Microwave Spinach Artichoke Dip Pasta with Cream Cheese and Parmesan

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 14 minutes
• Total Time: 24 minutes

Quick Ingredients

• 8 oz (225 g) short pasta (penne, rotini, or shells)
• 2 1/2 cups (600 ml) water
• 1 tsp kosher salt
• 4 oz (113 g) cream cheese, cubed and softened
• 1/2 cup (50 g) finely grated Parmesan cheese
• 1/3 cup (80 ml) milk (any kind)
• 2 cloves garlic, minced
• 4 oz (115 g) fresh spinach, chopped (about 4 packed cups)
• 1 cup (240 ml) canned artichoke hearts, drained and chopped
• 1/4 tsp black pepper
• Pinch red pepper flakes (optional)
• 1 tsp lemon juice (optional, to brighten)

Do This

• 1. In a large microwave-safe bowl, combine pasta, water, and salt.
• 2. Microwave uncovered on High (100% power) for 12–14 minutes, stirring well every 3 minutes, until al dente.
• 3. Carefully reserve 1/2 cup of cooking water, then drain off the rest.
• 4. Stir in cream cheese, Parmesan, milk, garlic, pepper, and red pepper flakes.
• 5. Add spinach and chopped artichokes; microwave 1–2 minutes to wilt spinach and fully melt the cheese.
• 6. Stir until glossy and creamy, loosening with reserved pasta water as needed.
• 7. Taste, adjust salt, add lemon juice if using, and serve hot.

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Why You’ll Love This Recipe

• It tastes like classic spinach-artichoke dip turned into a rich, satisfying pasta dinner.
• The pasta cooks right in a bowl in the microwave, so cleanup is simple and weeknight-friendly.
• Cream cheese and Parmesan create an instant sauce that clings to every bite.
• It’s easy to scale up for family dinners or casual entertaining.

Grocery List

• Produce: fresh spinach, garlic, lemon (optional)
• Dairy: cream cheese, Parmesan cheese, milk
• Pantry: short pasta (penne/rotini/shells), canned artichoke hearts, kosher salt, black pepper, red pepper flakes (optional)

Full Ingredients

Pasta Base

• 8 oz (225 g) short pasta (penne, rotini, or medium shells)
• 2 1/2 cups (600 ml) water
• 1 tsp kosher salt

Spinach-Artichoke “Dip” Sauce

• 4 oz (113 g) cream cheese, cut into 8 cubes (softened at room temperature for 10 minutes if possible)
• 1/2 cup (50 g) finely grated Parmesan cheese, plus more for serving
• 1/3 cup (80 ml) milk (whole milk makes the richest sauce, but any works)
• 2 cloves garlic, minced (about 2 tsp)
• 1/4 tsp freshly ground black pepper
• Pinch red pepper flakes (optional)

Vegetables and Finishing

• 4 oz (115 g) fresh spinach, roughly chopped (about 4 packed cups)
• 1 cup (240 ml) canned artichoke hearts, drained and chopped (about 7–8 oz / 200–225 g drained)
• 1 tsp lemon juice (optional, but recommended to cut the richness)

Step-by-Step Instructions

Step 1: Choose a big bowl and set up safely

Use a large microwave-safe bowl (at least 2 1/2 to 3 quarts) because pasta water can bubble up as it cooks. Keep oven mitts nearby, and plan to stir frequently to prevent sticking and to help the pasta cook evenly.

Step 2: Combine pasta, water, and salt

Add the 8 oz pasta to the bowl. Pour in 2 1/2 cups water and stir in the 1 tsp kosher salt. Make sure the pasta is mostly submerged. (A few pieces poking up is fine; stirring during cooking takes care of it.)

Step 3: Microwave the pasta until al dente

Microwave uncovered on High (100% power) for 12 to 14 minutes total, stirring well every 3 minutes. Stirring is important here: it stops foaming, prevents sticking, and helps the pasta cook evenly.

The pasta is ready when it’s al dente (tender but still with a little bite). If it’s still too firm, microwave in 1-minute bursts, stirring each time.

Step 4: Reserve pasta water and drain carefully

Before draining, carefully scoop out and reserve 1/2 cup of the starchy cooking water. This is your secret tool for a silky sauce.

Then drain the pasta. The safest method is to use a lid or plate as a shield and pour off the water slowly in the sink while holding the pasta back. If you have a microwave-safe colander, you can also pour everything into it.

Step 5: Stir in cream cheese, Parmesan, milk, and garlic

While the pasta is still hot, add the cream cheese, Parmesan, milk, minced garlic, black pepper, and red pepper flakes (if using). Stir firmly for 30–45 seconds. It will look a bit clumpy at first; that’s normal.

Step 6: Add spinach and artichokes, then melt and finish the sauce

Stir in the chopped spinach and chopped artichoke hearts. Microwave on High for 1 minute, then stir well. If the spinach isn’t fully wilted or the sauce isn’t smooth yet, microwave for an additional 30 to 60 seconds.

Stir until the sauce turns creamy and coats the pasta. Add 1 to 4 tablespoons of the reserved pasta water as needed to loosen the sauce to your preferred consistency (the sauce thickens as it sits).

Step 7: Taste, brighten, and serve

Taste and adjust seasoning (you may want an extra pinch of salt, depending on your Parmesan and artichokes). If using, stir in 1 tsp lemon juice to brighten the rich, dip-like flavor.

Serve immediately, topped with a little extra Parmesan and a pinch of black pepper.

Pro Tips

• Stir on schedule: Stirring every 3 minutes is the difference between evenly cooked pasta and a stuck-together clump.
• Use softened cream cheese: If it’s cold and firm, it takes longer to melt and can leave little lumps. Cubing it helps a lot.
• Reserve pasta water on purpose: That starchy water makes the sauce glossy and clingy without needing extra cream.
• Drain artichokes well: Excess brine/water can thin the sauce and mute the flavors. Give them a good shake (or a quick pat dry).
• Microwave power varies: Times are written for a typical 1000–1200W microwave. If yours runs hot, start checking at 11–12 minutes.

Variations

• Add protein: Stir in 1 1/2 cups shredded rotisserie chicken or 1 cup cooked chopped ham at the end, then microwave for 30–60 seconds to heat through.
• Extra cheesy: Add 1/2 cup (56 g) shredded mozzarella with the cream cheese for a stretchier “dip” vibe.
• Spicier: Increase red pepper flakes to 1/4 tsp or add 1–2 tsp chopped pickled jalapeños (drained) with the artichokes.

Storage & Make-Ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. This pasta thickens as it chills. To reheat, add 1–2 tablespoons milk or water per serving, cover loosely, and microwave on High in 45-second bursts, stirring between, until hot.

Make-ahead tip: Chop the spinach and artichokes and grate the Parmesan up to 24 hours ahead. Keep them refrigerated so the dinner comes together quickly.

Nutrition (per serving)

Approximate, based on 4 servings: 520 calories; 22 g protein; 60 g carbohydrates; 22 g fat; 12 g saturated fat; 5 g fiber; 950 mg sodium.