There’s nothing like this creamy parmesan spinach pasta recipe. It’s soul-satisfying, super easy to make and extra creamy.
If you’re looking for more easy pasta recipes, also try these stuffed shells, this sun-dried tomato chicken alfredo and this lemon basil pasta (it’s so quick and easy!).
How to Make Creamy Spinach Pasta
You’ll need a Dutch oven for best results with this spinach pasta recipe, but if you don’t have one, you can use a large soup pot as a replacement in a pinch:
- Cook the garlic. Melt butter in a Dutch oven over medium heat, then add minced garlic and cook for 30 seconds.
- Cook the pasta. Add milk, chicken stock, and penne. Season with salt and pepper, bring to a boil, and cook for 18-20 minutes, stirring occasionally.
- Add the cream cheese and spinach. Stir in cream cheese, parmesan, and spinach, cooking for 1 more minute until spinach wilts and cream cheese melts.
- Top and serve. Top with extra parmesan and serve warm.
(Related: Cherry Tomato Confit Pasta)
Can I Freeze the Creamy Parmesan Spinach Pasta?
You can definitely freeze this garlic parmesan spinach pasta dish to enjoy for later – but don’t keep it in the freezer for too long or the spinach may begin to spoil.
You’ll first need to allow the pasta to cool completely after cooking and then you can transfer it into freezer-safe airtight containers. Seal them up tightly and freeze for up to 6 months for an easy dinner.
P.S. If you’re looking for a pasta recipe that’s even easier (and can be made ahead of time), try this yummy spinach walnut pesto: https://nurturedhomes.com/spinach-pesto
Creamy Parmesan Spinach Pasta
Ingredients
- 8 oz penne
- 2 tbsp butter
- 4 garlic cloves, minced
- 2 cups chicken broth
- 1 cup milk
- ½ cup cream cheese
- 10 oz baby spinach
- ¼ cup grated parmesan cheese plus extra for serving
- salt and black pepper to taste
Instructions
- In a large Dutch oven, melt the butter over medium heat.
- Add the garlic and cook for 30 seconds.
- Add the milk, chicken stock and penne and stir to combine.
- Season to taste with salt and black pepper.
- Bring to a boil.
- Reduce the heat and cook for 18-20 minutes, stirring occasionally until the pasta is cooked through.
- Add the cream cheese, Parmesan and spinach stir to combine.
- Cook for 1 minute or until the spinach is wilted and cream cheese is melted.
- Top with extra parmesan and serve.
In place of the garlic I substituted garlic scapes, but cleaned them, then grilled them to a slight char. Then mixed all the other ingredients using heavy mixing cream.
I must say, it was real rich and creamy. I like spicy so I added some crushed red pepper. I think next time I’ll add some green chilies.
Oh wow, really great suggestion Gary! I bet those grilled garlic scapes added SO MUCH flavor. And ooh, I need to try this pasta with green chilis as well. That sounds so yummy.