Description
Enjoy all the creamy, cheesy flavors of spinach artichoke dip in a quick and easy one-pot pasta dish. Perfect for a weeknight meal with minimal cleanup.
Ingredients
Scale
- 1 pound pasta (penne, rotini, or farfalle work well)
- 4 cups chicken or vegetable broth
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 8 ounces cream cheese, cubed
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- Optional: Red pepper flakes for a little heat
Instructions
- In a large pot or Dutch oven, combine the pasta, broth, spinach, and artichoke hearts.
- Bring to a boil over medium-high heat, then reduce heat to medium and cook, stirring occasionally, until the pasta is al dente, about 10-12 minutes.
- Stir in the heavy cream, Parmesan cheese, cream cheese, and garlic powder.
- Continue to stir until the cream cheese is melted and the sauce is smooth and creamy.
- Season with salt and pepper to taste. Add red pepper flakes if desired.
- Serve immediately.
Notes
- For a richer flavor, you can use half-and-half instead of heavy cream.
- If the sauce is too thick, add a splash more broth or cream until it reaches your desired consistency.
- Feel free to add cooked chicken or shrimp for extra protein.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 600-700
- Sugar: Approximately 5-7g
- Sodium: Approximately 800-1000mg
- Fat: Approximately 35-45g
- Saturated Fat: Approximately 20-25g
- Unsaturated Fat: Approximately 10-15g
- Trans Fat: Approximately 0-1g
- Carbohydrates: Approximately 50-60g
- Fiber: Approximately 3-5g
- Protein: Approximately 20-25g
- Cholesterol: Approximately 100-120mg