Cheesy Spinach Dip Chicken Pasta combines a creamy and delicious spinach dip with shredded chicken and perfectly cooked penne noodles. Make some no yeast breadsticks or country garlic cheese bread to go along with it!
Cheesy Spinach Dip Chicken Pasta
Quick, cheesy, and addicting is what this Cheesy Spinach Dip Chicken Pasta is all about. It takes my favorite spinach dip and turns it into a full meal! Plus, it is quick to put together for a satisfying and filling weeknight meal. If you love cheesy pasta, I also have an Asiago Pasta recipe you will love!
Pasta: I used penne noodles in this cheesy dish. The ridges soak up the sauce and it is perfect pasta to be baked.
Dry Ranch Seasoning Mix: You can buy it at the store, or make your own dry ranch seasoning mix to use!
Chicken: I love using rotisserie chicken in recipes like this one. It’s already cooked, and you can sometimes find it already shredded at your local grocery store.
Cheese: Before the chicken pasta goes into the oven, don’t forget to top it all off with shredded mozzarella cheese!
Slow Cooker Cheesy Spinach Dip Pasta
Literally, the only thing that would make this recipe even better is coming home to it already prepared. You can totally do that. The crock pot version of this just needs a tiny bit of tending at the end. Throw everything except the noodles into the slow cooker and set it for 4 hours (on high).
When you get home, you will just need to cook the noodles and toss them in. Simple and delicious! I have done it this way before and if you like a little something extra, top it with some additional cheese, let it melt, and serve it up. No one ever complains about extra cheese around here!
Can I Make Spinach Artichoke Dip Pasta?
Yes! Another variation of this amazing recipe includes the addition of artichoke hearts. If you are a fan of spinach artichoke dip, you really can’t go wrong.
If you are planning to use artichoke hearts, I would quarter them at a minimum, otherwise, I think they get a little too bulky. I actually chop them up pretty fine because I don’t want any whining:). If you like them a little bigger, then, by all means, toss them in whole!
More Pasta Dishes
Cheesy Spinach Dip Chicken Pasta
- 16 ounces penne rigate, cooked al dente
- 1 cup (230 g) sour cream
- 8 ounces cream cheese
- ½ cup (122.5 g) milk
- 3 tablespoons dry ranch seasoning mix
- 10 ounces frozen spinach, thawed and squeezed of liquid
- 3 cups (420 g) cooked and shredded chicken breast
- 2 cups (226 g) mozzarella cheese, shredded
- Preheat oven to 375°F.
- In a large, oven-safe skillet over medium heat, add the sour cream, cream cheese, milk, and dry ranch seasoning. Mix until smooth.
- Stir in the spinach and chicken until evenly distributed.
- Stir in the cooked pasta until combined. Top with shredded mozzarella cheese.
- Bake for 10-12 minutes, or until the cheese is melted and bubbly. Broil for 2 minutes, or until the cheese is browned.
- Serve warm.
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Photography by The PKP Way.
I always double this using a 9×13 pan and it’s delicious! I do add grated Parmesan, about 1/2 cup ranch dressing and a couple dashes of Frank’s Red hot sauce (we like a little spice. I don’t cook it with pasta though – my daughter and I are gluten free and the non celiac is not a pasta fan so cook the gf pasta and rice (for him) on the side
Could I replace spinach with broccoli crowns?
Would this work in a 13×9 if I doubled the recipe?
I’m curious…did you double the recipe and used a 13×9 pan? If yea, how was it.