Creamy Spinach Artichoke Tortellini is too good to pass up! Hot cheesy tortellini is tossed with a rich, creamy spinach artichoke sauce to create a tempting, indulgent dish people will crave! Easy to throw together and perfect for a busy day.
Delicious Spinach Artichoke Combo Meets Tortellini!
The creamy spinach artichoke combination is one of my favorites! It’s rich and flavorful and I just can’t ever get enough of it.
We all love the classic spinach artichoke dip but add cheese tortellini to those flavors and you get something unbelievably delicious!
I’ve already made this twice and look forward to the next time we get to indulge in it again!
Add Chicken Too!
We all loved this tortellini and I loved that it didn’t take a whole lot to prepare. Yes it may take a few pots (unlike this one pan tortellini recipe I recently shared) but it is totally worth washing a couple extra pans.
Grilled or roasted chicken is the perfect side to this tortellini or just dice it up and throw it into the pasta.
It’s Tastes Like Alfredo Sauce
You just can’t go wrong with this, it’s a cheese filled (shortcut store-bought tortellini) topped with a sauce that’s basically a blend of a lighter alfredo sauce meets spinach artichoke dip and it is a dinner you won’t forget about!
In other words, after you polish of your bowl of it you’ll be planning out the next time you’re going to make it again the next week. A new weeknight dinner fav!
More Tortellini Recipes to Try!
- Creamy Spinach Tomato Tortellini
- Tortellini with Pesto and Roasted Veggies
- Creamy Tortellini Minestrone
- Sausage and Marinara Tortellini
- Slow Cooker Creamy Tomato Basil Tortellini Soup
- Tortellini Chicken Noodle Soup
Follow Cooking Classy
Creamy Spinach Artichoke Tortellini
- 10 oz fresh or frozen spinach
- 15 oz refrigerated 3 cheese tortellini
- 2 1/2 Tbsp butter
- 1 small yellow onion, grated
- 4 cloves garlic, minced (1 1/2 Tbsp)
- 2 Tbsp flour
- 2 cups milk
- Salt and freshly ground black pepper
- 8 oz Neufchatel cheese (aka light cream cheese), diced into small cubes
- 1 cup finely shredded parmesan cheese (3.2 oz)
- 1 (14 oz) can artichoke heart quarters, chopped
- 3 Tbsp chopped fresh parsley (optional)
- 1/2 cup reserved pasta water
- If using fresh spinach roughly chop it then pour 3 Tbsp water in a large pot (you can just use the pasta pot you'll be using later).
- Add spinach and cook over medium-low heat, stirring frequently, until spinach wilts. Transfer to paper towels. If using frozen spinach, thaw, drain and roughly chop.
- Cook tortellini according to directions on package, while reserving 1/2 cup pasta water before draining.
- Meanwhile melt butter in a large skillet over medium-high heat, add onion to skillet (and any juices on cutting board) and saute 4 minutes, or until soft.
- Add garlic and saute 30 seconds longer. Add in flour and cook, stirring constantly 1 minute.
- While whisking pour in milk, then season lightly with salt and pepper (don't add too much salt because the parmesan is salty, you can season with more salt at the end if needed).
- Bring to a light boil, stirring constantly, reduce heat slightly then add in Neufchatel cheese and parmesan and cook, stirring frequently, until cheeses have melted (it will take several minutes to fully melt, just don't confuse the onion pieces with the cheeses).
- Stir in spinach and artichokes and warm through, then toss in cooked and drained tortellini and parsley.
- Stir in reserved pasta water a few tablespoons at a time to thin as needed (I used about 1/4 cup but as it sits it thickens so add more as you need). Serve immediately.