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)

Cook Mode Prevent your screen from going dark

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.