Creamy Spinach Artichoke Dip Pasta

An overhead view of a large cast-iron skillet filled with freshly prepared Spinach Artichoke Dip Pasta topped with a toasty Panko breadcrumb mixture.

Creamy Spinach Artichoke Dip Pasta

Course: Entree

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 1956kcal

Author: Kris Longwell

Turn your favorite appetizer into a 30-minute meal with this Creamy Spinach Artichoke Dip Pasta. It features a velvety, zesty cheese sauce and a golden, broiled Panko crust for the ultimate comfort food dinner.

Print Recipe

Equipment

skillet (12")
pot for cooking pasta

Ingredients

For the Breadcrumb Topping

½ cup Panko breadcrumbs Italian
¼ cup Parmesan cheese grated
¼ teaspoon Kosher salt
2 tablespoon unsalted butter melted

For the Pasta

12 oz pasta ie, medium shells, penne, rigatoni
Kosher salt
2 tablespoon olive oil
1 shallot finely chopped
4 cloves garlic
½ teaspoon red pepper flakes
1 cup heavy cream
4 oz cream cheese cubed and room temperature
½ teaspoon nutmeg ground
1 cup Parmesan cheese grated
1 cup mozzarella cheese shredded
1 cup pasta water you may not use all of it
14 oz jar artichoke hearts marinated, drained
8 oz spinach fresh, stems removed, see NOTES
1 teaspoon black pepper
1 teaspoon lemon zest
1 teaspoon lemon juice

Instructions

In a small bowl, combine the breadcrumbs with the melted butter and salt. Set aside.
½ cup Panko breadcrumbs, ¼ cup Parmesan cheese, ¼ teaspoon Kosher salt
Heat a pot of salted water to a boil and cook the pasta until al dente. Save 1 cup of the pasta water. Drain and set aside.
12 oz pasta, Kosher salt
Heat the oil in a large skillet over medium heat. Add the chopped shallots and sauté for about 3 to 4 minutes. Stir in the garlic and red pepper flakes. Sauté for another 30 seconds.
2 tablespoon olive oil, 1 shallot, 4 cloves garlic, ½ teaspoon red pepper flakes
Stir in the heavy cream and cream cheese. Stir until the cream cheese has melted and the sauce is smooth. Stir in the ground nutmeg.
1 cup heavy cream, 4 oz cream cheese, ½ teaspoon nutmeg
Stir in the Parmesan and Mozzarella cheese. Stir until melted. Pour in about half of the pasta water.
1 cup Parmesan cheese, 1 cup mozzarella cheese, 1 cup pasta water
Add the artichoke hearts (drained and chopped) and spinach. Stir until the spinach has completely wilted.
14 oz jar artichoke hearts, 8 oz spinach
Stir in the lemon zest, lemon juice, ¾ teaspoon salt, and ½ teaspoon black pepper.
1 teaspoon black pepper, 1 teaspoon lemon zest, 1 teaspoon lemon juice
Stir in the cooked pasta. If the sauce is too thick, stir in the rest of the pasta water.
Sprinkle the breadcrumb topping over the top of the pasta. Place the skillet under the broiler (6 inches from the heating element) and cook until the topping is lightly browned and crispy, usually a few minutes. Keep an eye on it, don't let it burn!

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Spinach Selection: We recommend using fresh, mature spinach for the best flavor and texture; just be sure to wash it thoroughly, remove the thick stems, and give it a rough chop before adding it to the sauce. Baby spinach is a great "no-prep" alternative, and frozen spinach can be used in a pinch—but make sure it is completely thawed and squeezed bone-dry to prevent the sauce from becoming watery.
Oven Safety: Ensure your pot or skillet is oven-safe (like a Dutch oven or cast iron) before placing it under the broiler. If your cookware has plastic handles, simply transfer the pasta to a greased baking dish before adding the Panko topping.
Pasta Water Tip: Don't skip reserving the starchy pasta water! It is the "secret ingredient" that emulsifies the cheese and cream, ensuring the sauce is silky and clings perfectly to the shells.
Storage & Reheating: This dish is best served fresh, but leftovers will keep in the fridge for up to 3 days. When reheating, add a splash of milk or water to the pasta to help loosen the sauce and restore its creamy consistency.

Nutrition