If you’re searching for a creamy, comforting dinner that captures the flavor of your favorite appetizer but elevates it into a hearty meal, look no further than this Spinach & Artichoke Dip Pasta with Chicken. Imagine everything you love about classic spinach and artichoke dip — the luscious creaminess, the savory cheese, the tang of artichokes — all folded into tender pasta and juicy bites of chicken. This perfect weeknight recipe feels decadent yet is remarkably simple, and it’s destined to satisfy everyone at the table.
Ingredients You’ll Need
What makes this Spinach & Artichoke Dip Pasta with Chicken shine is how each ingredient plays a key role in building up the signature flavors and irresistible texture. These staples come together for a dish that’s as easy as it is impressive — every item brings something to the party, from the creamy base to the garlicky undertone and that pop of green.
- 12 ounces penne or rotini pasta: These shapes really scoop up the creamy sauce, delivering flavor in every bite.
- 1 tablespoon olive oil: Gives the chicken a lovely golden sear and a subtle fruity richness.
- 2 boneless, skinless chicken breasts (diced): Lean, tender protein that adds heartiness to balance the rich sauce.
- 3 cloves garlic (minced): The savory backbone of your sauce, garlic brings warmth and depth.
- 1 (14-ounce) can artichoke hearts (drained and chopped): Their tangy, briny notes are essential to the “dip” vibe — don’t skip these!
- 4 cups fresh spinach (roughly chopped): Adds lovely color and nutrients and wilts perfectly into the creamy sauce.
- 4 ounces cream cheese (softened): The key to ultra-silky, luxurious sauce texture.
- 1/2 cup sour cream: Creamy with just enough tang to brighten every bite.
- 1/2 cup grated Parmesan cheese: Deeply savory, slightly nutty, and a must for that signature dip flavor.
- 1 cup shredded mozzarella cheese: Melty, stretchy goodness that pulls everything together.
- 1/2 cup milk (or more as needed): Thins the sauce to glossy perfection; use more if you like it extra creamy.
- 1/2 teaspoon salt: Enhances and lifts all the flavors.
- 1/4 teaspoon black pepper: Just enough to keep things interesting.
- 1/4 teaspoon crushed red pepper flakes (optional): A pop of gentle heat for extra pizzazz.
How to Make Spinach & Artichoke Dip Pasta with Chicken
Step 1: Cook the Pasta
Start by boiling a generously salted pot of water and cook your penne or rotini until just al dente, according to the package directions. Don’t overcook your pasta — you want it to have a slight bite, so it can soak up all the luscious sauce without getting mushy. Once it’s ready, drain and set aside, tossing with a drop of olive oil to keep from sticking.
Step 2: Sear the Chicken
Heat up a large skillet over medium-high and drizzle in your olive oil. Add the diced chicken and season with salt and pepper. Sauté for about 6 to 8 minutes, flipping occasionally, until golden on the edges and cooked through. Once the chicken is fully cooked and alluringly golden, transfer it to a plate and set aside for later.
Step 3: Sauté the Veggies
In the same skillet (no need to wash — those flavorful bits are gold!), bring the heat down to medium. Stir in the minced garlic, then add your artichoke hearts and pile in the spinach. Sauté for 2 to 3 minutes, just until the spinach wilts and the garlic smells irresistible. This step layers in all the essential flavors of classic dip right into your pan.
Step 4: Make the Creamy Sauce
With the heat still on medium, add the softened cream cheese and sour cream straight into the skillet. Stir patiently until the mixture is melty and silky-smooth, with no lumps remaining. Next, sprinkle in the Parmesan and mozzarella, and pour over the milk. Keep stirring gently as the cheeses melt and the sauce transforms into something gloriously rich and creamy.
Step 5: Combine Everything
Return the cooked chicken to the skillet, pour in your drained pasta, and toss everything together until every piece is beautifully coated in sauce. If it seems a bit thick, splash in more milk until you reach your ideal consistency. Taste, add more salt and pepper if needed, and finish with a sprinkle of crushed red pepper flakes for just the right kick. Serve your spinach & artichoke dip pasta with chicken warm right from the skillet.
How to Serve Spinach & Artichoke Dip Pasta with Chicken
Garnishes
A handful of freshly chopped parsley or chives brightens up the creamy richness, and an extra shower of Parmesan cheese on top never hurts. If you want to channel even more “dip” nostalgia, try a dusting of crispy breadcrumbs for added texture — it’s the perfect finishing touch to spinach & artichoke dip pasta with chicken.
Side Dishes
Pair this pasta with something crisp and colorful, like a simple arugula salad with lemon vinaigrette or roasted vegetables. Warm, crusty bread or garlic knots make it even more cozy — perfect for scooping up any extra sauce left behind. The heartiness of spinach & artichoke dip pasta with chicken means you can keep sides simple but satisfying.
Creative Ways to Present
For potlucks or parties, serve this pasta in a big, shallow platter with extra grated cheese and a drizzle of olive oil over top. For a playful twist, tuck spinach & artichoke dip pasta with chicken into individual ramekins, add breadcrumbs and a sprinkle of cheese, then broil briefly for personal baked pasta cups! Or, swirl portions into nests on the plate for an elegantly rustic dinner.
Make Ahead and Storage
Storing Leftovers
Any leftovers of spinach & artichoke dip pasta with chicken can be stored in an airtight container in the refrigerator for up to 3 days. The flavors only get better as they mingle, making tomorrow’s lunch something to seriously look forward to.
Freezing
You can definitely freeze this recipe! Portion spinach & artichoke dip pasta with chicken into freezer-safe containers, seal well, and freeze for up to 2 months. For the best results, thaw overnight in the fridge before reheating to maintain that creamy, dreamy texture.
Reheating
To reheat, simply warm on the stovetop or in the microwave, adding a splash of milk to loosen up the sauce if needed. Stir frequently to get everything creamy again and make sure it’s heated through, and enjoy your spinach & artichoke dip pasta with chicken just as comforting as the first time.
FAQs
Can I use rotisserie chicken instead of cooking fresh chicken?
Absolutely! Rotisserie chicken is a fantastic shortcut for spinach & artichoke dip pasta with chicken. Just shred it up and stir it in after your sauce is ready. This trick saves time and keeps the flavor plenty juicy.
Does this recipe work with frozen spinach?
Yes, you can use thawed and well-drained frozen spinach if that’s what you have on hand. Just be sure to squeeze out any excess liquid so your sauce stays wonderfully thick and creamy.
Is there a lighter or gluten-free version?
You can lighten this dish by swapping in light cream cheese and low-fat sour cream, or using whole wheat pasta. For gluten-free, just use your favorite gluten-free pasta — everything else in the spinach & artichoke dip pasta with chicken recipe is naturally gluten-free!
Can I make this ahead for a party?
Definitely! Prepare the pasta fully, cool, and keep refrigerated. Gently reheat on the stovetop with a splash of milk just before your guests arrive. The flavors meld wonderfully and it reheats like a dream.
What else can I add for more flavor?
A squeeze of fresh lemon juice, a spoonful of pesto, or some chopped sun-dried tomatoes stirred in at the end can all take your spinach & artichoke dip pasta with chicken to new heights. Don’t be afraid to get creative!
Final Thoughts
There’s so much to love about spinach & artichoke dip pasta with chicken — it’s the ultimate creamy weeknight hero, packed with flavor and perfect for sharing. I hope this recipe finds a regular spot at your table and brings a little extra joy to your dinner routine. Don’t wait to try it; your next favorite meal is just one skillet away!
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Spinach & Artichoke Dip Pasta with Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in a creamy and flavorful Spinach & Artichoke Dip Pasta with Chicken that combines the beloved dip flavors with pasta and tender chicken for a satisfying meal.
Ingredients
Pasta:
- 12 ounces penne or rotini pasta
Chicken:
- 1 tablespoon olive oil
- 2 boneless, skinless chicken breasts (diced)
Sauce:
- 3 cloves garlic (minced)
- 1 (14-ounce) can artichoke hearts (drained and chopped)
- 4 cups fresh spinach (roughly chopped)
- 4 ounces cream cheese (softened)
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup milk (or more as needed)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- Cook the pasta: Boil pasta until al dente, then drain.
- Sear the chicken: Cook diced chicken in olive oil until golden.
- Prepare the sauce: Sauté garlic, artichokes, and spinach. Add cream cheese, sour cream, Parmesan, mozzarella, and milk. Mix until creamy.
- Combine: Add cooked chicken and pasta to the sauce. Toss until well coated.
- Serve: Season to taste, sprinkle with red pepper flakes, and serve warm.
Notes
- You can use rotisserie chicken for quicker prep.
- For extra flavor, add a squeeze of lemon juice or a spoonful of pesto at the end.
- This dish reheats well and makes great leftovers.
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