Description
A creamy and delicious Spinach & Artichoke Dip Pasta with tender chicken, combining classic dip flavors with hearty penne pasta for a comforting and easy-to-make meal perfect for busy weeknights.
Ingredients
Scale
Pasta and Protein
- 12 oz penne or rigatoni pasta
- 2 boneless, skinless chicken breasts, cooked and shredded or diced
Vegetables and Aromatics
- 3 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1 (14 oz) can artichoke hearts, drained and chopped
Dairy and Sauces
- 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
Seasoning
- Salt to taste
- Black pepper to taste
- Pinch of red pepper flakes (optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside to keep warm.
- Sauté Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned, which will infuse the oil and base the flavor of the sauce.
- Cook Spinach and Artichokes: Add the chopped spinach and drained 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 Creamy Sauce: Stir in the softened cream cheese, sour cream, milk (or half-and-half), and grated Parmesan cheese. Continue to cook and stir until the cheeses melt and the mixture becomes creamy and smooth. Season with salt, black pepper, and a pinch of red pepper flakes if using to add subtle heat.
- Add Chicken and Pasta: Incorporate the cooked chicken and the drained pasta into the skillet with the sauce. Toss gently to coat everything evenly in the creamy mixture.
- Melt Mozzarella Cheese: Sprinkle the shredded mozzarella cheese evenly over the pasta mixture in the skillet. Cover the skillet with a lid and cook over low heat for 3 to 4 minutes until the cheese melts completely, creating a luscious cheesy topping.
- Serve: Serve the pasta hot, optionally garnished with extra Parmesan cheese or fresh parsley for added flavor and presentation.
Notes
- For best results, use freshly cooked chicken or leftover rotisserie chicken.
- You can substitute half-and-half with whole milk for a lighter sauce.
- If you prefer a spicy kick, increase the amount of red pepper flakes to taste.
- This dish pairs well with a crisp green salad or garlic bread.
- To make it vegetarian, omit the chicken and add extra artichokes or mushrooms instead.
