PREP TIME: 15 MINS | COOK TIME: 20 MINS | TOTAL TIME: 35 MINS | SERVINGS: 4 people
Cheesy and creamy – this cheesy spinach dip chicken pasta is the best weeknight dinner you can make for your whole family! Incredibly easy to whip up using only a few simple ingredients and ready in less than thirty-five minutes. Put this together soon, and your family will thank you for it!
INGREDIENTS
2 chicken breasts
2 and 1/2 c. uncooked penne rigate
1 pkg dry Ranch mix
2 tbsp all-purpose flour
4 ounces cream cheese, softened
1/2 c. sour cream or Greek yoghurt
1/4 c. half and a half or whole milk
1 and 1/4 c. shredded mozzarella cheese
5 ounces frozen spinach or half of a batch of fresh
salt
Pepper
How to make Cheesy Spinach Dip Chicken Pasta
Step 1: Grease a 2-quart baking dish using butter and set aside.
Step 2: Following the package directions, cook the pasta. Drain when done and keep the pasta warm.
Step 3: Season the diced chicken with salt and pepper, then sprinkle with flour. Gently toss the chicken to coat.
Step 4: In a large skillet, heat the olive oil. Once the oil is hot, add the chicken 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. Then, add the cooked pasta along with the chicken. Mix well and pour everything into the prepared dish.
Step 6: If serving later, tent the dish with saran wrap and keep it in the fridge until ready to bake. Or top it with cheese and bake right away for about 10 minutes at 375 degrees F oven or until the cheese has melted. If desired, broil for about 2 to 3 minutes on a low setting or until the cheese bubbles and encourage golden brown spots.
Step 7: Remove from the oven when done and allow the dish to stand at room temperature for about 10 minutes. Then, serve and enjoy!
NOTE:
For this dish, you can either use fresh or frozen spinach.
NUTRITION FACTS:
Calories: 261 kcal | Carbohydrates: 7g | Protein: 16g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 87mg | Sodium: 230mg | Potassium: 430mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4785IU | Vitamin C: 2.9mg | Calcium: 124mg | Iron: 1.2mg
Ingredients
- 2 chicken breasts
- 2 and 1/2 c. uncooked penne rigate
- 1 pkg dry Ranch mix
- 2 tbsp all-purpose flour
- 4 ounces cream cheese, softened
- 1/2 c. sour cream or Greek yoghurt
- 1/4 c. half and a half or whole milk
- 1 and 1/4 c. shredded mozzarella cheese
- 5 ounces frozen spinach or half of a batch of fresh
- salt
- Pepper
Instructions
Step 1: Grease a 2-quart baking dish using butter and set aside.
Step 2: Following the package directions, cook the pasta. Drain when done and keep the pasta warm.
Step 3: Season the diced chicken with salt and pepper, then sprinkle with flour. Gently toss the chicken to coat.
Step 4: In a large skillet, heat the olive oil. Once the oil is hot, add the chicken 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. Then, add the cooked pasta along with the chicken. Mix well and pour everything into the prepared dish.
Step 6: If serving later, tent the dish with saran wrap and keep it in the fridge until ready to bake. Or top it with cheese and bake right away for about 10 minutes at 375 degrees F oven or until the cheese has melted. If desired, broil for about 2 to 3 minutes on a low setting or until the cheese bubbles and encourage golden brown spots.
Step 7: Remove from the oven when done and allow the dish to stand at room temperature for about 10 minutes. Then, serve and enjoy!
Notes
For this dish, you can either use fresh or frozen spinach.
