Artichoke & Spinach Dip Pasta

Just watched Southern at Heart on Food Network and decided I needed to make this dish right away.  It was decadent and yummy!!  It would be a great weekday meal as it took less than 30 minutes from start to finish.
I served it with Damaris Phillips' Kale (Caesar) Salad which was equally just as good. 

Ingredients: 

Kosher salt
1 pound rigatoni
2, 8 ounce blocks of cream cheese
1 1/2 cups milk
1/2 cup mayonnaise
1 tablespoon garlic powder
1 tablespoon onion powder
1/4 to 1 teaspoon red pepper flakes (depending on how spicy you like it)
10 ounces frozen artichokes, thawed and roughly chopped
10 ounces frozen spinach, thawed
2/3 cup white wine
Coarsely ground black pepper
1 cup shredded Parmesan

2 tablespoons chopped fresh parsley

Directions:

In a large pot, bring 6 quarts of salted water to a boil over high heat. Add the rigatoni and cook until al dente, 10 to 12 minutes.

Meanwhile, add the cream cheese, milk, mayonnaise, garlic powder, onion powder and red pepper flakes to a 12-inch high-sided saute pan over medium heat. Cook until a thick sauce forms, 5 to 6 minutes.

When ready, drain the pasta and add it directly to the saute pan along with the artichokes, spinach and white wine. Season with salt and pepper, stir, and continue cooking until all the ingredients are hot, 1 to 2 minutes more. Stir in the Parmesan, then transfer to a serving platter and garnish with chopped parsley.

Serve with a side salad.