Spinach Artichoke Dip Inspired Pasta

This Spinach Artichoke Dip Inspired Pasta is everything you love about the classic dip—now in creamy, cheesy pasta form. Sautéed onions and garlic lay the savory foundation, while marinated artichokes and fresh spinach bring brightness and texture. The sauce gets its richness from heavy cream, cream cheese, and sour cream, then gets layered with mozzarella and Parmesan. Broiled for a bubbly, golden top, this dish is cozy, indulgent, and packed with flavor—an instant favorite for any pasta night.

Author: These Carbs Don't Count

Category: Pasta

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 3 plates

Calories: 1,014 kcal per serving

Ingredients

1 package - Banza rigatoni
3 tablespoon - butter
⅛ Dash - olive oil
½ - onion
⅛ - Salt
⅛ - Black pepper
3 cloves - garlic
2 cup - fresh spinach
6 ounce - marinated artichokes
½ teaspoon - garlic powder
½ teaspoon - onion powder
½ teaspoon - paprika
1 ½ cup - heavy cream
2 tablespoon - cream cheese
1 tablespoon - sour cream
½ cup - mozzarella cheese
1 cup - Parmesan cheese
⅛ - Reserved pasta water

Instructions

Cook rigatoni in salted boiling water until al dente. Reserve 1 cup of pasta water and drain.
In a large pan over medium heat, melt butter and a dash of olive oil.
Add diced onion, season with salt and pepper, and sauté for a few minutes until translucent.
Add garlic and cook until fragrant, then stir in spinach and chopped marinated artichokes.
Season with garlic powder, onion powder, and paprika. Cook until spinach wilts.
Pour in heavy cream and bring to a simmer. Stir in cream cheese and sour cream until smooth.
Add cooked pasta, mozzarella, Parmesan, and a splash of pasta water. Stir until creamy.
Top with more mozzarella and Parmesan. Broil for 5 minutes or until the cheese is melted and golden.
Serve hot with extra Parmesan on top.