Description
A creamy, indulgent pasta dish inspired by classic spinach and artichoke dip, combined with tender chicken and tossed with perfectly cooked pasta for a comforting, crowd-pleasing meal.
Ingredients
Scale
- 12 oz penne or rigatoni pasta
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, cooked and shredded or diced
- 3 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1 (14 oz) can artichoke hearts, drained and chopped
- 4 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 cup milk or half-and-half
- Salt and black pepper to taste
- Pinch of red pepper flakes (optional)
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Add chopped spinach and artichokes. Cook for 3–4 minutes until the spinach is wilted and artichokes are warmed through.
- Stir in cream cheese, sour cream, milk, and Parmesan cheese. Cook and stir until the mixture is creamy and smooth. Season with salt, pepper, and red pepper flakes if using.
- Add the cooked chicken and pasta to the skillet. Stir to coat everything in the sauce.
- Sprinkle the mozzarella cheese on top and cover. Let cook on low heat for 3–4 minutes until the cheese is melted.
- Serve hot, garnished with extra Parmesan or parsley if desired.
Notes
- Use rotisserie chicken for a faster prep time.
- Substitute Greek yogurt for sour cream for a lighter version.
- This dish can be baked with extra cheese on top for a bubbly, golden finish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 540 kcal
- Sugar: 4g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg