Description
This Cheesy Spinach Dip Chicken Pasta is a creamy, flavorful baked pasta dish combining tender chicken, nutritious spinach, and a blend of creamy cheeses with ranch seasoning. Perfect for a comforting weeknight dinner, it’s easy to prepare and satisfies with its gooey, cheesy topping and savory taste.
Ingredients
Scale
Pasta
- 16 ounces penne rigate, cooked al dente
Dairy & Sauce
- 1 cup (230 g) sour cream
- 8 ounces cream cheese
- ½ cup (122.5 g) milk
- 3 tablespoons dry ranch seasoning mix
- 2 cups (226 g) mozzarella cheese, shredded
Other
- 10 ounces frozen spinach, thawed and squeezed of liquid
- 3 cups (420 g) cooked and shredded chicken breast
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the pasta dish later.
- Prepare the sauce: In a large, oven-safe skillet placed over medium heat, combine the sour cream, cream cheese, milk, and dry ranch seasoning mix. Stir continuously until the mixture is smooth and well incorporated, creating a creamy base for the pasta.
- Add spinach and chicken: Mix the thawed and drained spinach and cooked shredded chicken breast into the creamy sauce in the skillet, ensuring everything is evenly distributed.
- Combine pasta: Stir in the cooked penne pasta until the sauce evenly coats the pasta and all ingredients are well combined.
- Top with cheese and bake: Sprinkle the shredded mozzarella cheese evenly over the pasta mixture. Place the skillet in the preheated oven and bake for 10-12 minutes until the cheese is melted and bubbly.
- Broil for finishing: Switch your oven to broil and broil the dish for an additional 2 minutes or until the top of the cheese is browned and slightly crispy.
- Serve warm: Carefully remove the skillet from the oven and serve the cheesy spinach dip chicken pasta warm for the best flavor and texture.
Notes
- Ensure the frozen spinach is well-thawed and excess liquid is squeezed out to avoid watery sauce.
- Cook the pasta al dente to prevent it from becoming too soft after baking.
- Use an oven-safe skillet to avoid transferring the mixture, making clean-up easier.
- You can substitute chicken breast with rotisserie chicken for a quicker option.
- If you prefer a spicier flavor, add a pinch of red pepper flakes to the sauce mixture.
Nutrition
- Serving Size: 1 serving (about 1/8 of recipe)
- Calories: 450
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 85 mg
