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
Scale
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.
