If you’re looking for a quick, creamy, and flavorful one-pot pasta recipe, this Spinach-Artichoke Dip Pasta is the perfect choice. Inspired by the classic appetizer, this dish transforms rich, cheesy flavors into a satisfying and effortless meal.
Why You’ll Love This Recipe:
Made in one pot for easy cleanup
Loaded with creamy, cheesy goodness
Ready in under 30 minutes
In This Guide, You’ll Learn:
How to make this one-pot spinach-artichoke pasta
The best ingredients for a creamy texture
Storage, reheating tips, and variations
Let’s dive into this delicious, easy-to-make meal!
Part 1: Ingredients for Spinach-Artichoke Dip Pasta
Main Ingredients:
- 12 oz pasta (penne, rigatoni, or rotini)
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 can (14 oz) artichoke hearts, drained and chopped
- 4 cups fresh spinach, roughly chopped
- 2 cups vegetable broth (or chicken broth)
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1 cup whole milk
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 4 oz cream cheese, softened
- 1 tsp Italian seasoning
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- ¼ tsp crushed red pepper flakes (optional, for spice)
Toppings & Garnishes:
Extra Parmesan cheese
Fresh parsley, chopped
Crushed red pepper flakes
Part 2: How to Make Spinach-Artichoke Dip Past
Step-by-Step Instructions:
Sauté Garlic & Artichokes
- Heat olive oil in a large pot over medium heat.
- Add minced garlic and chopped artichoke hearts.
- Sauté for 2-3 minutes until fragrant.
Add Pasta & Liquids
- Pour in vegetable broth, heavy cream, and milk.
- Stir in the pasta, ensuring it’s fully submerged.
Simmer & Cook the Pasta
- Bring to a gentle boil, then reduce heat to low.
- Cover and let simmer for 12-15 minutes, stirring occasionally, until the pasta is al dente.
Add the Cheeses & Spinach
- Stir in cream cheese, mozzarella, and Parmesan until melted and creamy.
- Add chopped spinach and cook for 2-3 minutes, until wilted.
Season & Serve
Stir in Italian seasoning, salt, black pepper, and optional red pepper flakes.
Garnish with Parmesan, parsley, and extra red pepper flakes.
Serve immediately and enjoy!
Part 3: Variations & Substitutions
Healthier Option:
Swap cream cheese for Greek yogurt to add protein.
Use whole wheat pasta or chickpea pasta for extra fiber.
Vegan Version:
Replace heavy cream and milk with plant-based alternatives (almond or oat milk).
Use vegan cheese and dairy-free cream cheese.
Spicy Twist:
Add extra red pepper flakes or a splash of hot sauce for heat.
Part 4: Storage & Reheating Tips
Storing Leftovers:
Refrigerate: Store in an airtight container for up to 4 days.
Freezing Not Recommended: Dairy-based sauces tend to separate when frozen.
How to Reheat:
Microwave: Heat in 30-second intervals, stirring in between.
Stovetop: Reheat on low heat, adding a splash of milk or broth to restore creaminess.
Part 5: Frequently Asked Questions (FAQs)
Can I use frozen spinach instead of fresh?
Yes! Use 1½ cups of frozen spinach (thawed and drained) instead of fresh.
What’s the best pasta shape for this dish?
Short pasta like penne, rigatoni, or rotini works best for holding onto the sauce.
Can I add protein?
Absolutely! Add grilled chicken, shrimp, or crispy bacon for extra flavor.
How do I make this gluten-free?
Use your favorite gluten-free pasta, but note that cooking times may vary.
Can I prepare this dish ahead of time?
Yes! Cook everything except the spinach and cheese, then store. When ready to eat, reheat and stir in the final ingredients.
Part 6: Final Thoughts
This One-Pot Spinach-Artichoke Dip Pasta is the perfect combination of creamy, cheesy, and effortless cooking. Whether you’re looking for a classic, healthy, spicy, or vegan version, this dish is easy to customize and guaranteed to be a hit at the dinner table.
Give this recipe a try tonight and enjoy a rich, comforting pasta meal!