If you’re craving a comforting yet elegant dish that effortlessly combines creamy goodness with wholesome ingredients, this Spinach & Artichoke Dip Pasta with Chicken Recipe will quickly become one of your favorites. Imagine tender pasta enveloped in a luscious, garlicky spinach and artichoke sauce, studded with juicy pieces of chicken, and topped with melted mozzarella cheese that brings everything together in pure harmony. It’s the perfect balance of rich flavors and satisfying textures that will make weeknight dinners feel like a special occasion.
Ingredients You’ll Need
Gathering the right ingredients for this Spinach & Artichoke Dip Pasta with Chicken Recipe is delightfully simple. Each component plays a crucial role: from the tender penne pasta providing a hearty base, to the creamy blend of cheeses that make the sauce irresistible, and of course, the fresh spinach and artichokes bringing vibrant color and freshness to the dish.
- 12 oz penne or rigatoni pasta: These sturdy pasta shapes hold the creamy sauce beautifully with every bite.
- 2 tablespoons olive oil: Adds a subtle fruity richness and helps sauté the garlic to perfection.
- 2 boneless, skinless chicken breasts, cooked and shredded or diced: Protein-packed and tender, chicken makes this meal satisfying and wholesome.
- 3 cloves garlic, minced: Garlic infuses the dish with a fragrant, savory depth.
- 2 cups fresh spinach, chopped: Adds a pop of green, mild earthiness, and a boost of nutrients.
- 1 (14 oz) can artichoke hearts, drained and chopped: Brings a tender texture and subtle tangy flavor that perfectly complements the creaminess.
- 4 oz cream cheese, softened: Gives the sauce its signature rich and silky texture.
- 1/2 cup sour cream: Adds a slight tanginess that rounds out the cream cheese.
- 1/2 cup grated Parmesan cheese: Sharp and nutty, it melds into the sauce for a flavor boost.
- 1 cup shredded mozzarella cheese: Melts beautifully on top, adding gooey, cheesy goodness.
- 1 cup milk or half-and-half: Keeps the sauce smooth and creamy without being too heavy.
- Salt and black pepper to taste: Seasonings that enhance all the natural flavors.
- Pinch of red pepper flakes (optional): Adds a subtle kick if you like a touch of heat.
How to Make Spinach & Artichoke Dip Pasta with Chicken Recipe
Step 1: Cook the Pasta
Start by cooking the pasta according to the package instructions until al dente. Drain it well to avoid excess water, which could thin out the sauce later. Setting the pasta aside keeps it ready to soak up that rich spinach and artichoke sauce perfectly.
Step 2: Sauté the Garlic
In a large skillet, warm the olive oil over medium heat and toss in the minced garlic. Sauté it for about a minute until fragrant but not browned. This brief step unlocks the vibrant aroma that forms the backbone of this creamy dish.
Step 3: Add Spinach and Artichokes
Next, stir in the chopped spinach and drained artichoke hearts. Cook these together for 3 to 4 minutes until the spinach wilts down and the artichokes heat through, marrying their textures and flavors beautifully.
Step 4: Create the Creamy Sauce
Now it’s time for the creamy magic. Mix in the softened cream cheese, sour cream, milk or half-and-half, and Parmesan cheese. Stir continuously to melt the cheeses fully and transform the pan into a silky, velvety sauce. Season with salt, black pepper, and a pinch of red pepper flakes if you want a gentle spicy touch.
Step 5: Combine Chicken and Pasta
Add your cooked chicken pieces along with the drained pasta right into the skillet. Stir everything together so that the pasta and chicken get luxuriously coated in that luscious sauce, blending all the flavors warmly.
Step 6: Melt the Mozzarella Cheese
Sprinkle the shredded mozzarella cheese evenly over the top. Cover the skillet and let it cook on low heat for 3 to 4 minutes, just until the cheese melts to gooey perfection, adding that irresistibly cheesy crown to your dish.
How to Make Spinach & Artichoke Dip Pasta with Chicken Recipe
This step-by-step makes it easy to replicate at home, ensuring a dish so delicious that you’ll want to serve it for family dinners or as a crowd-pleasing meal when friends come over.
How to Serve Spinach & Artichoke Dip Pasta with Chicken Recipe
Garnishes
Enhance your dish by sprinkling extra Parmesan cheese or freshly chopped parsley on top just before serving. These simple touches add a vibrant color contrast and a fresh burst of flavor that elevates the experience.
Side Dishes
This creamy pasta pairs beautifully with crisp, refreshing salads like a classic Caesar or a zesty lemon vinaigrette mixed greens salad. Garlic bread or warm crusty bread also complements the dish well for sopping up any leftover sauce.
Creative Ways to Present
For an Instagram-worthy presentation, serve the pasta in beautiful shallow bowls with a lemon wedge on the side to brighten each bite. You could even bake the pasta briefly in the oven with extra mozzarella on top for a golden crust if you’re in the mood for a baked twist.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover Spinach & Artichoke Dip Pasta with Chicken Recipe into airtight containers and refrigerate. It will stay fresh and flavorful for up to 3 days, making for easy next-day meals.
Freezing
This dish can be frozen, but it’s best to freeze it before adding the mozzarella topping to maintain a better texture. Portion into freezer-safe containers, and use within 2 months for optimal taste.
Reheating
Reheat leftovers gently on the stovetop over low heat or in the microwave, adding a splash of milk to loosen the sauce if it has thickened. Stir often to ensure even heating and preserve that creamy consistency.
FAQs
Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well—just be sure to thaw and squeeze out excess water before adding it to the skillet to avoid making the sauce watery.
What other proteins can I use instead of chicken?
You can swap chicken for cooked shrimp, turkey, or even cooked tofu for a vegetarian-friendly twist that still packs plenty of flavor.
Is there a low-fat option for this recipe?
Absolutely. Use low-fat cream cheese and sour cream, skim milk, and reduce the amount of mozzarella cheese. The sauce might be a bit lighter but still delicious.
Can I make this recipe vegan?
To make it vegan, substitute dairy ingredients with plant-based cream cheese, sour cream, and cheese alternatives. Use a plant-based milk as well and ensure chicken is replaced with a vegan protein option.
How spicy is the dish if I add red pepper flakes?
The pinch of red pepper flakes adds a gentle warmth that enhances the dish without overwhelming the creaminess—feel free to adjust the amount based on your heat preference.
Final Thoughts
This Spinach & Artichoke Dip Pasta with Chicken Recipe is a wonderful way to enjoy a cozy, flavorful meal that feels both special and approachable. With its creamy sauce, tender chicken, and vibrant greens, it’s a recipe you’ll want to make again and again. Trust me, once you try it, it’ll hold a permanent spot in your dinner rotation.
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Spinach & Artichoke Dip Pasta with Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This creamy Spinach & Artichoke Dip Pasta with Chicken combines tender pasta, sautéed spinach and artichokes, and shredded chicken in a luscious, cheesy sauce. It’s a comforting, easy-to-make dinner that brings the flavors of the classic dip into a satisfying pasta dish, ready in just 30 minutes.
Ingredients
Pasta & Protein
- 12 oz penne or rigatoni pasta
- 2 boneless, skinless chicken breasts, cooked and shredded or diced
Vegetables & Aromatics
- 3 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1 (14 oz) can artichoke hearts, drained and chopped
Dairy & Sauce
- 2 tablespoons olive oil
- 4 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 cup milk or half-and-half
- Salt and black pepper to taste
- Pinch of red pepper flakes (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the penne or rigatoni according to package instructions until al dente. Drain well and set aside.
- Sauté garlic: Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Cook vegetables: Add the chopped spinach and drained, chopped artichoke hearts to the skillet. Cook for 3 to 4 minutes, stirring occasionally, until the spinach is wilted and the artichokes are warmed through.
- Make the sauce: Stir in softened cream cheese, sour cream, milk (or half-and-half), and grated Parmesan cheese. Continue cooking and stirring until the sauce becomes creamy and smooth. Season the mixture with salt, black pepper, and optional red pepper flakes to taste.
- Combine chicken and pasta: Add the cooked shredded or diced chicken and the drained pasta into the skillet. Stir gently to fully coat everything evenly with the creamy sauce.
- Add cheese topping: Sprinkle the shredded mozzarella cheese over the pasta mixture, cover the skillet, and reduce heat to low. Let cook for 3 to 4 minutes until the mozzarella melts thoroughly.
- Serve: Serve the pasta hot, optionally garnished with extra Parmesan cheese or fresh parsley for added flavor and presentation.
Notes
- You can substitute half-and-half with whole milk or cream for a richer sauce.
- Use pre-cooked rotisserie chicken to save time.
- For a vegetarian version, omit the chicken and add extra vegetables like mushrooms or bell peppers.
- Adjust red pepper flakes according to your preferred spice level.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
