Spinach and Artichoke Pasta - Our favorite dip turned into a pasta! | natashaskitchen.com

This post may contain affiliate links. Read my disclosure policy.

Today’s delicious post is sponsored by Reynolds®. In case you haven’t noticed, we use their products in probably half of our recipes. Hello parchment paper, baking cups and aluminum foil! So when they asked if I wanted to try their new product, I was like “Yargs yes! I want to try them!” But, not in those words exactly because I didn’t want to sound unprofessional ofcourse.

Let’s talk creamy spinach artichoke pasta. My spinach and artichoke dip is arguably one of the most popular spinach and artichoke dip recipes on Pinterest (Pinned over 1,200,000 times). Everyone loves it!

One of my readers, Joan, wrote in saying, “I threw away every other recipe I had for spinach and artichoke dip once I tasted this one! Fabulous!” Then she suggested I try it with penne pasta and went on and on about how great it was. So I did. Then I wrote a song; “Joan, your pasta was awesome and really saucesome.

Thanks for sharing it with me, it’s so yummy…” I’m really glad you’re reading that instead of hearing it. But seriously I’ve got this rhyming thing down pat! Can you tell I just ate a big bowl of spinach and artichoke pasta? Spinach and Artichoke Pasta - Our favorite dip turned into a pasta! | natashaskitchen.com

Ingredients for Spinach and Artichoke Pasta:

6 Tbsp unsalted butter, divided
10 oz fresh spinach (*see note on substitutions for using frozen)
4 oz cream cheese, cut into pieces
1 cup (8 oz) sour cream
1  cup shredded parmesan cheese
2 cans (15 oz each) quartered artichoke hearts (not marinated), well drained
4 oz can diced jalapeños, drained (optional)
1 large or 2 small garlic cloves pressed
16 oz penne pasta with 1 cup reserved pasta cooking liquid

Spinach and Artichoke Pasta - Our favorite dip turned into a pasta! | natashaskitchen.com

On substitutions:

I cut the original spinach and artichoke dip recipe in half and it was plenty for this pasta sauce. * Also, I used fresh spinach but you can totally use frozen, just be sure to thaw it and squeeze out the excess moisture with your hands. If using frozen, you can skip step 2 and add the spinach in at step 4. You may use reduced fat cream cheese or low fat sour cream.

How to Make Spinach Artichoke Pasta:

1.Cook pasta in a large pot of salted water to desired doneness (I added 1/2 Tbsp salt for a soup pot half filled with water. Drain pasta and reserve about 1 cup of the pasta water (DON’T FORGET).

Spinach and Artichoke Pasta Recipe-10

2. In a large pot, melt 2 Tbsp butter over medium heat. Once hot, add spinach and stir until slightly wilted. The spinach wilts fast (about 1 minute) and I might have overdone it because I was snapping the picture rather than removing it right away. Notice how much it shrinks – wild eh?! Transfer wilted spinach to a colander and let it drain while preparing the rest of the recipe.

Spinach and Artichoke Pasta Recipe-8

3. Add 4 Tbsp butter to the same now empty pot along with 4 oz cream cheese cut into pieces, 1 cup sour cream and 1 cup parmesan and stir until everything melts together and starts to bubble.

Spinach and Artichoke Pasta - Our favorite dip turned into a pasta! | natashaskitchen.com

4. Stir in drained artichokes and cook an additional 1-2 min then add drained spinach, pressed garlic and jalapeños (if using). Cook until hot then toss in the cooked, drained pasta. Stir in reserved pasta water if desired (I added at least 1/2 cup of the pasta cooking liquid – this makes the sauce a little lighter and creamier and helps to keep the pasta moist when it’s reheated).

Spinach and Artichoke Pasta - Our favorite dip turned into a pasta! | natashaskitchen.com

Spinach and Artichoke Pasta - Our favorite dip turned into a pasta! | natashaskitchen.com

This pasta reheats well. Transfer into Reynolds® heat & eat disposable containers and you’ll have lunch for work or an after school lunch date with your son :).

Spinach and Artichoke Pasta Recipe-7

I also use them as to-go containers for sending leftovers home with family or friends. You can freeze, refrigerate and microwave your food right in these containers (just be sure to remove the lid before microwaving). And I love that they are BPA free and made of renewable plant fibers; a safe alternative to plastic. Just to clarify though, don’t eat the container.

Spinach and Artichoke Pasta - Our favorite dip turned into a pasta! | natashaskitchen.com

Tip: If you’re reheating in the microwave, sprinkle your food with a bit of water and it will turn out so much better and juicier.

Spinach and Artichoke Pasta Recipe

4.95 from 52 votes
Author: Natasha Kravchuk
This recipe has all of the great familiar flavors of spinach and artichoke dip in the comfort of a bowl of pasta. A 30 minute meal!
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Ingredients 

Servings: 6 to 8 pasta bowls
  • 6 Tbsp unsalted butter, divided
  • 10 oz fresh spinach, *see note on substitutions for using frozen
  • 4 oz cream cheese, cut into pieces (reduced fat is ok)
  • 1 cup 8 oz sour cream ("light" sour cream is ok)
  • 1 cup shredded parmesan cheese
  • 2 cans, 15 oz each quartered artichoke hearts, well drained
  • 4 oz can diced jalapeños, drained (optional)
  • 1 large or 2 small garlic cloves pressed
  • 16 oz penne pasta with 1 cup reserved pasta cooking liquid

Instructions

  • Cook pasta in a large pot of salted water to desired doneness (I added 1/2 Tbsp salt for a soup pot half filled with water. Drain pasta and reserve about 1 cup of the pasta water (DONT FORGET).
  • In a large pot, melt 2 Tbsp butter over medium heat. Once hot, add spinach and stir until slightly wilted. The spinach wilts fast (about 1 minute) and I might have overdone it because I was snapping the picture rather than removing it right away. Notice how much it shrinks - wild eh?! Transfer wilted spinach to a colander and let it drain while preparing the rest of the recipe.
  • Add 4 Tbsp butter to the same now empty pot along with 4 oz cream cheese cut into pieces, 1 cup sour cream and 1 cup parmesan and stir until everything melts together and starts to bubble.
  • Stir in drained artichokes and cook an additional 1-2 min then add drained spinach, pressed garlic and jalapeños (if using). Cook until hot then toss in the cooked, drained pasta. Stir in reserved pasta water if desired (I added at least 1/2 cup of the pasta cooking liquid - this makes the sauce a little lighter and creamier and helps to keep the pasta moist when it's reheated).

Notes

On substitutions: I cut the original spinach and artichoke dip recipe in half and it was plenty for this pasta sauce. * Also, I used fresh spinach but you can totally use frozen, just be sure to thaw it and squeeze out the excess moisture with your hands. If using frozen, you can skip step 2 and add the spinach in at step 4.
Course: Main Course
Cuisine: American
Keyword: spinach and artichoke pasta
Skill Level: Easy
Cost to Make: $$
Natasha's Kitchen Cookbook

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

 

Full disclosure, because it’s the law: Reynolds® sent me their containers to try (they even packaged them in a pretend microwave that my son swiftly claimed). All opinions are my own and I think these containers are great! All you chickens should stock up (we call the kids “chickens” so really it is a very endearing term, you’ll just have to take my word for it). Reynolds® heat and eat disposable containers are sold at Target, come in 2 sizes and are only $3.99 per stack.

Spinach and Artichoke Pasta Recipe-6

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

Read more posts by Natasha

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Comments

  • Stephanie
    April 10, 2024

    Question: Yoy emphasize “not marinated ” artichokes. Is there a reason? TY!

    Reply

    • NatashasKitchen.com
      April 10, 2024

      Hi Stephanie! The marinated ones are usually marinated in oil, infused with spices/flavor, salt. If you use marinated artichokes, you may consider rinsing them well.

      Reply

  • Emily
    January 25, 2024

    Doubled the recipe for a meal train and added shredded rotisserie chicken. It turned out pretty good! It did lack some flavor and I felt it could’ve used more salt. But it did taste JUST like spinach & artichoke dip. I think next time I would up the spices, keep the jalapeños (I left them out this time for the kiddos), and maybe bake it with some extra Parmesan and bread crumbs on top to add some crunch.

    Reply

  • Lorie
    November 17, 2023

    This pasta dish was SO GOOD! I added grilled chicken and a little extra Alfredo from the fridge just to use it up. Rave reviews from my family. In fact it reminded us of Applebees Spinach/Artichoke dip. Definitely tastes “restaurant quality”. Will definitely be adding this to my rotation!!

    Reply

    • NatashasKitchen.com
      November 17, 2023

      That sounds wonderful! I’m glad it was a hit! Thank you for sharing.

      Reply

  • Ryan
    September 27, 2023

    As is, didn’t have a whole lot of flavor. My wife and I were a bit puzzled. Had to add a few spices to get it tasting better. Oh well!

    Reply

  • Adelina Alvarez
    June 12, 2022

    Thank you Natasha for this recipe!! I will make it for Father’s day!! I needed a pasta dish, the crew is tired of rice..lol lol

    Reply

    • Natasha's Kitchen
      June 12, 2022

      You’re welcome, I hope he loves it!

      Reply

  • Glenda
    March 27, 2022

    I made this earlier in the day and let it come together for several hours in the fridge. I served it refrigerated cold with barbecue ribs and it was delicious served cold like a picnic salad. Thank you for the recipe.

    Reply

    • Natasha's Kitchen
      March 27, 2022

      You’re welcome, Glenda. Great to hear that you enjoyed it!

      Reply

    • Adelina Alvarez
      June 12, 2022

      Thank you Glenda, I needed this!!! Making a Smorgesburg for Father’s Day…

      Reply

  • AJ
    November 18, 2021

    I’m going to be making this tomorrow it looks sooooo good. Does this have to be baked at all?

    Reply

  • Jen
    May 3, 2021

    So good!

    Reply

    • Natasha's Kitchen
      May 3, 2021

      Thanks for your good feedback, Jen!

      Reply

  • Pilar
    February 15, 2021

    I’ve been dying to try artichoke hearts in something for dinner strange reason, but couldn’t find an easy enough recipe to try. Thank you! for this delicious recipe. Not only was it simple, but OMG was it tasty and surprisingly light. Definitely a favorite from now on. Even my teenage daughter fell in love with this alternative to the usual Alfredo.

    Reply

    • Natasha's Kitchen
      February 15, 2021

      Hello Pilar, that makes me so happy reading your comments and review. Thank you so much for sharing!

      Reply

  • Julie Earp
    December 22, 2020

    INatasha, you are my go-to blog for recipes. This one is a favorite! here are some more ideas: brown the artichokes a bit in a skillet before adding; instead of jalapenos, try a pinch of cayenne pepper, pan fry chicken and add if you want a heartier dish. adding some carmelized onion is always a hit in our house.

    Reply

    • Natashas Kitchen
      December 22, 2020

      Hi Julie! I’m so glad you’re enjoying our blog! Thank you for sharing those tips with me!

      Reply

  • Nina
    November 16, 2020

    Natasha, I just cooked it, it is absolutely amazing. All my family members love it!! One of your many receipts that will be a repeat in our house!!

    Thanks from Australia!!

    Reply

    • Natasha's Kitchen
      November 16, 2020

      Awesome, thanks for your great feedback, Nina. Take care and stay safe!

      Reply

  • Meg Gain
    November 17, 2018

    Hello Natasha!
    I would love to add this in my family recipe. I have a question though, can I use frozen artichokes ( this is what I have now) How do I add it in cooking? Thanks!

    Reply

    • Natashas Kitchen
      November 17, 2018

      Hi Meg. I haven’t tried it with frozen but I think that can work. Thawing them may be a good idea.

      Reply

  • Carla
    October 16, 2018

    Natasha, you nailed it! This recipe was delicious. The flavors were wonderful. I look forward to trying your spinach artichoke recipe.

    Reply

    • Natashas Kitchen
      October 16, 2018

      I’m so happy to hear that! Thank you Carla!

      Reply

  • Michelle Fraser
    October 12, 2018

    Making this tonight!! Thank you for the recipe, I was going to mix everything with alfredo sauce…wing it style until I saw this recipe 😊

    Reply

    • Natashas Kitchen
      October 12, 2018

      I hope you love it!

      Reply

  • Masha
    June 17, 2018

    Really wonderful recipe!

    Reply

    • Natashas Kitchen
      June 18, 2018

      Thank you for the wonderful review! I’m glad you enjoyed it, Masha!

      Reply

  • Genya
    January 18, 2018

    SO good!!! Thank you for this and all your other delicious recipes

    Reply

    • Natasha's Kitchen
      January 18, 2018

      You’re welcome Genya! I’m glad to hear you’re enjoying the recipes. Thanks for following and sharing your review!

      Reply

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