Inspired by the iconic dip, this pasta with artichoke and spinach is delightfully cheesy and ready in just 30 minutes.
Pasta night just got 10x better with this cheesy pasta with artichoke and spinach- inspired by the iconic dip, because I make a cottage cheese inspired version almost every week. Honestly, what could be better than a spinach artichoke dip pasta? It's two of my favourite things, made into a nourishing dinner.
You're going to love this pasta recipe because it's got all the cheesy goodness of a spinach artichoke dip, but it's lightened up and packed with protein. Like my cottage cheese Alfredo, this isn't the type of pasta dish that will leave you in a sluggish carb coma. It's full of nutrition and hits the pasta spot!
Why This Recipe Is Dietitian Approved
- Lightened up. This spinach artichoke dip pasta is super creamy, but there's no heavy cream required. Instead, we're using Greek yogurt for a creamy, high protein option.
- Balanced meal. Pasta is obviously a great source of carbs to energize us, but the key is pairing it with fibre and protein. In this recipe, I made pasta with artichoke and spinach for fibre, and chicken and Greek yogurt for protein.
- One pan meal. Less dishes is always better!
Pasta. Any pasta of choice will work. For a higher fiber option, I opted for the Catelli ‘Smart’ Pasta which has 6g of fiber per serving. Other high fibre varieties include chickpea pasta and whole wheat pasta.
Chicken breast. For a lean source of protein. Any protein source you like will be fine.
Shallots. We are opting for shallots to help add flavour without overpowering the pasta. If you are in a pinch, a yellow cooking onion will work however the flavour might be slightly stronger.
Garlic. I always recommend using freshly pressed garlic if you have it available for the most flavour. However, jarred garlic will work!
Greek yogurt. I recommend using 2% or 5% plain Greek yogurt. The higher the fat percentage, the more creamy your sauce will be.
Cream cheese. This helps cut some of the tanginess of the Greek yogurt so the pasta sauce is still super creamy.
Artichoke hearts. An underrated source of fiber with 7g of fibre in one medium artichoke! They're also budget friendly. I recommend using canned artichoke hearts for minimal prep and clean up.
Frozen spinach. I went with frozen for a budget friendly option that also helps decrease prep time. You may use 5 cups of fresh spinach if you like- but sure to finely chop the spinach.
Cheese. I use both Parmesan cheese and mozzarella cheese in this recipe to bring you a classic ‘spinach dip’ taste.
Spices. Salt, black pepper and garlic powder are the only spices you are going to need. I also recommend red pepper flakes if you like a little spice!
The complete ingredient list with measurements can be found in the recipe card below.
Cook your pasta according to package instructions. Make sure to reserve ¾ cup of pasta water for your sauce.
In a medium bowl, combine chicken breast, salt, black pepper and lemon juice. Toss to ensure chicken is fully coated.
In a large skillet over medium-high heat, add olive oil. Once hot, add garlic and shallots. Cook until fragrant (about 3 minutes).
Add chicken breast to the skillet and cook, stirring frequently until no longer pink in colour (about 5 minutes). Once chicken is cooked, add everything (chicken, shallots and garlic) onto a plate and set aside.
Reduce the heat to low and add Greek yogurt and cream cheese to the skillet. Whisk until the cream cheese has melted and the sauce is smooth.
Slowly stir in the reserved pasta water, garlic powder and parmesan cheese.
Add artichoke hearts, defrosted spinach, cooked chicken and the pasta. Stir to combine.
Top with mozzarella cheese, and cover until the cheese has melted. Top with red pepper flakes and serve.
Optional: once the cheese has melted, place the skillet in the oven and broil at 400F for about 2-3 minutes to get the cheese nice and golden.
Substitutions and Variations
To make gluten-free: Use a certified gluten-free pasta.
To make dairy-free: I have not tested a dairy-free or vegan version of this recipe. For a vegan pasta recipe, try my vegan pasta bake!
To make vegetarian: Skip the chicken. Simply saute your garlic and shallots prior to adding the yogurt and cream cheese, and proceed with the recipe as written.
To make nut-free: This recipe is naturally nut-free.
- Pan (I love the Always Pan because you can use it on the stove and bake it up to 450F)
This spinach artichoke dip pasta can be stored in the fridge for up to 3 days in an airtight container.
To freeze, divide the pasta between air tight containers once cool and freeze for up to 3 months. If you would like to meal prep and freeze the entire dish, transfer the cooked pasta to a ceramic baking dish, cover with a layer of saran wrap, and then with a second layer of aluminum foil before freezing.
To reheat, allow to defrost in the fridge overnight and cook in the oven at 350F for about 15-20 minutes. You may also serve individual pieces and microwave for about 1 minute prior to serving.
Once the Greek yogurt and cream cheese are added to the pan, the recipe progresses quite quickly. I highly recommend having your artichokes, spinach and cheeses prepped and ready to go before beginning this recipe.
Due to its lower fat content, the protein in Greek yogurt is very susceptible to denaturation when heated (this means that it can easily separate causing the yogurt the curdle). This may result in a less smooth sauce. To avoid this, please ensure your skillet is heated over LOW heat (or removed completely from the heat) while adding the yogurt and cream cheese.
Frequently Asked Questions
No problem, adding ¾ cup of warm water + ¼ teaspoon of salt will do the trick. The starches in pasta water help thicken and emulsify the sauce, but it won't break the recipe if you forget.
Nope! If you skip the cream cheese, substitute the by using a higher fat percentage of Greek yogurt: 1+¼ cup of full fat Greek yogurt total.
Whole wheat pasta is always great option for a higher fibre and more filling meal. However, I know not everyone loves the taste or texture of whole grain pasta, so I personally love the ‘Smart’ Pasta from Catelli- it has double the fiber of a traditional white pasta! Chickpea pasta is another great higher protein and fibre choice.
No. If you are looking for a super easy option just place the lid on the pasta to melt the cheese prior to serving.
More Pasta Night Recipes
In my house, we're all about easy pasta recipes that still taste good!
- Cottage Cheese Alfredo Pasta
- Healthy Green Pasta Sauce
- Creamy Tomato and Chicken Pasta
- Lemon Chicken Zucchini Pasta
PS. I love seeing my recipes in action! If you decide to make this pasta with artichoke and spinach, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
Cheesy Spinach and Artichoke Pasta
- 8 oz of dry pasta of choice I used 2 cups of dry bow-tie pasta
- 1 lb chicken breast sliced into 1 inch cubes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ lemon juiced
- 1 tablespoon olive oil
- 3 shallots peeled and thinly sliced
- 2 large cloves of garlic pressed
- 1 cup 2% plain Greek yogurt
- ¼ cup light cream cheese
- ¾ cup reserved pasta water
- 1 teaspoon garlic powder
- ½ cup shredded parmesan cheese
- 1 398 mL can artichoke hearts drained and finely chopped
- 300 g frozen spinach defrosted and strained
- ½ cup shredded mozzarella cheese
- Red pepper flakes to taste
- Cook your pasta according to package instructions. Be sure to reserve ¾ cup of pasta water reserved for your sauce.
- In a medium bowl, combine chicken breast, salt, black pepper and lemon juice. Toss to ensure chicken is fully coated.
- In a large skillet over medium-high heat, add olive oil. Once hot, add garlic and shallots. Cook until fragrant (about 3 minutes).
- Add chicken breast to the skillet and cook, stirring frequently until no longer pink in colour (about 5 minutes). Once chicken is cooked, add everything (chicken, shallots and garlic) onto a plate and set aside.
- Reduce the heat to low and add Greek yogurt and cream cheese to the skillet. Whisk until the cream cheese has melted and the sauce is smooth.
- Slowly stir in the reserved pasta water , garlic powder and parmesan cheese.
- Add artichoke hearts, defrosted spinach, cooked chicken and the pasta. Stir to combine.
- Top with mozzarella cheese, and cover until the cheese has melted. Top with red pepper flakes and serve.
- Optional: once the cheese has melted, place the skillet in the oven and broil at 400F for about 2-3 minutes to get the cheese nice and golden!