Creamy Spinach Artichoke Dip Pasta with Garlic Parmesan Breadcrumbs

Why You’ll Love This Recipe

• Tastes like warm spinach-artichoke dip, but turns into a real dinner.
• Extra creamy sauce made mostly from pantry and fridge staples.
• Easy to adjust: thicker, thinner, extra garlicky, or extra cheesy.
• Ready in about 30 minutes with one pot and one pan.

Grocery List

• Produce: baby spinach (4 cups), garlic (3 cloves)
• Dairy: cream cheese (6 oz), Parmesan cheese (about 1 cup grated), butter (optional, 1 tbsp)
• Pantry: short pasta (12 oz), jarred artichoke hearts (12 oz), olive oil, panko breadcrumbs (optional), kosher salt, black pepper

Full Ingredients

Pasta

• 12 oz (340 g) short pasta (penne, rigatoni, fusilli, or shells)
• 1 tbsp kosher salt (for salting the pasta water)

Creamy Spinach-Artichoke Sauce

• 1 tbsp olive oil
• 3 garlic cloves, finely minced
• 6 oz (170 g) cream cheese, cut into 1/2-inch cubes (for faster melting)
• 3/4 cup (180 ml) reserved pasta water, plus up to 1/2 cup (120 ml) more as needed
• 1 jar artichoke hearts, 12 oz (340 g), drained well and chopped
• 4 cups (120 g) baby spinach (packed)
• 3/4 cup (75 g) finely grated Parmesan cheese, plus 2 tbsp for serving
• 1/2 tsp kosher salt (add less if your Parmesan is very salty)
• 1/4 tsp freshly ground black pepper

Optional Crunchy Breadcrumb Topping

• 1/2 cup (30 g) panko breadcrumbs
• 1 tbsp (14 g) unsalted butter, melted
• 1/8 tsp kosher salt

Step-by-Step Instructions

Step 1: Preheat the oven for the crunchy topping (optional)

If you want a crunchy breadcrumb finish, preheat the oven to 400°F (205°C). Line a small sheet pan with parchment paper for easy cleanup.

Step 2: Cook the pasta and reserve pasta water

Bring a large pot of water to a boil. Add 1 tbsp kosher salt, then add the pasta. Cook according to the package directions until al dente (typically 9–11 minutes for most short shapes).

Before draining, carefully scoop out 1 cup (240 ml) of pasta water and set it aside. Drain the pasta (do not rinse).

Step 3: Make the crunchy breadcrumb topping (optional)

In a small bowl, mix 1/2 cup panko with 1 tbsp melted butter and 1/8 tsp salt. Spread in an even layer on the prepared sheet pan.

Bake at 400°F (205°C) for 6–8 minutes, stirring once halfway through, until lightly golden and crisp. Set aside.

Step 4: Sauté the garlic

While the pasta cooks (or right after draining), heat 1 tbsp olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and cook for 30 seconds, stirring constantly, just until fragrant (do not let it brown).

Step 5: Melt the cream cheese into a smooth sauce

Add the cubed cream cheese to the skillet. Pour in 3/4 cup (180 ml) of the reserved pasta water.

Stir and gently mash the cream cheese with a spoon or spatula until it melts and turns into a smooth, creamy sauce, about 2–3 minutes. If the mixture looks too thick at any point, add an extra splash of pasta water (1–2 tbsp at a time).

Step 6: Add artichokes, spinach, and Parmesan

Stir in the chopped artichoke hearts and cook for 1 minute to warm through.

Add the spinach a handful at a time, stirring until it wilts, about 1–2 minutes.

Turn the heat down to low and stir in 3/4 cup grated Parmesan until fully melted. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust (Parmesan can vary a lot in saltiness).

Step 7: Toss with pasta and finish

Add the drained pasta to the skillet and toss until every piece is coated. If the sauce feels too thick, loosen it with more reserved pasta water, a little at a time, until it’s silky and clings to the noodles (up to 1/2 cup / 120 ml extra if needed).

Serve hot, topped with extra Parmesan and the crunchy breadcrumbs if using.

Pro Tips

• Drain the artichokes well. Excess brine can thin the sauce and make it taste sharper than intended. Pat them dry with paper towels if they seem wet.
• Cube the cream cheese. Smaller pieces melt faster and more evenly, giving you a smoother sauce with less stirring time.
• Use pasta water gradually. Start with the listed amount, then add more only as needed so the sauce doesn’t turn runny.
• Keep the heat low when adding Parmesan. High heat can make cheese clump or turn grainy.
• Want it extra “dip-like”? Cook the sauce 1–2 minutes longer before adding pasta to thicken it slightly.

Variations

• Chicken version: Stir in 2 cups (about 10 oz / 280 g) shredded rotisserie chicken with the artichokes to warm through.
• Spicy version: Add 1/4 tsp crushed red pepper flakes with the garlic, and finish with extra black pepper.
• Extra-cheesy bake: Transfer to a baking dish, top with 1/2 cup (50 g) shredded mozzarella plus breadcrumbs, and bake at 425°F (220°C) for 10 minutes until bubbly.

Storage & Make-Ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools. Reheat gently on the stovetop over low heat or in the microwave at 50% power, adding 1–3 tbsp water (or milk) per serving and stirring until creamy again. For best texture, store breadcrumbs separately at room temperature and sprinkle on just before serving.

Nutrition (per serving)

Approximate, based on 4 servings (including optional breadcrumbs): 620 calories, 24 g protein, 78 g carbohydrates, 24 g fat, 10 g saturated fat, 7 g fiber, 950 mg sodium.