Introduction

This Tasty Spinach and Artichoke Dip Pasta is a creamy, flavorful twist on a classic appetizer turned into a satisfying main dish. Combining tender rotini with wilted spinach, artichoke hearts, and a rich cream cheese sauce, it’s perfect for a comforting weeknight meal.

A white round bowl is filled with creamy rotini pasta, mixed with green spinach leaves and pale yellow artichoke hearts cut into medium-sized chunks. The pasta is coated in a smooth, white cream sauce and topped with small red chili flakes and a light sprinkle of grated cheese, adding specks of red and white on the surface. The bowl sits on a wooden board next to a small bowl of chili flakes and is partly resting on an orange cloth. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz rotini
5 oz spinach
4 oz cream cheese, softened to room temperature
1 cup milk
3/4 cup freshly grated parmesan cheese
2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp pepper
14 oz artichoke hearts

Instructions

Step 1: Prepare the Mise en Place. While waiting for water to boil, grate the parmesan cheese fresh, measure out the garlic powder, onion powder, and pepper into a small bowl, and have the spinach and artichoke hearts ready. Cut the artichoke hearts into bite-sized pieces if they are large. Soften the cream cheese to room temperature for smooth incorporation.
Step 2: Cook the Pasta. Bring a large pot of salted water to a boil and cook the rotini according to package directions until al dente. Reserve 1/2 cup of pasta water before draining. Set the drained pasta aside in a large bowl.
Step 3: Wilt the Spinach and Remove Excess Moisture. In a medium skillet over medium heat, add the spinach with 1 tablespoon of water. Cook for about 2 minutes, stirring occasionally, until completely wilted. Transfer the spinach to a clean kitchen towel or paper towels and squeeze firmly to remove excess liquid. Roughly chop and set aside.
Step 4: Build the Cream Sauce Base. In the same skillet, combine the softened cream cheese and milk over medium heat. Stir frequently until the cream cheese is melted and smooth, about 2-3 minutes. Add the grated parmesan and dry seasonings, stirring constantly until the sauce is creamy and gently bubbling. Taste and adjust seasonings if needed.
Step 5: Combine and Finish the Dish. Stir the squeezed spinach and artichoke hearts into the cream sauce. Fold in the cooked pasta until evenly coated. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Heat for another minute until everything is hot and flavors have melded.

Tips & Variations

Use fresh parmesan cheese rather than pre-shredded for a smoother sauce texture.
For extra richness, stir in a handful of shredded mozzarella or a splash of heavy cream.
Swap rotini for penne or farfalle for a different pasta shape that holds sauce well.
Add a pinch of red pepper flakes if you like a bit of heat.
To make it vegetarian, ensure your parmesan doesn’t contain animal rennet or substitute with a vegetarian cheese alternative.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of milk or reserved pasta water if the sauce has thickened too much.

How to Serve

A white bowl filled with creamy rotini pasta mixed with visible wilted green spinach leaves evenly spread throughout. The pasta is coated in a smooth white sauce speckled with small pieces of red chili flakes and finely grated cheese sprinkled on top. The texture shows the spiral pasta soft but firm, coated thickly with the sauce, while the spinach adds a fresh contrast. The bowl sits on a soft brown cloth over a white marbled textured surface, with blurred jars of spices visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Thaw it, drain well, and squeeze out excess moisture before adding to the sauce to avoid a watery dish.

Can I make this dish gluten-free?

Absolutely. Simply substitute the rotini with your favorite gluten-free pasta and follow the recipe as usual.