With a luscious, garlicky, alfredo-style cream sauce, tons of melty mozzarella cheese, and the perfect amount of chopped artichokes and baby spinach, your family will beg you to make this easy meal again and again. I don’t know about you, but I am a HUGE fan of spinach artichoke dip. It’s one of my go-to recipes to make when I need an appetizer for a party, or a little snack for a cozy night in. So I wondered, if spinach and artichoke dip is that good, why are we only enjoying it as an appetizer? It’s certainly delicious enough and rich enough to be a main dish – all it needs is some pasta and chicken to become transformed into this perfectly creamy and cheesy casserole. I’m topping my pasta with artichokes and spinach with sliced grilled chicken, but you can easily leave the chicken out and enjoy this as a satisfying vegetarian meal too. If you like this artichoke and spinach pasta recipe, let me turn you on to a couple of other ultra-cheesy pasta casserole recipes! Creamy Chicken Spaghetti and my Chicken Cordon Bleu Casserole will be right up your alley too.
Artichoke and Spinach Pasta Recipe Highlights
Favorite Flavors – We already know that spinach and artichoke dip is a hit, so this pasta dinner is sure to be well-received by your family. Super Creamy Sauce – This recipe is, in a word, decadent. The garlic cream sauce with spinach and artichokes is thick and rich, and incredibly satisfying to eat. Step By Step Instructions – There is a lot going on in this recipe, but I promise you that every ingredient and every step is important to the final result. Measure out your ingredients ahead of time and follow along with the recipe for a guaranteed delicious meal.
Key Ingredients
Here’s everything you need, plus some info on the most important ingredients: Complete list of ingredients and amounts can be found in the recipe card below.
Pasta: You can choose any pasta shape that you enjoy for this recipe, but I’m using farfalle or bowtie pasta. This pasta’s short shape and texture hold on to the rich sauce wonderfully. This recipe would be great with penne or rotini too. Artichoke Hearts: I usually have a can of these in my pantry, ready to go. Look for artichokes canned in water rather than oil, and drain and chop them before using. Fresh Spinach: Regular or baby spinach can be used in this recipe. The leaves will melt down into the sauce at the end. Garlic and Onion: We’ll saute these to give our cream sauce a rich, savory base flavor. White Wine: I love the sophisticated flavor that a bit of dry white wine gives this dish. If you’d rather avoid it, use water or broth to deglaze the pan instead. Seasonings: To balance the richness of the cream sauce, a little bit of heat works really well. Along with salt and pepper, you’ll need crushed red pepper flakes. Whole Milk, Sour Cream, and Cream Cheese: to make the most decadent cream sauce. Mozzarella Cheese: Top the pasta with shredded mozzarella just before placing it under the broiler until it’s brown and bubbly.
How To Make Artichoke and Spinach Pasta with Chicken
Recipe Tips
Save some pasta water. You may or may not need it, but it’s always better to have some. Keep a cup of the hot cooking water from the pasta in case you want to loosen the cream sauce later. Take your time with the sauce. Full instructions for making the cream sauce are in the recipe card. Pay attention and follow along, adding ingredients in the order that they’re called for, and keeping your burner at medium-low heat. Cook out the wine. Once you’ve deglazed the pan, take the time to let the wine cook off until the pan is almost dry. If you don’t, the cream sauce will separate from the excess liquid. Instead of grilled chicken, pair this pasta dish with a different protein. Try grilled steak, poached salmon, or sauteed shrimp.
Storing Tips
To store leftovers, keep them in an airtight container in the fridge for up to 3 days. To reheat, I suggest warming individual servings in the microwave with just a touch of water added to loosen the sauce up.
How to Serve Spinach and Artichoke Dip Pasta
Once you’re finished cooking this recipe, you’ll have a full and balanced meal all ready to go, but I enjoyed eating the pasta with garlic crostini, just like I would with artichoke dip! To add extra veggies to your dinner, serve this with a light and simple tossed green salad.
Can I use frozen spinach?
If you don’t have fresh spinach, you can absolutely use frozen. You will want to thaw the spinach first and then squeeze out as much of the liquid as you possibly can before adding it to the sauce.
What if my skillet isn’t oven-safe?
Cook the pasta as directed, but before adding the mozzarella cheese, transfer it to a casserole dish. This way, you can still broil the cheese and you won’t ruin your cookware.
What else can I add to spinach artichoke pasta?
Feel free to add some extra veggies to the mix along with fresh baby spinach. Sauteed onions, bell peppers, or broccoli would all be delicious.
Can I make this gluten-free?
You can! Instead of standard pasta, use gluten-free pasta that is sturdy enough to hold the sauce and hold up to being baked. You’re going to love having spinach and artichoke dip for dinner so much! Make this delicious pasta dish now, or Pin the recipe to save it for later. © Little Sunny Kitchen
