Spinach and artichoke dip is by far my favorite party snack. Bring out this bubbly cheesy dip, and I will be by the snack table the rest of the night. So I decided to make this into a delicious pasta dish! The best part about this dish is how easy and quick it is to make. It only takes 1 pan!
If you are a pasta lover, this recipe is for YOU! First, heat your skillet to medium high heat and add preferred oil. Season your chicken with Old Bay and sauté. I find this seasoning is the best and easiest to use for delicious flavor. If you do not have Old Bay, you can substitute for onion and garlic powder, chili powder, cayenne pepper, paprika, salt and pepper.
Pasta Sauce
Cook in the pan until done and remove. Leave the brown bits in the pan. Add one tbsp of butter and then your garlic and onion. Sauté until fragrant, about 1 minute.
Next, add some seasonings to your pan, I used Old Bay and Red Pepper Flakes. Chop your spinach and artichoke hearts into smaller, more manageable pieces and toss into your pan with the garlic and onion. Sauté for a couple of minutes until the spinach is wilted.
Then, add you 16 oz of heavy cream and 1/2 block of cream cheese. Let this simmer until the cream cheese is fully incorporated, stirring occasionally. Turn the heat down to low to medium and add in your shredded cheese. Let the sauce thicken and turn off the heat of the stove.
Finally, add 1/4 cup of sour cream and 1/3 cup of Parmesan cheese. Once the sauce is done, add in your cooked pasta and chicken. I used Trottole pasta. You can also use a gluten free pasta to make this gluten friendly!
Squeeze some lemon juice over the top and garnish with parmesan, red pepper flake, and parsley!
Creamy One-Pan Spinach and Artichoke Dip Chicken Pasta
Ingredients
- 16 Oz Trottole Pasta Use Gluten Free to make this GF
- 2 Chicken Breasts
- 1/2 Lemon
- Chopped Parsley
- 1 Tsp Old Bay
Spinach and Artichoke Dip Sauce
- 1 Can Artichoke Hearts (Chopped)
- 2 Cups Spinach (Chopped)
- 16 Oz Heavy Cream
- 2 Cups Shredded Cheese (Mozzarella)
- 1/4 Cup Sour Cream
- 1/3 Cup Parmesan Cheese
- 4 Cloves Garlic
- 3/4 Cup Chopped Onion
- 1 Tbsp Each: Old Bay Seasoning and Red Pepper Flakes
- 1 Tbsp Butter
Instructions
- Heat your skillet to medium high heat and add preferred oil.
- Season your chicken with Old Bay and sauté. Cook in the pan until done and remove. Leave the brown bits in the pan.
- Add one tbsp of butter and then your garlic and onion. Sauté until fragrant, about 1 minute.
- Add some seasonings to your pan, I used Old Bay and Red Pepper Flakes.
- Chop your spinach and artichoke hearts into smaller, more manageable pieces and toss into your pan with the garlic and onion. Sauté for a couple of minutes until the spinach is wilted.
- Add you 16 oz of heavy cream and 1/2 block of cream cheese. Let this simmer until the cream cheese is fully incorporated, stirring occasionally.
- Turn the heat down to low to medium and add in your shredded cheese. Let the sauce thicken and turn off the heat of the stove.
- Add 1/4 cup of sour cream and 1/3 cup of Parmesan cheese.
- Once the sauce is done, add in your cooked pasta and chicken. Squeeze some lemon juice over the top and garnish with parmesan, red pepper flake, and parsley!
Great recipe!!! Only thing I would suggest is adding in the cream cheese into the ingredient list at the top of the recipe, thankfully I had some on hand when I got to that part inside the instructions.
About how many servings did this recipe end up making?
About 4
Would love to know what the nutrition facts are 🙂
Roughly 800-1000 calories a serving