Introduction

This tasty spinach and artichoke dip pasta brings the creamy, savory comfort of the classic appetizer into a satisfying main dish. With tender rotini coated in a rich sauce loaded with spinach, artichokes, and parmesan, it’s an easy crowd-pleaser perfect for weeknights or gatherings.

A close-up view of a round white bowl filled with creamy pasta. The pasta is short and twisted, pale yellow in color, mixed evenly with layers of soft, light green artichoke pieces scattered throughout. Dark green spinach leaves are mixed in, adding a fresh contrast. The dish is topped with grated Parmesan cheese and small red chili flakes, giving it a speckled texture with white and red highlights on the creamy pasta and veggies. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz rotini pasta
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, chopped if large

Instructions

Step 1: While waiting for water to boil, grate the parmesan cheese, measure the dry seasonings into a small bowl, and prepare the spinach and artichoke hearts. Cut artichokes into bite-sized pieces if needed. Make sure cream cheese is softened to room temperature for a smooth sauce.
Step 2: Bring a large pot of salted water to a boil. Cook the rotini according to package directions until al dente. Reserve 1/2 cup of the pasta water, then drain and transfer the pasta to a large bowl.
Step 3: In a medium skillet over medium heat, add the spinach with 1 tablespoon of water. Cook for about 2 minutes, stirring occasionally, until wilted. Transfer spinach to a clean towel and squeeze out as much liquid as possible to avoid thinning the sauce. Roughly chop and set aside.
Step 4: Using the same skillet, combine the softened cream cheese and milk over medium heat. Stir frequently until cream cheese melts and the mixture is smooth, about 2–3 minutes.
Step 5: Add the grated parmesan and dry seasoning mixture to the skillet. Stir constantly until the sauce is creamy and gently bubbling. Taste and adjust seasonings if needed for more depth.
Step 6: Stir in the squeezed spinach and artichoke hearts to the sauce. Add the cooked pasta and fold gently to coat evenly. If the sauce feels too thick, add a splash of reserved pasta water to loosen it. Heat for another minute until everything is warmed through and well combined.

Tips & Variations

Use freshly grated parmesan instead of pre-shredded for a smoother, creamier sauce.
For extra flavor, add a pinch of crushed red pepper flakes to the sauce.
Swap rotini for penne or farfalle for a different pasta shape that holds sauce well.
Try adding cooked chicken or bacon for a heartier meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a splash of milk or reserved pasta water to loosen the sauce as needed.

How to Serve

A close-up view of a white bowl filled with creamy rotini pasta coated in a light, creamy sauce. There are several layers of ingredients visible: the pale yellow rotini pasta forms the base, mixed with dark green spinach leaves scattered evenly throughout. Light yellow artichoke heart pieces are layered on top, adding texture and contrast. The dish is sprinkled with finely grated cheese and scattered red pepper flakes, adding small pops of white and red colors. The bowl is set on a white marbled surface, enhancing the look of the dish. 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, but be sure to thaw and squeeze out as much liquid as possible before adding it to prevent a watery sauce.

Is this dish suitable for vegetarians?

Yes, this recipe is vegetarian as written. Just be sure to use parmesan without animal rennet if strict vegetarian guidelines are needed.