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Creamy Artichoke & Spinach Chicken Pasta

If you love the dip, you'll love this mealtime version made with chicken and pasta!
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Course: Dinner
Cuisine: American, Mediterranean
Keyword: Artichoke, Chicken, Pasta, Spinach
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 6 servings
Calories: 811kcal

Equipment

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.

Nutrition

Serving: 429grams | Calories: 811kcal | Carbohydrates: 64g | Protein: 55g | Fat: 37g | Saturated Fat: 21g | Cholesterol: 168mg | Sodium: 1100mg | Potassium: 864mg | Fiber: 7.7g | Sugar: 11g | Calcium: 753mg | Iron: 4.2mg