Creamy Spinach Pasta
This Spinach Pasta recipe has a creamy garlic Parmesan sauce with simple seasonings and a hint of lemon juice. It’s an easy 30-minute meal that you can make with any kind of noodles!
Be sure to try my Tomato Basil Pasta recipe next!
Creamy Spinach Pasta
I have learned that you guys really seem to love adding spinach into recipes, (which is a fabulous tendency, by the way). So I figured I was long overdue to create a creamy spinach pasta recipe. Wait until you taste this…I’m telling you, serious restaurant quality recipe right here.
Everything from the slightly browned butter (which adds a hint of sweetness), to the garlic, the combination of herbs, a hint of lemon juice, and of course, Parmesan cheese. It’s heaven- I can’t wait for you to try it!
…(Oh. And the spinach. Forgot about the spinach. 🥴)
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Boil pasta according to package instructions and drain. Meanwhile, melt butter in a pan and cook for about 2 minutes over medium-low heat, add garlic and continue to cook until the butter begins to foam and brown slightly. Whisk in the flour and cook for 2 more minutes, until browned more.
Add chicken broth in splashes, stirring continuously. Slowly stir in the half in half. Add in the seasonings and lemon juice.
Stir in the Parmesan cheese, then the spinach.Add the drained pasta and stir to combine. The pasta will continue to thicken upon standing. Serve with cheesy garlic bread.
Using Frozen Spinach
- Frozen spinach may be used for this recipe, ensure that it is thawed and drained prior to adding it to the sauce.
- 1 (10 oz.) package of frozen spinach equals 1.5 cups of cooked spinach.
Pro Tips
- Grate the cheese from a block as it will melt and taste much better than packaged cheese that’s already been grated.
- Any kind of pasta will work fine with this recipe, I like ziti rigati because the ridges really help grip the sauce.
- Cherry tomatoes make another great addition to this recipe. They can be added when you add the spinach.
- Make sure your garlic is fresh. Garlic that is aged can turn blue in color when combined with something acidic (like lemon juice). If this happens, it’s still safe to eat.
- Adding Chicken: Be sure to try my Chicken Spinach Pasta or my Mushroom Chicken Pasta for similar recipes that include chicken!
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This pasta does freeze and reheat pretty well.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- Pasta Strainer– This is the one I have and love.
- Box Cheese Grater– Always grate cheese from a block, it melts and tastes much better. Bagged shredded cheese contains cellulose which prevents it from melting as well.
- Garlic Twister– Makes it quick & easy to mince garlic and it takes very little storage space. I always recommend using fresh garlic vs. jarred.
Try These Next
- Spinach Chicken
- Chicken Mac and Cheese
- Tomato Basil Pasta
- Tuscan Chicken Pasta
- Copycat Longhorn Parmesan Crusted Chicken
- Mushroom Chicken
Get My Free E-Book!
- I’ve got a FREE e-Book with 7 super popular dinner recipes! Click here to join my email list and I’ll send your e-Book right over!
- And be sure to follow me on Instagram, Pinterest, & Facebook!
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐

Creamy Spinach Pasta
Ingredients
Seasonings
- ½ teaspoon EACH: dried oregano, parsley, mustard powder
- ¼ teaspoon garlic powder
Sauce
- 4 tablespoons salted butter
- 3 cloves garlic, minced
- 2 Tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup half and half, (half milk/half cream)
- 3 teaspoons lemon juice
- ¾ cup Parmesan cheese, finely grated from a block
- 1 ½ cups spinach
- ½ pound ziti rigati, penne works well too
Instructions
- Prep Work: Heat salted water for the pasta while you measure out your ingredients prior to beginning, as this recipe goes fast.
For the Pasta:
- Add the pasta to the boiling water when you start the sauce. Cook according to package instructions (don’t overcook), and drain.
For the Sauce:
- Melt the butter in a skillet over medium-low heat. Let it heat for about 2 minutes. Add the garlic and continue to heat the butter until it begins to foam and brown slightly. Lift the pan and give the butter a swirl on occasion.
- Increase heat to medium and whisk in the flour. Let it cook until it reaches a darker brown color and can no longer smell raw flour, about 2 minutes.
- Add the chicken broth in splashes, do this slowly and stir continuously to incorporate.
- Slowly stir in the half and half.
- Add the seasonings and lemon juice.
- Reduce heat to low and mix in the Parmesan cheese, then add the spinach.
- Drain the pasta and mix it into the sauce. It will continue to thicken upon standing. Serve with Garlic Bread with Cheese.
Notes
- Grate the cheese from a block as it will melt and taste much better than packaged cheese that’s already been grated.
- Any kind of pasta will work fine with this recipe, I like ziti rigati because the ridges really help grip the sauce.
- Frozen spinach may be used for this recipe, ensure that it is thawed and drained prior to adding it to the sauce.
- Cherry tomatoes make another great addition to this recipe. They can be added when you add the spinach.
- Make sure your garlic is fresh. Garlic that is aged can turn blue in color when combined with something acidic (like lemon juice). If this happens, it’s still safe to eat.
- Adding Chicken: Be sure to try my Chicken Spinach Pasta or my Mushroom Chicken Pasta for similar recipes that include chicken!
So easy to pull together. We absolutely loved it! Thank you for posting this excellent recipe!!
BTW I have your cook book
Hi Tia! I’m so happy that you loved the Spinach Pasta, excellent! I’m even more thrilled that you have my cookbook! A second one is in the works and I’m so excited! Thank you so much for taking the time to leave a review!! 🩷🩷🩷 -Stephanie 🙂
This is awesome!
I made a couple additions. I doubled the recipe.
I boiled chicken thighs in a pot with chicken broth and the spices, bay leaves and some olive oil. Then I took out the chicken, and the chicken broth I needed for recipe then I cooked the pasta in the rest of chicken broth. I cut up the chicken thighs and added them as well. Everything else was the same and I will be adding this into my regular rotation! Delicious!
Nice work Rebecca! I’m so happy it was such a success, thanks so much for the great review!💕
Great taste (even without lemon juice) and very quick! Contrary to insturctions I used only cream (12%) without milk and it definitely should have been half and half 🙂
I’m glad that you enjoyed the taste Jakub! 🙂 Thank you for the review!!
delicious ! i had to cut the lemon juice because we didn’t have any but it was still perfect and easy to make <333
I’m so happy it was a success! Thanks so much for taking the time to leave a review!
Easy to make and very delicious.
I’m so happy to hear that Alora, thanks so much for the great review!💗
Any suggestions other than lemon juice?
You can skip the lemon juice if needed/preferred!
This was soooooo good!!!! I absolutely loved it and will make it over and over!!!
I am so happy that you loved it Angel!!! WOOOO!! Thank you so much for the review, you’re the best!! -Stephanie ❤️
I made this for dinner tonight and was blown away with how good this tasted! It was pretty easy to make and it was exploding with flavors. Thank you for a great recipe!
You’re very welcome Esti! Thanks so much for the great review, I’m so happy you liked it!💖
Delicious! I made as written but also added some frozen edamame as the protein and it turned out great! I will be making this again!
I’m so happy to hear that! Thanks so much for taking the time to leave a comment and review!💖
So yummy! I added some chicken in as well and its irresistible!
Wahooo! I’m so happy it was such a success, nice work Tori! Thanks so much for the great review!💖