If you love the creamy, cheesy goodness of classic spinach artichoke dip but crave a hearty, comforting meal, you are going to absolutely adore this Spinach Artichoke Dip Pasta with Chicken Recipe. It transforms that beloved appetizer into a satisfying, one-pan dinner that combines tender chicken, gooey cheese, and vibrant spinach and artichokes all tossed with perfectly cooked pasta. Every bite offers a dreamy blend of textures and flavors — creamy, savory, with just a little zing from garlic and a subtle hint of spice if you choose. Whether you’re cooking for your family or looking to impress friends, this dish is a guaranteed crowd-pleaser that’s surprisingly simple to make.
Ingredients You’ll Need
Trust me, this Spinach Artichoke Dip Pasta with Chicken Recipe comes together beautifully using a handful of essential ingredients that you probably already have on hand. Each one plays an important role to build the creamy sauce, add delicious layers of flavor, or bring freshness and color to the dish.
- Olive oil: For perfectly searing the chicken and adding a delicate fruity richness.
- Boneless skinless chicken breasts: Bite-sized and juicy, they’re the protein superstar here.
- Salt and black pepper: Simple seasonings to enhance every flavor.
- Garlic: Freshly minced for that aromatic punch.
- Pasta (penne or rigatoni): These shapes hold onto the sauce wonderfully.
- Chopped canned or jarred artichoke hearts: Tender and tangy, they add a delightful bite.
- Baby spinach: Adds vibrant color and a boost of nutrients.
- Cream cheese: Softened to melt smoothly and create the luscious base of the sauce.
- Sour cream: Adds tanginess and balances the richness.
- Grated Parmesan cheese: The salty, savory backbone of the sauce’s flavor.
- Shredded mozzarella cheese: Melts perfectly for that irresistible gooey finish.
- Milk: To loosen the sauce and keep it perfectly creamy.
- Red pepper flakes (optional): For just a hint of heat if you like a little kick.
- Chopped parsley (optional): Adds freshness and a pretty pop of green at the end.
How to Make Spinach Artichoke Dip Pasta with Chicken Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Cook your pasta until al dente according to the package directions—usually around 8 to 10 minutes. Drain it well, then set it aside because you’ll be tossing it into a creamy sauce shortly!
Step 2: Prepare the Chicken
Season those bite-sized chicken pieces with salt and black pepper. Heat olive oil in a large skillet over medium heat, then add the chicken pieces in a single layer. Cook them until they’re golden brown and cooked through, about 5 to 7 minutes. Once done, remove the chicken from the skillet and set it aside to keep warm.
Step 3: Build the Creamy Sauce
In the same skillet, add minced garlic and sauté for just 30 seconds until fragrant—don’t let it burn! Lower the heat slightly, then stir in the softened cream cheese, sour cream, milk, and grated Parmesan cheese. Keep stirring until everything melts together into a smooth and silky sauce.
Step 4: Add Vegetables
Fold in the chopped artichoke hearts and baby spinach. Cook just until the spinach wilts and everything is heated through. This step not only builds wonderful flavor but brings a fresh brightness that balances the creaminess perfectly.
Step 5: Combine Pasta, Chicken, and Cheese
Return the cooked chicken and drained pasta to the skillet. Toss well so each piece is generously coated with the creamy sauce. Sprinkle the shredded mozzarella on top and cook for another minute or two until it melts into a gooey, luscious finish. If you want a thinner sauce, just add a splash more milk.
How to Serve Spinach Artichoke Dip Pasta with Chicken Recipe
Garnishes
A sprinkle of fresh chopped parsley is the perfect finishing touch, adding a fresh herbaceous note and a burst of bright green color. If you like a little heat, dust some red pepper flakes on top for a subtle spicy contrast that plays beautifully with the rich sauce.
Side Dishes
This pasta is comforting and filling on its own, but you can elevate the meal with a crisp Caesar salad or garlic bread to add crunch and freshness. Roasted vegetables, like asparagus or Brussels sprouts, also make excellent sides to introduce a bit of earthiness and balance.
Creative Ways to Present
For a cozy dinner party vibe, try baking the entire assembled pasta in a casserole dish topped with extra mozzarella and Parmesan cheese until bubbly and golden. Serve it family-style right from the dish, paired with rustic bread to scoop up every last bit of that incredible sauce.
Make Ahead and Storage
Storing Leftovers
Allow the pasta to cool before transferring it to an airtight container. It will keep well in the refrigerator for up to 3 days, making it perfect for easy lunches or quick dinners the next day.
Freezing
This Spinach Artichoke Dip Pasta with Chicken Recipe freezes beautifully. Portion it into freezer-safe containers and it will stay good for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat gently in a skillet over medium-low heat, stirring occasionally and adding a splash of milk if it needs loosening. You can also microwave individual portions, adding a little moisture and covering loosely to keep it creamy without drying out.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just make sure to thaw and squeeze out any excess water from frozen spinach before adding it to the sauce so it doesn’t make the dish watery.
Can I substitute another type of pasta?
Yes, feel free to use fusilli, farfalle, or even macaroni. Just keep in mind different pasta shapes hold sauce differently, so penne and rigatoni are ideal here for trapping that creamy goodness.
Is there a vegetarian version of this recipe?
Definitely! Simply omit the chicken and increase the amount of artichokes and spinach for a vegetarian-friendly dish that’s just as delicious and creamy.
Can I prepare this recipe ahead of time?
You can cook the chicken and pasta separately and make the sauce in advance, then combine everything just before serving. This is great for saving time on busy nights.
What can I use instead of cream cheese?
If you don’t have cream cheese, sour cream or mascarpone can work, though the texture might be slightly different. Cream cheese gives the best creamy, tangy balance for this dish.
Final Thoughts
I truly hope you give this Spinach Artichoke Dip Pasta with Chicken Recipe a whirl because it’s one of those magical dishes that feels indulgent yet comes together effortlessly. Whether you’re feeding a busy family or hosting friends, it’s a comforting crowd-pleaser that showcases how simple ingredients can create something memorable and delicious. Happy cooking!
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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
Description
This Spinach Artichoke Dip Pasta with Chicken is a creamy, comforting main course perfect for a satisfying weeknight dinner. Tender chicken pieces are cooked to golden perfection and combined with pasta in a rich sauce made from cream cheese, sour cream, Parmesan, and mozzarella, enhanced with garlic, artichoke hearts, and wilted spinach. Finished with a sprinkle of red pepper flakes and parsley, this dish delivers a delightful spin on classic spinach artichoke dip.
Ingredients
Protein and Vegetables
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 2 cups baby spinach
- 1 cup chopped canned or jarred artichoke hearts, drained
- 3 cloves garlic, minced
Pasta and Dairy
- 8 ounces pasta (penne or rigatoni)
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 3/4 cup milk (or more as needed)
Oils and Seasonings
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
- Chopped parsley for garnish (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and set aside.
- Season and Cook Chicken: Season the bite-sized chicken pieces with salt and black pepper. Heat olive oil in a large skillet over medium heat, then add the chicken. Cook until golden brown and fully cooked through, approximately 5 to 7 minutes. Remove the chicken from the skillet and set aside.
- Sauté Garlic: In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant but not browned, stirring constantly to avoid burning.
- Prepare Creamy Sauce: Add the softened cream cheese, sour cream, milk, and grated Parmesan to the skillet. Stir continuously until the mixture is smooth and creamy.
- Add Vegetables: Stir in the chopped artichoke hearts and baby spinach. Cook until the spinach wilts down and the ingredients are evenly combined.
- Combine Pasta and Chicken: Return the cooked pasta and chicken pieces to the skillet with the sauce. Toss thoroughly to ensure everything is well coated and heated through.
- Melt Mozzarella: Stir in shredded mozzarella cheese and cook for an additional 1 to 2 minutes, allowing the cheese to melt and the dish to become hot and bubbly. If the sauce is too thick, add more milk gradually to reach your desired consistency.
- Garnish and Serve: Remove from heat, sprinkle with red pepper flakes and chopped parsley if using, then serve immediately while warm.
Notes
- For enhanced flavor, substitute cooked chicken with grilled or rotisserie chicken.
- If preferred, transfer the entire assembled pasta to a casserole dish, top with extra cheese, and bake at 375°F for 10 minutes to achieve a bubbly, golden crust.
- Adjust milk quantity to control the creaminess and thickness of the sauce.
