Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Servings: 4 people
A fusion of spinach dip and pasta in one amazing cheesy and super creamy dish! This cheesy spinach dip chicken pasta is a must-try and would be your new favourite dinner. It’s the perfect dish for all seasons!
Ingredients
2 chicken breasts
1/2 c. sour cream or Greek yoghurt
2 tbsp all-purpose flour
2 and 1/2 c. uncooked penne rigate
4 ounces cream cheese softened
1 pkg dry Ranch mix
1/4 c. half and a half or whole milk
5 ounces frozen spinach or half of a batch of fresh
1 and 1/4 c. shredded mozzarella cheese
salt
Pepper
How to make Cheesy Spinach Dip Chicken Pasta
Step 1: Grease a 2-quart baking dish and set it aside.
Step 2: Following the package directions, cook the pasta until al dente. Drain when done and keep the pasta warm.
Step 3: Season the diced chicken with salt and pepper. Then, sprinkle them with flour. Toss well to coat.
Step 4: In a large skillet, heat the olive oil. Add the chicken to the hot oil and cook until no longer pink.
Step 5: In the meantime, combine the sour cream, cream cheese, Ranch mix, half and half, and spinach in a large mixing bowl. Add the cooked pasta and toss.
Step 6: Into the prepared dish, pour the mixture. You can either tent the dish with saran wrap and store it in the fridge until ready the bake or you can bake it right away.
Step 7: if serving immediately, sprinkle the cheese over the dish. Place in a 375 degrees oven and bake for about 10 minutes until the cheese has melted. To get some golden-brown spots, broil the dish for about 2 to 3 minutes on a low setting until the cheese bubbles up.
Step 8: Remove from the oven when done and allow the dish to sit for about 10 minutes at room temperature before serving. Enjoy!
Note:
In this dish, you can use either fresh or frozen spinach.
Nutrition Facts:
Amount Per Serving: Calories 261, Calories from Fat 162, Fat 18g28%, Saturated Fat 10g63%, Cholesterol 87mg29%, Sodium 230mg10%, Potassium 430mg12%, Carbohydrates 7g2%, Fiber 1g4%, Sugar 2g2%, Protein 16g32%, Vitamin A 4785IU96%, Vitamin C 2.9mg4%, Calcium 124mg12%, Iron 1.2mg7%
Ingredients
- 2 chicken breasts
- 1/2 c. sour cream or Greek yoghurt
- 2 tbsp all-purpose flour
- 2 and 1/2 c. uncooked penne rigate
- 4 ounces cream cheese softened
- 1 pkg dry Ranch mix
- 1/4 c. half and a half or whole milk
- 5 ounces frozen spinach or half of a batch of fresh
- 1 and 1/4 c. shredded mozzarella cheese
- salt
- Pepper
Instructions
Step 1: Grease a 2-quart baking dish and set it aside.
Step 2: Following the package directions, cook the pasta until al dente. Drain when done and keep the pasta warm.
Step 3: Season the diced chicken with salt and pepper. Then, sprinkle them with flour. Toss well to coat.
Step 4: In a large skillet, heat the olive oil. Add the chicken to the hot oil and cook until no longer pink.
Step 5: In the meantime, combine the sour cream, cream cheese, Ranch mix, half and half, and spinach in a large mixing bowl. Add the cooked pasta and toss.
Step 6: Into the prepared dish, pour the mixture. You can either tent the dish with saran wrap and store it in the fridge until ready the bake or you can bake it right away.
Step 7: if serving immediately, sprinkle the cheese over the dish. Place in a 375 degrees oven and bake for about 10 minutes until the cheese has melted. To get some golden-brown spots, broil the dish for about 2 to 3 minutes on a low setting until the cheese bubbles up.
Step 8: Remove from the oven when done and allow the dish to sit for about 10 minutes at room temperature before serving. Enjoy!
Notes
In this dish, you can use either fresh or frozen spinach.
