Instructions
- Cook the Pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- While the pasta is cooking, prepare the Sauce. Heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Deglaze the pan with white wine, scraping up any browned bits from the bottom. Cook for 1-2 minutes, allowing the alcohol to evaporate.
- Pour in chicken broth and bring to a simmer. Add cream cheese and heavy cream, whisking until smooth.
- Stir in Parmesan cheese, sun-dried tomatoes, salt, and pepper. Simmer for 2-3 minutes, or until the Sauce has thickened slightly.
- Add the Spinach Artichoke Mix to the Sauce and stir to combine. Cook for 3-5 minutes, allowing the flavors to meld.
- Add the cooked pasta to the skillet with the Sauce. Toss to coat, adding reserved pasta water as needed to reach your desired consistency.
- Serve immediately, garnished with extra Parmesan cheese and a sprinkle of chopped sun-dried tomatoes if desired.
