Cheesy Spinach Dip Chicken Pasta
Creamy, cheesy, and packed with flavor, this Cheesy Spinach Dip Chicken Pasta combines tender chicken, a rich spinach dip sauce, and pasta in one delicious dish. It's perfect for an easy weeknight meal that feels extra special!
Servings: 8
Ingredients
- 8 ounces penne rigate uncooked
- 1 cup sour cream
- 1 5.2 ounces package Boursin Fine Herbs & Garlic cheese softened or cream cheese
- 1 cup chicken broth
- 3 tablespoons dry ranch seasoning mix
- 10 ounces frozen spinach thawed and squeezed of liquid
- 3 cups cooked and shredded chicken breast
- 2 cups mozzarella cheese shredded
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook it until al dente, following the directions on the package. Reserve 1 cup of pasta water. Keep aside.
- Preheat the oven to 375°F.
- Heat a large oven-safe skillet over medium heat. Add sour cream, Boursin cheese, chicken broth, and dry ranch seasoning. Stir until smooth.
- Add spinach and chicken to the skillet and mix well. If the mixture looks dry, add some pasta water to thin it out and make it creamier.
- Stir in the cooked pasta until fully combined.
- Top with shredded mozzarella cheese.
- Bake for 10-12 minutes until the cheese is melted and bubbling.
- Broil for 2 minutes to brown the cheese.
- Remove from the oven and serve warm.
Notes
To store, transfer any leftovers to an airtight container and refrigerate for up to 3-4 days.
For reheating, microwave individual portions, or reheat in the oven at 350°F until warmed through. Add a splash of chicken broth or water when reheating to keep the pasta from drying out and to maintain its creamy texture.
Nutrition
Calories: 664kcal | Carbohydrates: 81g | Protein: 22g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 81mg | Sodium: 380mg | Fiber: 6g | Sugar: 2g