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
Scale
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.
