190 grams Fiber: 11 grams Sugars: 20 grams Protein: 46 grams
  • Enjoy!

Nutrition Facts : Calories 1589 calories, Carbohydrate 190 grams, Fat 71 grams, Fiber 11 grams, Protein 46 grams, Sugar 20 grams

BAKED SPINACH-ARTICHOKE PASTA



Baked Spinach-Artichoke Pasta image

Toss spinach-artichoke dip with pasta, and it feels right at home on the dinner table. This recipe, which nixes the traditional cream cheese for a blend of salty Parmesan and heavy cream, is prepared on the stovetop and requires only 10 minutes of active cooking before it's slid into the oven. As with any baked pasta, the key is to cook the shells until pointedly shy of al dente and to toss them with a sauce that seems excessively wet, as the pasta will tenderize and the sauce will thicken in the oven. These ingredients skew classic, but there is infinite room to riff: Swap in chopped kale or mustard greens in place of the spinach, experiment with cheese combinations, stir in mustard or caramelized onions or top with crumbled bacon.

Provided by Aaron Hutcherson

Categories     dinner, easy, weeknight, casseroles, pastas, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

Kosher salt
8 ounces medium pasta shells
2 tablespoons olive oil
2 garlic cloves, minced
1/4 teaspoon red-pepper flakes
10 ounces fresh baby spinach, or frozen chopped spinach, defrosted and drained
1 (14-ounce) can artichoke hearts, drained and roughly chopped
2 cups heavy cream (1 pint)
4 ounces grated Parmesan (about 1 cup)
Black pepper
4 ounces grated mozzarella (about 1 cup)

Steps:

  • Heat the oven to 400 degrees. Bring a large pot of salted water to a boil over high. Turn down to medium-high, and cook the pasta according to package instructions until 2 minutes short of al dente (the pasta will finish cooking in the oven). Drain and reserve.
  • Meanwhile, heat the oil in a large skillet over medium. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute. Add the spinach little by little until wilted, stirring frequently, about 3 minutes. Stir in the chopped artichokes.
  • Stir in the cream and bring to a simmer over medium-high heat. Stir in the Parmesan until melted. Remove from the heat then carefully stir in the cooked pasta, or transfer to a large bowl to mix together, if necessary. The liquid might appear wet and loose, but it will thicken up as it bakes. Season to taste with salt and pepper.
  • Transfer the pasta to a 2-quart casserole dish or individual casseroles or ramekins. Sprinkle with the mozzarella and bake until bubbling, 20 to 25 minutes. Broil until browned in spots, 1 to 2 minutes, if desired. Let cool slightly before serving.

Nutrition Facts : @context http, Calories 630, UnsaturatedFat 17 grams, Carbohydrate 41 grams, Fat 44 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 25 grams, Sodium 638 milligrams, Sugar 4 grams

ARTICHOKE CREAM CHEESE PASTA



Artichoke Cream Cheese Pasta image

Make and share this Artichoke Cream Cheese Pasta recipe from Food.com.

Provided by Bill Hilbrich

Categories     Cheese

Time 15m

Yield 2 serving(s)

Number Of Ingredients 11

1/2 cup half-and-half
1/2 cup cream cheese, softened
1/4 cup feta cheese
1/4 cup parmesan cheese
2 garlic cloves, diced
1/2 teaspoon basil
1/2 teaspoon fresh coarse ground black pepper
1/8 teaspoon oregano
1 (4 ounce) can sliced mushrooms, and stems
4 ounces artichoke hearts, quartered & drained
1/2 lb angel hair pasta, cooked

Steps:

  • Heat half and half,garlic and spices over medium heat.
  • Before boiling occurs, reduce heat, add cream cheese (in small pieces), and feta (crumbled) stirring constantly.
  • When cheese is smooth, add Parmesan, mushrooms and artichokes. Serve over angel hair pasta.

CREAMY ARTICHOKE PASTA



Creamy Artichoke Pasta image

Make a luscious pasta dish with no cheese, cream or butter? Absolutely! The canned artichoke hearts get blended into a creamy sauce that's mixed with roasted red peppers, olives, capers and fresh herbs for a colorful dinner. This is an out-of-the-box, unexpected vegan pasta dish that will delight your family and be easy on the budget.

Provided by Valerie Bertinelli

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
1 pound dried fettuccine (see Cook's Note)
Two 14-ounce cans artichoke hearts, rinsed and drained
2 tablespoons extra-virgin olive oil, plus more as needed
1 cup chopped roasted red peppers
1/2 cup kalamata olives, halved
3 tablespoons capers
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, thinly sliced
1/4 cup chopped fresh basil
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente.
  • Meanwhile, blend the drained artichoke hearts, 1/4 cup water, 1/4 teaspoon salt and 1/4 teaspoon pepper in a high-powered blender until completely smooth. Set aside.
  • Heat the olive oil in a large high-sided skillet or braiser over medium heat. Add the roasted red peppers, olives, capers and red pepper flakes and sauté until warmed through, about 2 minutes. Stir in the garlic and a drizzle of oil if needed. Continue to cook, stirring frequently, until the garlic is slightly softened but not brown, about 1 minute. Stir in the blended artichoke hearts, then reduce the heat to low.
  • When the pasta is ready, reserve 1 cup of the pasta water, then drain the pasta and add it directly to the skillet with the artichoke sauce. Add about 1/2 cup of the reserved pasta water and toss together until the sauce and water become a cohesive creamy mixture, add more pasta water as needed. Turn off the heat. Add the basil and parsley, toss to combine and serve.

CREAMY ARTICHOKE PASTA



Creamy Artichoke Pasta image

This is a great fast and simple pasta dish, with a sauce that is lower in fat, yet creamy! If you like artichokes, you'll like this! You can adjust all the seasonings to suit your tastes.

Provided by ALIBUNNY

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 13

12 ounces uncooked spaghetti
1 tablespoon olive oil
1 tablespoon butter
1 (6 ounce) can marinated artichoke hearts
1 small onion
3 cloves garlic, chopped
½ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon ground cayenne pepper
1 teaspoon dried oregano
½ cup low-fat cottage cheese
½ cup low-fat sour cream
½ cup grated Parmesan cheese

Steps:

  • Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Drain and keep warm.
  • While pasta is cooking, heat a large skillet over medium-high heat. Place olive oil, butter, and liquid from artichoke hearts in skillet. Cut artichoke hearts into bite-size pieces. When olive oil mixture is hot, add onion and garlic. Saute until soft and lightly browned. Stir in artichoke hearts and saute until heated through. Season with salt, black pepper, cayenne pepper, and oregano. Remove from heat and stir in cottage cheese and sour cream. Toss mixture with cooked pasta and top with Parmesan cheese.

Nutrition Facts : Calories 536.2 calories, Carbohydrate 72.7 g, Cholesterol 32.7 mg, Fat 17.6 g, Fiber 4.8 g, Protein 22.5 g, SaturatedFat 7.3 g, Sodium 793 mg, Sugar 3.6 g

ARTICHOKE PASTA CASSEROLE



Artichoke Pasta Casserole image

Make and share this Artichoke Pasta Casserole recipe from Food.com.

Provided by bberberi

Categories     One Dish Meal

Time 45m

Yield 5-6 serving(s)

Number Of Ingredients 15

1 (10 ounce) package pasta shells
2 (7 ounce) cans artichoke hearts
2 tablespoons butter or 2 tablespoons margarine
1/2 lb mushroom, sliced
1/2 cup finely chopped red onion
1/2 cup parmesan cheese, grated
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup white wine
1 tablespoon fresh oregano leaves, minced
1/2 teaspoon seasoning salt
1/2 teaspoon paprika
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 tomatoes, sliced

Steps:

  • Cook pasta according to package directions. Rinse under cold water and drain well.
  • Mix pasta with artichoke hearts.
  • Saute mushrooms and onion in butter until soft.
  • Mix together pasta and artichoke mixture with mushrooms, Parmesan cheese, sour cream, mayonnaise, white wine and seasonings.
  • Pour mixture into a medium casserole dish. Top with tomato slices.
  • Cook casserole at 350°F for 25 to 30 minutes or until hot.
  • Garnish with fresh oregano if desired.
  • *** You can also microwave this dish. The only part you would change is Step 3. You would place mushrooms and onion with butter in a microwave dish. Cover and Microwave at high for 3 minutes Continue to follow directions above and then microwave at High for 8 to 10 minutes.

Nutrition Facts : Calories 505.6, Fat 21.2, SaturatedFat 8.7, Cholesterol 39.1, Sodium 435, Carbohydrate 63.4, Fiber 9.9, Sugar 7.1, Protein 16.2

ARTICHOKE BLUE CHEESE FETTUCCINE



Artichoke Blue Cheese Fettuccine image

Store-bought Alfredo sauce speeds along this flavorful, meatless entree. I use dry pasta, but you can use refrigerated fettuccine to make this recipe even faster. -Jolanthe Erb, Harrisonburg, Virginia

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 5

1 package (12 ounces) fettuccine
1 cup sliced fresh mushrooms
1 can (14 ounces) water-packed artichoke hearts, drained and chopped
1-1/2 cups Alfredo sauce
1/4 cup crumbled blue cheese

Steps:

  • Cook fettuccine according to package directions., Meanwhile, place a lightly oiled large nonstick skillet over medium-high heat. Add mushrooms and artichoke hearts; cook and stir until mushrooms are tender. Stir in Alfredo sauce; bring to a boil over medium heat. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally., Drain fettuccine, reserving 1/3 cup pasta water. Add fettuccine to artichoke mixture; toss to combine, adding reserved pasta water if desired. Sprinkle with blue cheese.

Nutrition Facts : Calories 499 calories, Fat 14g fat (9g saturated fat), Cholesterol 33mg cholesterol, Sodium 770mg sodium, Carbohydrate 74g carbohydrate (6g sugars, Fiber 4g fiber), Protein 21g protein.

Tips:

  • Use fresh artichokes: Fresh artichokes have a more vibrant flavor and texture than canned or frozen artichokes.
  • Trim the artichokes properly: When trimming artichokes, be sure to remove all of the tough outer leaves and the fuzzy choke from the center.
  • Cook the artichokes until they are tender: Artichokes should be cooked until they are tender but still hold their shape.
  • Use a good quality cream cheese: A good quality cream cheese will make the sauce more flavorful and creamy.
  • Add some herbs and spices to the sauce: Herbs and spices, such as garlic, onion, and parsley, can add a lot of flavor to the sauce.
  • Serve the pasta immediately: Artichoke cream cheese pasta is best served immediately after it is made.

Conclusion:

Artichoke cream cheese pasta is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. It is a versatile dish that can be served as a main course or a side dish. With its creamy sauce, tender artichokes, and flavorful cheese, artichoke cream cheese pasta is sure to be a hit with your family and friends.

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