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This spinach dip chicken pasta takes everything you love about creamy, cheesy spinach dip and transforms it into a hearty main dish that's perfect for busy weeknights or when you need serious comfort food. The combination of tender chicken, pasta, and a rich, spinach-studded sauce creates a meal that never fails to please even picky eaters.
I first created this dish when I needed to use up leftover rotisserie chicken and some spinach that was about to wilt. What started as a refrigerator cleanout became an instant family favorite that my children now request at least twice a month.
Ingredients
- Penne pasta holds all the creamy sauce in its ridges and tubes
- Cooked chicken provides lean protein use rotisserie chicken for extra flavor and convenience
- Fresh spinach adds color nutrition and a mild flavor that even veggie skeptics enjoy
- Cream cheese creates the rich silky base for our sauce use full fat for the best texture
- Sour cream adds tanginess that balances the richness perfectly
- Mozzarella cheese melts beautifully giving that irresistible stretchy cheese pull
- Parmesan cheese brings a salty nutty depth of flavor
- Chicken broth thins the sauce while adding savory notes
- Garlic and onion powder provide aromatic flavor without the work of chopping
Step-by-Step Instructions
- Prepare Your Pasta
- Cook your penne pasta exactly according to package directions until just al dente. Aim for that perfect pasta texture with just a slight firmness in the center. Be sure to salt your pasta water generously until it tastes like the sea for properly seasoned pasta. Once cooked drain the pasta but do not rinse it the starch helps the sauce cling better.
- Create The Creamy Base
- In a large mixing bowl combine softened cream cheese sour cream mozzarella cheese Parmesan cheese and chicken broth. The cream cheese should be truly room temperature to avoid lumps. Whisk these ingredients together until completely smooth before adding the seasonings. The garlic powder onion powder salt and pepper should be evenly distributed throughout the mixture creating a sauce that looks like something from a gourmet restaurant.
- Incorporate The Proteins And Greens
- Gently fold in your shredded chicken ensuring each piece gets coated in the creamy mixture. Next add your chopped spinach and stir until evenly distributed. If using frozen spinach make absolutely certain it is thoroughly drained by squeezing it in a clean kitchen towel to remove excess moisture that would water down your sauce.
- Combine With Pasta
- Add your cooked penne to the bowl with the creamy chicken and spinach mixture. Use a large spatula or spoon to fold everything together carefully making sure every piece of pasta gets evenly coated with sauce. Take your time with this step as thorough mixing ensures consistent flavor in every bite.
- Bake To Perfection
- Transfer your pasta mixture to a greased baking dish spreading it evenly to the corners. Sprinkle additional mozzarella cheese over the top creating a generous layer that will become golden and bubbly. Bake until the edges are bubbling and the top develops a beautiful golden color with some crispy spots for textural contrast.
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The real secret to this dish is in the balance of the cheeses. I discovered that using equal parts cream cheese and sour cream creates the perfect creamy base without becoming too heavy or overwhelmingly rich. My grandmother actually taught me this ratio when I was learning to make her famous party dips, and I've applied it to countless recipes since.
Make-Ahead Instructions
This pasta bake is the perfect candidate for meal prep. You can assemble the entire dish up to 24 hours before you plan to serve it. Simply prepare everything as directed, transfer to your baking dish, cover tightly with plastic wrap or aluminum foil, and refrigerate. When ready to bake, remove from the refrigerator about 30 minutes before baking to take the chill off, then bake as directed, adding 5-10 minutes to the cooking time since you're starting with a cold dish.
Customize Your Pasta
The beauty of this recipe is how adaptable it is to whatever you have on hand. Don't have chicken? Use Italian sausage, turkey, or even shrimp for a different protein option. The vegetable options are endless too – try adding artichoke hearts, sun-dried tomatoes, or sautéed mushrooms to the mix. For an extra flavor boost, mix in a tablespoon of pesto or a handful of fresh herbs like basil or thyme. This recipe truly lets you get creative while keeping that irresistible creamy spinach base.
Serving Suggestions
This rich pasta dish pairs beautifully with simple sides that provide fresh contrast. I love serving it with a crisp green salad dressed simply with lemon juice and olive oil, or some roasted asparagus or broccoli. A basket of warm garlic bread is perfect for sopping up any extra sauce. For a special touch, consider topping individual servings with a sprinkle of red pepper flakes for those who enjoy a bit of heat, or some additional fresh herbs.
Common Queries
- → Can I use frozen spinach instead of fresh?
Yes, you can substitute 1 cup of thawed and well-drained frozen spinach for the 2 cups of fresh chopped spinach. Be sure to squeeze out excess moisture from the thawed spinach before adding it to the mixture.
- → How can I prepare the chicken for this dish?
You can use rotisserie chicken, poached chicken breasts, or even leftover roasted chicken. Simply shred the cooked chicken using two forks before adding it to the pasta mixture.
- → Can I make this dish ahead of time?
Yes! You can assemble the entire dish up to 24 hours before baking. Cover tightly with foil and refrigerate. When ready to bake, you may need to add 5-10 minutes to the baking time if starting from cold.
- → What can I serve with this pasta dish?
This hearty pasta works well with a simple green salad, steamed vegetables, or garlic bread. For a lighter meal, consider serving smaller portions with a substantial side salad.
- → Can I freeze this pasta dish?
Yes, you can freeze it either before or after baking. Cool completely, cover tightly with foil and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating or baking.
- → What alternatives can I use for the cheese?
Feel free to substitute the mozzarella with other melting cheeses like provolone, Monterey Jack, or Gruyère. The Parmesan can be replaced with Romano or Asiago cheese for similar flavor profiles.