Spinach and Artichoke Dip Pasta
Someone finally had the genius idea to turn spinach artichoke dip into a pasta dish. Creamy, cheesy, loaded with spinach and tender artichoke hearts, tossed with penne. It’s the comfort food mashup you didn’t know you needed, and it takes 14 minutes.
Why You’ll Love This Recipe
- Spinach artichoke dip + pasta = comfort food perfection
- Cream cheese creates the sauce — no roux needed
- Artichoke hearts add tang and substance
- One of those dinners everyone requests again
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Spinach and Artichoke Dip Pasta
Ingredients
- 12 oz penne pasta
- 4 oz cream cheese
- 1/4 cup grated parmesan
- 1 can (14 oz) artichoke hearts, drained and quartered
- 3 cups fresh baby spinach
- 3 cloves garlic, minced
- 1 cup chicken or vegetable broth
- 1 tablespoon olive oil
- Red pepper flakes
Instructions
- Cook penne according to package directions. Reserve 1/2 cup pasta water, drain.
- While pasta cooks, heat olive oil in a large skillet. Add garlic, cook 30 seconds.
- Add broth and cream cheese. Stir over medium heat until cream cheese melts into a smooth sauce.
- Add artichoke hearts and cook 2 minutes. Add spinach and stir until wilted.
- Toss in the drained pasta and parmesan. Stir until creamy, adding pasta water if needed. Season with salt, pepper, and red pepper flakes.
Recipe Tips
- Use marinated artichoke hearts for extra flavor, or plain for a milder dish.
- Cream cheese is the shortcut to a creamy sauce without making a béchamel.
- Add a handful of mozzarella for extra cheesiness.
- This reheats well — add a splash of broth to loosen the sauce.
Calories: 440 | Protein: 16g | Fat: 14g | Carbs: 60g
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Nutritional information is estimated and may vary.
