Cheesy Spinach Dip Chicken Pasta
Are you ready to indulge in a creamy, cheesy delight that combines the flavors of a classic spinach dip with tender chicken and pasta? Look no further than this Cheesy Spinach Dip Chicken Pasta! This comforting dish is perfect for a weeknight dinner or a gathering with friends. With its rich flavors and easy preparation, you’ll find yourself making this dish over and over again. Let’s dive into the deliciousness!
Why This Cheesy Spinach Dip Chicken Pasta Stands Out
This Cheesy Spinach Dip Chicken Pasta stands out for several reasons. First, it combines the goodness of chicken and pasta with the creaminess of spinach dip, creating a satisfying meal that is both hearty and comforting. Second, the use of ranch seasoning elevates the flavor profile, making every bite burst with deliciousness. Finally, it’s a one-pot wonder that reduces cleanup time, making it a practical choice for busy cooks.
Gather These Ingredients
- 2 cups uncooked penne rigate
- 2 chicken breasts
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 cup sour cream or Greek yogurt
- 4 oz cream cheese, softened
- 1 cup half and half or whole milk
- 1 pkg dry Ranch mix
- 5 oz frozen spinach or 4 ounces of fresh
- 1 cup shredded mozzarella cheese
Tools of the Trade
- Large pot – for boiling the pasta.
- Skillet – for cooking the chicken and sauce.
- Mixing bowl – for combining the creamy ingredients.
- Meat thermometer – to ensure the chicken is cooked through.
- Wooden spoon – for stirring and mixing ingredients.
Cheesy Spinach Dip Chicken Pasta: From Prep to Plate
Step 1: Cook the Pasta
Begin by boiling a large pot of salted water. Add the uncooked penne rigate and cook according to package instructions until al dente. Drain the pasta and set it aside.
Step 2: Prepare the Chicken
While the pasta is cooking, season the chicken breasts with kosher salt and black pepper. In a skillet over medium heat, cook the chicken for about 6-7 minutes per side, or until fully cooked and no longer pink in the center. Remove from the skillet and let it rest before slicing it into bite-sized pieces.
Step 3: Make the Creamy Sauce
In the same skillet, add the all-purpose flour and cook for about a minute to remove the raw flavor. Gradually whisk in the sour cream (or Greek yogurt), cream cheese, and half and half (or whole milk). Stir until smooth and well combined.
Step 4: Add the Flavor
Sprinkle the dry ranch mix into the creamy sauce and mix well. Then, add the spinach (if using frozen, make sure to thaw and squeeze out excess water first) and half of the shredded mozzarella cheese. Stir until everything is evenly combined and heated through.
Step 5: Combine Everything
Add the cooked penne rigate and sliced chicken to the skillet with the creamy sauce. Toss everything together until the pasta and chicken are fully coated in the cheesy goodness.
Step 6: Bake and Serve
Preheat your oven to 350°F (175°C). Transfer the pasta mixture to a baking dish. Top with the remaining shredded mozzarella cheese. Bake for about 20 minutes, or until the cheese is bubbly and golden. Allow to cool slightly, then serve warm.
Fit It to Your Goals
- For a lighter version, substitute Greek yogurt for sour cream and use low-fat cream cheese.
- For added veggies, consider mixing in some diced bell peppers or mushrooms.
- To increase protein, add cooked bacon or turkey sausage.
- If you’re gluten-free, swap out the penne rigate for your favorite gluten-free pasta.
Pro Tips & Notes
- Make sure to season your chicken well for maximum flavor.
- Feel free to use fresh spinach instead of frozen; just sauté it until wilted before adding it to the sauce.
- For an extra cheesy finish, broil the dish for the last few minutes of baking.
- This dish is perfect for leftovers; simply reheat in the microwave or oven.
Freezer-Friendly Notes
This Cheesy Spinach Dip Chicken Pasta is freezer-friendly! To freeze, allow the dish to cool completely. Transfer it to an airtight container or freezer-safe bag. It can be stored in the freezer for up to three months. To reheat, thaw overnight in the refrigerator and then bake until warmed through.
Reader Questions
Can I use a different type of pasta?
Absolutely! While penne rigate works beautifully, you can substitute any pasta shape you prefer, such as rotini or fusilli.
What if I don’t have ranch mix?
If you don’t have ranch mix, you can create a similar flavor by combining dried herbs like dill, parsley, and garlic powder with a bit of salt.
Can I make this vegetarian?
Yes! Simply omit the chicken and add more vegetables, or use a meat substitute to keep it hearty and satisfying.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the microwave or in the oven until warmed through.
Bring It to the Table
This Cheesy Spinach Dip Chicken Pasta is not just a meal; it’s an experience that brings everyone together. As you serve this creamy, cheesy dish, watch as your family and friends gather around the table, eager to dig in. Its rich flavors and comforting texture will have everyone asking for seconds!
So, the next time you’re in need of a quick, delicious dinner that feels indulgent but is easy to make, remember this fabulous recipe. Dive into the creamy goodness and enjoy every last bite!
Cheesy Spinach Dip Chicken Pasta
Ingredients
Equipment
Method
- Begin by boiling a large pot of salted water. Add the uncooked penne rigate and cook according to package instructions until al dente. Drain the pasta and set it aside.
- While the pasta is cooking, season the chicken breasts with kosher salt and black pepper. In a skillet over medium heat, cook the chicken for about 6-7 minutes per side, or until fully cooked and no longer pink in the center. Remove from the skillet and let it rest before slicing it into bite-sized pieces.
- In the same skillet, add the all-purpose flour and cook for about a minute to remove the raw flavor. Gradually whisk in the sour cream (or Greek yogurt), cream cheese, and half and half (or whole milk). Stir until smooth and well combined.
- Sprinkle the dry ranch mix into the creamy sauce and mix well. Then, add the spinach (if using frozen, make sure to thaw and squeeze out excess water first) and half of the shredded mozzarella cheese. Stir until everything is evenly combined and heated through.
- Add the cooked penne rigate and sliced chicken to the skillet with the creamy sauce. Toss everything together until the pasta and chicken are fully coated in the cheesy goodness.
- Preheat your oven to 350°F (175°C). Transfer the pasta mixture to a baking dish. Top with the remaining shredded mozzarella cheese. Bake for about 20 minutes, or until the cheese is bubbly and golden. Allow to cool slightly, then serve warm.
Notes
- Make sure to season your chicken well for maximum flavor.
- Feel free to use fresh spinach instead of frozen; just sauté it until wilted before adding it to the sauce.
- For an extra cheesy finish, broil the dish for the last few minutes of baking.
- This dish is perfect for leftovers; simply reheat in the microwave or oven.
