Best Spinach Artichoke Dip Pasta Recipes

Spinach Artichoke Dip Pasta with Chicken image

Provided by Kelly Senyei

Categories main-dish

Time 25m

Yield 12 servings

Number Of Ingredients 14

1 pound short pasta, such as medium shells or rigatoni
1/2 cup sour cream
Two 14-ounce cans cooked or marinated artichoke hearts, diced
4 cups diced cooked chicken
1 cup sliced oil-packed sun-dried tomatoes, drained
1/2 cup (1 stick) unsalted butter
2 pounds fresh spinach
1/2 cup all-purpose flour
4 cups whole milk
2 teaspoons garlic powder
2 teaspoons freshly ground pepper
One 8-ounce block cream cheese, cubed
2 cups freshly grated Parmesan
2 cups shredded sharp white Cheddar

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente.
Drain the pasta, return it to the pot then add the sour cream and stir to combine. Stir in the artichoke hearts, chicken and sun-dried tomatoes then set the pasta aside.
Melt the butter in a large heavy-bottomed pot over medium heat. Add the spinach and cook, stirring, until the spinach is wilted and most of the liquid has cooked off, about 10 minutes. Stir in the flour then add the milk, garlic powder, pepper and cream cheese, stirring to combine. Continue cooking the sauce, stirring occasionally, until it thickens slightly, about 5 minutes. Stir in the Parmesan and Cheddar.
Pour the cheese sauce over the pasta mixture, stirring until well combined then serve.

Spinach and Artichoke Dip Pasta image

Provided by Damaris Phillips

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

Kosher salt
1 pound rigatoni
16 ounces cream cheese
1 1/2 cups milk
1/2 cup mayonnaise
1 tablespoon garlic powder
1 tablespoon onion powder
1/4 to 1 teaspoon red pepper flakes (depending on how spicy you like it)
10 ounces frozen artichokes, thawed and roughly chopped
10 ounces frozen spinach, thawed
2/3 cup white wine
Coarsely ground black pepper
1 cup shredded Parmesan
2 tablespoons chopped fresh parsley

Steps:

In a large pot, bring 6 quarts of salted water to a boil over high heat. Add the rigatoni and cook until al dente, 8 to 10 minutes.
Meanwhile, add the cream cheese, milk, mayonnaise, garlic powder, onion powder and red pepper flakes to a 12-inch high-sided saute pan over medium heat. Cook until a thick sauce forms, 5 to 6 minutes.
When ready, drain the pasta and add it directly to the saute pan along with the artichokes, spinach and white wine. Season with salt and pepper, stir, and continue cooking until all the ingredients are hot, 1 to 2 minutes more. Stir in the Parmesan, then transfer to a serving platter and garnish with chopped parsley.

SPINACH ARTICHOKE DIP PASTA image

Yield 4 Servings

Number Of Ingredients 12

1 1/2 lbs Boneless Chicken Breasts, cubed
1 TBSP Olive Oil
1-2 TBSP Minced Garlic
1 8 oz Package Frozen Chopped Spinach, thawed
1 1/2 14oz Jars Marinated Artichoke Hearts, roughly chopped with juice reserved
2-3 TBSP Cream Cheese
1/4 Cup Shredded Parmesan Cheese
2-3 Sprigs Fresh Thyme
Salt & Pepper to taste
1 lb Cooked Pasta**
*May use 1 lb of Shrimp instead of Chicken.
**May use Rice instead to make it Gluten Free.

Steps:

Heat the Olive Oil in a large sauté pan over Medium-High heat. Add the Minced Garlic and Chicken Breast and some salt and pepper and cook until chicken is done. Add the Chopped Spinach and Artichoke Hearts with the reserved juice and bring to a simmer. Add the Cream Cheese and Parmesan Cheese, stirring to melt both. Sauce should be thicker, but still a little runny. (If you want it thicker, add more Cream Cheese.) Add Thyme and the Salt and Pepper to taste. Serve over cooked Pasta. *If using Shrimp, simmer Spinach, Artichokes and reserved juice with Minced Garlic. Add cheeses to thicken then add shrimp and cook just a few minutes until pink. Add Thyme and Salt and Pepper to taste.

Spinach Artichoke Dip Pasta image

Provided by Tammy T

Categories Pasta

Time 25m

Number Of Ingredients 14

1 (13oz) box shell pasta
1 tsp butter
2 tsp minced fresh garlic
1 8 oz package reduced fat (not fat free) cream cheese
1/2 c milk
1/2 c reduced fat sour cream
1 Tbsp lemon juice
1/2 tsp salt
1/4 tsp red pepper flakes
1 14 oz can artichoke hearts (packed in water), drained and chopped
1 9 oz package frozen spinach, thawed and squeezed dry in a clean towel
1/2 c shredded parmesan cheese
1 c cup chopped cooked chicken (optional)
•additional parmesan for serving

Steps:

1. Cook pasta according to package directions.
2. In a medium saucepan over medium heat, melt butter and add garlic. Cook until fragrant, about 30 seconds. Add the cream cheese and stir until melted. Slowly stir in milk, then add sour cream, lemon juice, salt and red pepper flakes. Stir in artichoke hearts, spinach, Parmesan cheese and chicken (if using).
3. Drain pasta and add to artichoke mix. Toss and season to taste with salt and additional lemon juice as needed. Serve with additional shredded Parmesan.