Go Back
Al dente rigatoni pasta heavily coated in a thick, glossy white cheese sauce with dark green spinach leaves and artichoke hearts.

Spinach Artichoke Dip Pasta: The Ultimate Creamy Comfort Dinner

Enjoy this comforting Spinach Artichoke Dip Pasta featuring al dente rigatoni tossed in a thick, glossy white cheese sauce with wilted dark green spinach and tender artichoke hearts.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Spinach Artichoke Dip Pasta Ingredients
  • 16 oz rigatoni pasta 450g
  • 1/2 cup reserved pasta water 120ml
  • 2 tbsp unsalted butter 30g
  • 4 cloves garlic minced
  • 14 oz canned artichoke hearts 400g, drained, dried, and quartered
  • 4 oz cream cheese 115g, softened
  • 1 cup heavy cream 240ml
  • 1/2 cup freshly grated parmesan cheese 45g, plus extra for garnish
  • 5 oz fresh baby spinach 140g
  • 1/2 tsp crushed red pepper flakes 1g
  • 1/2 tsp coarse black pepper 1g
  • 1 tsp kosher salt 5g, adjust to taste

Equipment

  • 1 Large pot For boiling the rigatoni pasta.
  • 1 Heavy-Bottomed Skillet or Dutch Oven Essential for evenly melting the cheese sauce.
  • 1 Cheese Grater For freshly grating the parmesan cheese.

Method
 

Making the Pasta
  1. Bring a large pot of heavily salted water to a rolling boil. Add your 16 oz (450g) of rigatoni and cook according to the package instructions until al dente.
  2. Right before draining, scoop out 1/2 cup (120ml) of the cloudy pasta water. Drain the pasta well.
  3. In a heavy-bottomed skillet, melt 2 tbsp (30g) of butter over medium heat. Add the 4 cloves of minced garlic and the tender quartered artichoke hearts. Sauté for 2-3 minutes.
  4. Reduce heat to medium-low. Stir in the 4 oz (115g) of softened cream cheese, breaking it apart until it forms a creamy paste.
  5. Slowly pour in the 1 cup (240ml) of heavy cream while stirring. The mixture will become a thick glossy white cheese sauce.
  6. Add the drained rigatoni, 1/2 cup (45g) of freshly grated parmesan cheese, and a splash of reserved pasta water into the skillet. Toss gently.
  7. Fold in the 5 oz (140g) of fresh baby spinach. Toss for about 60 seconds until you see beautifully wilted dark green spinach leaves.
  8. Remove from heat. Transfer to a rustic ceramic bowl and garnish with extra parmesan, 1/2 tsp of crushed red pepper flakes, and 1/2 tsp of coarse black pepper.

Notes

Grate Your Own Cheese: Always use a block of parmesan rather than pre-bagged options to prevent a grainy sauce.
Control Your Heat: Never boil the sauce once the cheese is added to prevent the dairy fats from separating.