Spinach Artichoke Dip Pasta

Tammy T


Found this on pinterest and I will be making this as it sounds wonderful! You can make it with meat or without. I like the choice and she lowered the calories by using reduced fat sour cream and cream cheese! Thats a plus in my book! Thought I would share it with you all as well! Thank you Nicole Moss for creating this beautiful dish!


★★★★★ 1 vote

10 Min
15 Min
Stove Top


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(13oz) box shell pasta
1 tsp
2 tsp
minced fresh garlic
8 oz package reduced fat (not fat free) cream cheese
1/2 c
1/2 c
reduced fat sour cream
1 Tbsp
lemon juice
1/2 tsp
1/4 tsp
red pepper flakes
14 oz can artichoke hearts (packed in water), drained and chopped
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

How to Make Spinach Artichoke Dip Pasta


  • 1Cook pasta according to package directions.
  • 2In 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).
  • 3Drain pasta and add to artichoke mix. Toss and season to taste with salt and additional lemon juice as needed. Serve with additional shredded Parmesan.

Printable Recipe Card

About Spinach Artichoke Dip Pasta

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids

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