Artichoke and spinach dip is one of my favorite appetizers to make for special occasions. This version adds those same decadent flavors, but invites pasta and cooked chicken to the party, making it a balanced and hearty, comforting dish. Rotisserie chicken is a great option to use here, bringing the components together in under 10 minutes and then heating everything together until warm and bubbly. Just like the dip, you can make it in advance and pop in the oven to bake just before serving.
INGREDIENTS
- 2 Chicken Breasts, Cooked and Shredded
- 12 oz Rigatoni Pasta or similar, such as Penne Rigate
- 14 oz Artichoke Hearts, Drained
- 10 oz Frozen Spinach, Drained Thoroughly
- 1 C. Roasted Red Pepper, Cut into Strips
- 8 oz. Cream Cheese, Softened
- ½ C. Sour Cream
- ½ C. Heavy Cream
- 1-½ C. Mozzarella Cheese, Shredded
- ½ C. Parmesan Cheese, Finely Shredded
- 1 Tbsp. Minced Garlic
- Salt and Pepper to Taste
INSTRUCTIONS
Step 1: Gather your ingredients. In a large pot filled with salted water, cook the pasta according to package directions (approximately 12 minutes just 'til al dente). Preheat the oven to 350℉.
Step 2: While the pasta cooks, blend together the cream cheese, sour cream, heavy cream and garlic until smooth. Season generously with salt and pepper.
Step 3: By hand using a rubber spatula, mix in the remaining ingredients, starting with the cheese, then the artichokes, spinach, red peppers, and lastly, the chicken.
Step 4: When the pasta is done, drain, and mix everything together. Add the pasta mixture to an oven-proof dish, and bake until bubbly, uncovered, about 30 minutes. Serve hot.
Creamy Artichoke & Spinach Chicken Pasta
Equipment
- Kitchen-Aid Mixer with the Paddle Attachment
- Heavy Bottomed Pot
- Strainer
- Rubber Spatula
- 13x9 Ceramic or Glass Baking Dish
Ingredients
- 2 Chicken Breasts, Cooked and Shredded
- 12 oz Rigatoni Pasta or similar, such as Penne Rigate
- 14 oz Artichoke Hearts, Drained
- 10 oz Frozen Spinach, Drained Thoroughly
- 1 C. Roasted Red Pepper, Cut into Strips
- 8 oz. Cream Cheese, Softened
- ½ C. Sour Cream
- ½ C. Heavy Cream
- 1-½ C. Mozzarella Cheese, Shredded
- ½ C. Parmesan, Finely Shredded
- 1 Tbsp. Minced Garlic
- Salt and Pepper to Taste
Instructions
- Gather your ingredients.
- In a large pot filled with salted water, cook the pasta according to package directions (approximately 12 minutes just 'til al dente). Preheat the oven to 350℉.
- While the pasta cooks, blend together the cream cheese, sour cream, heavy cream and garlic until smooth. Season generously with salt and pepper.
- By hand using a rubber spatula, mix in the rest of the ingredients, starting with the cheese, then the artichokes, spinach, red peppers, and lastly, the chicken.
- When the pasta is done, drain, and mix everything together. Add the pasta mixture to an oven-proof dish, and bake until bubbly, about 30 minutes. Serve hot.
