Spinach Artichoke Dip Pasta with Chicken

from 7 votes

A classic dip transforms into a crowd-friendly recipe for Spinach Artichoke Dip Pasta with Chicken.

Spinach artichoke dip pasta with sun-dried tomatoes and chicken in a large lavender stockpot.

I’m a chip and dip kinda gal. Guac? It’s on our dinner rotation once a week. Queso? It’s a slow cooker favorite. And who can forget the sweet stuff? Pumpkin dip for fall, cherry cheesecake dip for summer and chocolate chip cookie dough dip for 365 days a year, oh my!

Basically, if you can ditch cutlery and use a crispy carb and/or crudité as a food-to-mouth vessel, then count me in.

A large wooden spoon digs into a stockpot containing creamy spinach pasta with artichokes, sun-dried tomatoes and chicken.

This easy, super cheesy Spinach Artichoke Dip Pasta with Chicken is exactly what you’d hope for, and then some.

It’s a giant pot of noodles, artichoke hearts, sundried tomatoes and chicken tossed in a creamy, garlicky spinach sauce that’s made with two whole pounds of fresh spinach.

A top-down view of a large stockpot containing pasta shells, cubed chicken breast, sun-dried tomatoes and artichoke heart pieces.

The rotisserie chicken is an optional add-in, but it makes this comforting mac and cheese (with a twist!) a complete meal-in-a-bowl. Best of all, leftovers are easy to rewarm in the microwave or stovetop and taste just as great on day 2 when the flavors have had even more time to intensify.

Looking for more spinach-artichoke dipspiration? Don’t miss my go-to appetizer: Spinach-Artichoke Dip Wonton Cups.

More Pasta Dishes You’ll Love

A large sauce pot containing Spinach Artichoke Dip Pasta with Chicken.

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Main Course

Spinach Artichoke Dip Pasta with Chicken

A classic dip transforms into a crowd-friendly recipe for Spinach Artichoke Dip Pasta with Chicken.
Author: Kelly Senyei
5 from 7 votes
Top down view of a saucepot containing Spinach Artichoke Dip Pasta with Chicken next to an artichoke cut in half
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 servings


  • 1 pound pasta, such as medium shells or rigatoni
  • 1/2 cup sour cream
  • 2 (14-oz.) cans cooked or marinated artichoke hearts, diced
  • 4 cups cooked, diced chicken
  • 1 cup sliced sundried tomatoes, drained
  • 1/2 cup (1 stick) unsalted butter
  • 2 pounds fresh spinach
  • 1/2 cup all-purpose flour
  • 4 cups whole milk
  • 2 teaspoons garlic powder
  • 2 teaspoons pepper
  • 1 (8-oz.) package cream cheese, cubed
  • 2 cups grated Parmesan
  • 2 cups shredded sharp white cheddar cheese


  • Bring a large pot of salted water to a boil. Add the pasta and cook it until it is al dente, about 10 minutes. 
  • Drain the pasta, return it to the pot then add the sour cream, and stir to combine. 
  • Stir in the artichoke hearts, diced chicken and sundried tomatoes then set the pasta aside.
  • In a large heavy-bottomed saucepot set over medium heat, melt the butter. Once the butter has melted, add the spinach and cook, stirring, until the spinach is wilted and most of the liquid has cooked off, about 10 minutes. 
  • Stir in the flour then add the milk, garlic powder, white pepper and cream cheese, stirring to combine. Continue cooking the sauce, stirring occasionally, until it thickens slightly, about 5 minutes. 
  • Stir in the grated Parmesan cheese and the white cheddar cheese.
  • Pour the cheese sauce over the pasta mixture, stirring until well combined then serve. 
  • ★ Did you make this recipe? Don’t forget to give it a star rating below!


Calories: 700kcal, Carbohydrates: 49g, Protein: 39g, Fat: 38g, Saturated Fat: 19g, Cholesterol: 128mg, Sodium: 847mg, Potassium: 1141mg, Fiber: 5g, Sugar: 10g, Vitamin A: 8855IU, Vitamin C: 38.8mg, Calcium: 558mg, Iron: 5mg


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5 from 7 votes (1 rating without comment)

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      1. Hi Judy! I haven’t tried making this exact recipe in the oven before so unfortunately, I’m not sure the exact bake time or what the results would be.

  1. 5 stars
    Being stuck at home is the perfect time to try new recipes. I was in the mood for chicken, spinach, and pasta. Found this recipe. I did have to run to the grocery store for the artichokes, and also picked up cremini mushrooms to add, and used penne rigatoni. This was fun to make, resulted in a picture-perfect pasta display, and absolutely delicious.

  2. 5 stars
    I liked the look of this one and tried it out I have today it “DID NOT DISAPPOINT OR FAIL MY EXPECTATIONS!” Keep Them Comming!

  3. 5 stars
    This sounds FANTASTIC!! If I leave out the chicken would I need to reduce the amount of the sauce ingredients?

    1. Absolutely, Vera! This recipe tastes just as great the next few days when the flavors have had even more time to intensify.