Main dish

Easy One Dish Artichoke Pasta

This easy artichoke pasta recipe is perfect for a quick and delicious meal. With simple ingredients and minimal prep, you can have this ready in no time.

To recipe
artichoke pasta with Parmesan cheese in a bowl.
Recipe insights & TIPS

This creamy, comforting pasta is bursting with flavor yet easy enough to whip up on a weeknight. The tang of the artichoke hearts perfectly compliments the creamy sauce of the pasta, all coming together in a single pan. And you know we love minimal dishes! The cream cheese, mayo, and sour cream form a velvety base for the dish, while the garlic gives it a fragrant punch, and parmesan adds a nuttiness. 

You want your pasta shells to be cooked al dente so they don’t fall apart when you’re mixing everything together, and always aim to use whole wheat pasta. Traditional white pasta shells are made using refined flour, which ends up stripping out a lot of the nutrients and fiber. Whole wheat, organic shells are packed with heart-healthy fiber, and you won’t even notice the difference when they are covered in this sauce. I actually find they tend to hold their shape even better! 

And lastly, don’t be scared by all the creams. While this recipe is super indulgent, you easily lighten up the dish without compromising flavor by opting for low-fat or plant-based alternatives for cream cheese, mayo, and sour cream.


Can I use any variety of pasta?

You can definitely use any pasta you like, but I’d recommend sticking to smaller types of pasta like mini penne or ziti pasta. Large rotini or penne can mess with the sauce-to-pasta ratio. 

Can I make the recipe ahead of time?

I wouldn’t recommend making this recipe ahead of time. As the pasta cools, the sauce becomes thicker, and you want it to retain its consistency. 

Where can I buy artichokes?

Canned artichokes are available at most large grocery stores. They are typically stocked next to olives and pickles. Fresh artichokes may be harder to find, and will likely be available based on your local area and season.

What can I serve with artichoke pasta?
I’d recommend serving this pasta with a crusty bread for dipping and a fresh, garden salad. You don’t want anything that will overpower the flavors of the dish, so stick to a light vinaigrette dressing to balance the creaminess of the pasta.

Can I freeze artichoke pasta?
This recipe freezes up nicely. Just make sure to thaw it fully in the fridge prior to reheating. To ensure it returns to its creamy consistency, pop the thawed pasta into a pan and add a bit of milk of choice. Cover and heat over medium heat until it is simmering, and stir it a few times until the pasta has returned to its creamy consistency. 

How do I store artichoke pasta?

The pasta should last between 3 to 5 days in the fridge, provided you refrigerate the pasta within 2 to 3 hours of cooking in an airtight glass container. 

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This single-pan artichoke pasta is a velvety and flavorful dish, combining the tang of artichoke hearts with a creamy, garlic-infused sauce. Plus, we’ve got ingredient swaps for a lighter, guilt-free version.

Main dish
25 minutes
Total TIME:
35 minutes
10 minutes


  • 8 oz fat-free cream cheese
  • ½ cup low-fat mayonnaise
  • ½ cup sour cream
  • 1 ½ cups heavy cream
  • 2 tsp minced garlic 
  • 24 oz jar of brined artichokes, drained
  • 2 cups grated parmesan cheese, divided
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 8 oz small dried whole grain pasta shells
  • Fresh basil for garnish

Ingredient Swaps

  • Substitute the cream cheese for plant-based cream cheese
  • Substitute the mayo for vegan mayo
  • Substitute the sour cream with plain Greek yogurt, which is lower in fat and higher in protein
  • Swap the heavy cream for half-and-half or plant-based milk
  • Use less cheese to reduce saturated fat content
  • Sub out pasta shells for gluten-free pasta shells


  1. Preheat oven to 375°.
  2. Add cream cheese, mayonnaise, sour cream, heavy cream, garlic, artichokes, 1 ½ cups of parmesan, salt, and pepper to a 9x13-inch oven-safe baking dish.
  3. Place directly in the oven, uncovered, and bake for 25 minutes. 
  4. While the artichokes are baking, make the pasta as per the pack directions, drain, and set aside. 
  5. After the artichokes and sauce are cooked, stir the mixture with a spatula and slowly add in the drained pasta.
  6. Still well until all the pasta is coated in the sauce. 
  7. Serve immediately, using the remaining parmesan and fresh basil as a garnish.
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