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A rustic, light-colored ceramic bowl filled with a masterpiece of creamy Spinach Artichoke Dip Pasta, with natural light from a window.

Spinach Artichoke Dip Pasta: The Ultimate Comfort Meal

This Spinach Artichoke Dip Pasta transforms the classic appetizer into a rich, creamy, and satisfying main course. Tender fusilli is tossed in a velvety sauce with spinach and artichoke hearts for an easy, delicious weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Fusilli Pasta 450g
  • 2 tbsp Unsalted Butter 30g
  • 4 cloves Garlic minced
  • 8 oz Full-Fat Cream Cheese 225g, softened
  • 1 cup Heavy Cream 240ml
  • 1 cup Reserved Pasta Water 240ml
  • 14 oz Canned Artichoke Hearts 400g can, drained and roughly chopped
  • 5 oz Fresh Spinach 150g
  • 1 cup Grated Parmesan Cheese 100g, plus more for garnish
  • 1/2 tsp Red Pepper Flakes 1g, for garnish
  • Salt and Black Pepper To taste

Equipment

  • 1 Large Pot or Dutch Oven
  • 1 Colander
  • 1 Whisk

Method
 

  1. Bring a large pot of generously salted water to a boil. Cook 1 lb (450g) fusilli until al dente. Before draining, reserve 2 cups (480ml) of pasta water. Drain the pasta and set aside.
  2. In the same pot over medium heat, melt 2 tbsp (30g) butter. Add 4 cloves of minced garlic and sauté for 30-60 seconds until fragrant.
  3. Add 8 oz (225g) softened cream cheese and whisk until it forms a paste. Slowly whisk in 1 cup (240ml) heavy cream, followed by 1 cup (240ml) of reserved pasta water, until smooth. Simmer for 2-3 minutes.
  4. Reduce heat to low. Stir in 1 cup (100g) grated Parmesan cheese until melted. Add the chopped artichoke hearts, then wilt in the 5 oz (150g) of fresh spinach.
  5. Add the cooked fusilli to the sauce and toss to coat everything evenly. If needed, add more pasta water to thin the sauce. Serve immediately, garnished with extra Parmesan and 1/2 tsp (1g) red pepper flakes.

Notes

Use Softened Cream Cheese: For a smooth, lump-free sauce, ensure your cream cheese is at room temperature.
Don't Overcook the Pasta: Cooking the fusilli to al dente prevents it from becoming mushy after being tossed in the hot sauce.
Freshly Grate Your Parmesan: Freshly grated cheese melts far better than pre-shredded varieties and avoids a grainy texture.
Control the Heat: Keep the heat low when adding dairy to prevent the sauce from breaking or curdling.