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Spinach Artichoke Dip Pasta with Chicken

A classic dip transforms into a crowd-friendly recipe for Spinach Artichoke Dip Pasta with Chicken.
5 from 7 votes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 servings

Ingredients  

  • 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

Instructions 

  • 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. 
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