If you’re craving a cozy, creamy pasta dish that feels like a warm hug on a plate, you absolutely have to try this Spinach Artichoke Dip Pasta with Chicken Recipe. It combines the rich, cheesy goodness of classic spinach artichoke dip with tender chicken and perfectly cooked pasta to create a meal that’s indulgent yet comforting. Every bite bursts with layers of flavor, from the tangy artichokes and sun-dried tomatoes to the luscious cream cheese and sharp cheddar, making this dish an instant favorite for weeknights or feeding a crowd. Once you make it, you’ll wonder how you ever lived without this irresistible pasta experience.
Ingredients You’ll Need
Don’t let the length of the list scare you—these ingredients are remarkably straightforward and each plays a vital role in bringing bright flavors, creamy texture, and hearty satisfaction to the dish.
- Pasta (1 pound): Medium shells or rigatoni work best to hold onto every drop of the sauce.
- Sour cream (1/2 cup): Adds tang and a velvety touch to the pasta base.
- Artichoke hearts (2 cans, diced): The star of the dish, providing a tender, slightly tangy flavor.
- Cooked chicken (4 cups, diced): Brings protein and heartiness to keep you full and satisfied.
- Sun-dried tomatoes (1 cup, drained): Adds a sweet and savory burst of flavor and vibrant color.
- Unsalted butter (1/2 cup): Essential for building a rich, creamy sauce without overpowering the other flavors.
- Fresh spinach (2 pounds): Offers earthiness and a healthy pop of green to balance the richness.
- All-purpose flour (1/2 cup): Thickens the sauce to that perfect, creamy consistency.
- Whole milk (4 cups): Creates the luscious base for the cheesy sauce.
- Garlic powder (2 teaspoons): Infuses a warm, savory aroma that enhances every ingredient.
- Pepper (2 teaspoons): Adds just the right kick without overpowering the creaminess.
- Cream cheese (1 package, cubed): Gives the sauce that silky, indulgent texture you expect from spinach artichoke dip.
- Grated Parmesan (2 cups): Brings a nutty, savory depth that melts perfectly into the sauce.
- Shredded sharp white cheddar cheese (2 cups): Adds sharpness and richness to round out the flavors beautifully.
How to Make Spinach Artichoke Dip Pasta with Chicken Recipe
Step 1: Cook Your Pasta
Start by bringing a large pot of salted water to a boil—salt is key here as it’s your first chance to flavor the pasta itself. Add the pasta and cook it until just al dente, about 10 minutes, so it maintains a satisfying bite once mixed with the sauce.
Step 2: Combine Pasta with Sour Cream and Mix-ins
Drain the pasta well and return it to the pot. Stir in the sour cream to add that creamy, tangy base. Then, fold in the diced artichoke hearts, cooked chicken, and sun-dried tomatoes. This blend builds the hearty, flavorful foundation before the sauce whispers its magic.
Step 3: Wilt the Spinach and Create the Sauce Base
In a heavy-bottomed pot over medium heat, melt the unsalted butter. Toss in the fresh spinach and cook, stirring gently, until it’s completely wilted and most of its liquid has evaporated—this usually takes about 10 minutes and ensures your sauce won’t be watery.
Step 4: Thicken and Flavor the Sauce
Sprinkle in the flour, stirring continuously to form a roux that will thicken your sauce. Slowly whisk in the whole milk along with garlic powder and white pepper, combining everything until smooth. Add in the cubed cream cheese and continue stirring until the sauce thickens slightly and becomes irresistibly creamy, around 5 minutes.
Step 5: Melt in the Cheeses
Once the sauce has reached the perfect thickened consistency, stir in the grated Parmesan and shredded white cheddar cheese. These cheeses melt into the sauce, enriching it with bold, tangy flavors that make the dish truly unforgettable.
Step 6: Bring It All Together and Serve
Pour the golden cheese sauce over the pasta mixture, folding everything together gently but thoroughly until every shell and piece of chicken is coated in cheesy, spinach-artichoke goodness. Serve immediately and prepare for compliments!
How to Serve Spinach Artichoke Dip Pasta with Chicken Recipe
Garnishes
One of the joys of this dish is its beauty when garnished with a handful of freshly shredded Parmesan or a sprinkle of chopped fresh basil or parsley. These fresh herbs add a pop of color and a fragrant lift that brightens the creamy richness wonderfully.
Side Dishes
Pair this pasta with a simple green salad dressed with a tangy vinaigrette or crunchy garlic bread. Both sides provide a fresh or crispy contrast that balances the creamy indulgence of the Spinach Artichoke Dip Pasta with Chicken Recipe.
Creative Ways to Present
For a fun twist, serve this pasta in small, individual gratin dishes topped with extra cheese and broiled until bubbly and golden on top. It’s a fabulous way to impress guests and make mealtime feel extra special.
Make Ahead and Storage
Storing Leftovers
This pasta holds up beautifully in the fridge for up to 3 days. Store leftovers in an airtight container to keep the sauce creamy and the flavors well balanced.
Freezing
You can freeze the Spinach Artichoke Dip Pasta with Chicken Recipe in portion-sized containers for up to 2 months. To avoid any textural changes, it’s best to leave out the sun-dried tomatoes if freezing, and add them fresh after thawing and reheating.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally and adding a splash of milk to bring back the creamy sauce texture. You can also microwave leftovers covered, stirring halfway through, until warmed evenly.
FAQs
Can I use frozen spinach instead of fresh for this recipe?
Yes, frozen spinach works in a pinch, but make sure to thaw it fully and squeeze out excess water before cooking to prevent a watery sauce.
What type of chicken is best for this pasta?
Cooked, diced chicken breast or rotisserie chicken works perfectly. Using pre-cooked chicken saves time and keeps the dish moist and flavorful.
Is there a substitute for sour cream in this recipe?
You can use Greek yogurt as a healthier alternative, which will still add tanginess and creaminess without drastically changing the flavor.
Can I make this recipe vegetarian?
Absolutely! Simply omit the chicken and consider adding extra artichoke hearts or a variety of roasted vegetables to keep it hearty.
How spicy is this dish? Can I add heat?
This dish is mild by default, but you can easily add a pinch of crushed red pepper flakes or a dash of hot sauce to the sauce to give it a little kick.
Final Thoughts
There’s something truly special about the Spinach Artichoke Dip Pasta with Chicken Recipe that makes it a go-to comfort food for any occasion. Whether you’re feeding a crowd or craving a satisfying one-pot meal, this recipe delivers creamy, cheesy bliss with every forkful. I promise once you make it, you’ll be reaching for it again and again, sharing it with friends, and adding it to your dinner rotation forever. So grab your ingredients, dive in, and enjoy every cheesy, spinach-filled bite of this crowd-pleasing dish!
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Spinach Artichoke Dip Pasta with Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A creamy, flavorful Spinach Artichoke Dip Pasta with Chicken that combines tender pasta, sautéed spinach, artichoke hearts, sundried tomatoes, and a rich cheese sauce made from sour cream, cream cheese, Parmesan, and sharp cheddar. This comforting dish is perfect for a hearty family dinner and serves 12.
Ingredients
Pasta and Mix-ins
- 1 pound pasta, such as medium shells or rigatoni
- 1/2 cup sour cream
- 2 (14-oz.) cans cooked or marinated artichoke hearts, diced
- 4 cups cooked, diced chicken
- 1 cup sliced sundried tomatoes, drained
Sauce
- 1/2 cup (1 stick) unsalted butter
- 2 pounds fresh spinach
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 2 teaspoons garlic powder
- 2 teaspoons white pepper
- 1 (8-oz.) package cream cheese, cubed
- 2 cups grated Parmesan cheese
- 2 cups shredded sharp white cheddar cheese
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 10 minutes. Drain the pasta and return it to the pot.
- Combine Pasta with Mix-ins: Add sour cream to the pasta and stir to combine. Then stir in the diced artichoke hearts, cooked diced chicken, and drained sundried tomatoes. Set this mixture aside.
- Sauté Spinach: In a large heavy-bottomed saucepot over medium heat, melt the butter. Once melted, add the fresh spinach and cook, stirring frequently, until wilted and most of the liquid has evaporated, about 10 minutes.
- Make Cheese Sauce: Stir in the flour to the spinach and butter mixture. Gradually add the milk, garlic powder, and white pepper, stirring to combine. Add the cubed cream cheese and continue cooking, stirring occasionally, until the sauce thickens slightly, about 5 minutes.
- Add Cheeses: Stir in the grated Parmesan and shredded sharp white cheddar cheese until melted and the sauce is smooth.
- Combine Sauce and Pasta: Pour the cheese sauce over the pasta mixture and stir until well combined.
- Serve: Serve the Spinach Artichoke Dip Pasta with Chicken warm, garnished as desired.
Notes
- For best results, use freshly grated cheese rather than pre-shredded for smoother melting.
- Adjust seasoning with salt if desired, but keep in mind the cheeses add saltiness.
- Chicken can be substituted with tofu or omitted for a vegetarian version.
- Use low-fat milk and reduced-fat cheese to lighten the dish if preferred.
- This dish can be stored in an airtight container in the fridge for up to 3 days and reheated gently on the stove.
