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Cheesy Spinach Dip Chicken Pasta

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Cheesy Spinach Dip Chicken Pasta – your new favorite dinner! Spinach dip and pasta get together to create one cheesy and creamy dish! You need to make it!

This pasta is a huge family favorite, like the Instant Pot Tuscan Chicken Pasta. I love to serve them with my Cheddar Bay Biscuits.

Spinach Dip Chicken Pasta a Cheesy Spinach Dip Chicken Pasta

SPINACH DIP CHICKEN PASTA

How about a creamy pasta topped with gooey cheese for dinner? What if we added spinach dip to the equation? I’ll tell you what – your new favorite weeknight dinner! It’s absolutely delicious and the whole family loves it!

This has been our favorite weeknight dinner. I make it on Tuesdays, our busiest time in the week when our girls have dance classes and we get back home late. I do all of the prep during the day. When we get home, I top it with cheese and bake while we make a salad and the dinner is ready in 15 minutes. Talk about a time-saver!

HOW TO MAKE SPINACH DIP CHICKEN PASTA?

  • Start by buttering a 2-quart baking dish. Set aside.
  • Cook pasta according to the instructions on the packaging. Drain and keep warm.
  • Dice chicken, season with salt and pepper. Sprinkle flour over chicken and toss to coat.
  • Heat olive oil in a large skillet. Add chicken and cook until no longer pink.
  • Meanwhile, in a large mixing bowl, mix together sour cream, cream cheese, Ranch mix, half and half and spinach. Add cooked pasta and chicken to the spinach mixture and stir all together. Transfer the mixture into the prepared dish. At this point, you can cover the dish with saran wrap and refrigerate until ready to serve.
  • If serving right away, top the dish with cheese and bake for 10 minutes at 375 degree F oven. The cheese should be melted. You can then turn the oven to broiler (on low setting) and broil for 2 to 3 minutes or until the cheese bubbles up and gets golden brown spots. Let stand in room temperature for 10 minutes before serving.

Cheesy Spinach Dip Pasta Cheesy Spinach Dip Chicken Pasta

PASTA DINNER THAT TASTES LIKE YOUR FAVORITE DIP

Pasta dinners are one of our favorites for weeknights. They are so versatile and so easy to make. This one is inspired by my Hubby. One of his favorite dips is the spinach dip (I skip the artichokes as I do not like them, but if you do – feel free to include them). It’s football season so naturally, we have game day food on our minds. Hence the cheesy bread.

Creamy and Cheesy Spinach Dip Chicken Pasta Cheesy Spinach Dip Chicken Pasta

WHAT SPINACH TO USE IN THIS RECIPE?

But let’s talk about this dinner! I combined the spinach dip and all of its creamy goodness with cooked penne and cooked chicken. Then I topped it all with mozzarella and baked into one glorious meal! It is so crazy good – it’s crazy!

This dish is also great to take to neighbors that just had a baby, or friends that are sick. Everyone will love it! It’s a hit with kids even though it has spinach. And we all know how kids react to spinach.

You can use fresh or frozen spinach in this dish. I tried both and didn’t notice much difference. Go with fresh is it’s in season and frozen when you can’t find it. Don’t forget to thaw it before using in the recipe.

Spinach Chicken Pasta Bake creamy and cheesy dinner idea Cheesy Spinach Dip Chicken Pasta

Spinach dip plus chicken pasta – who wouldn’t love it? Save this recipe to make this week! You can thank me later. 🙂 Enjoy, friends!

If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀

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CHEESY SPINACH DIP CHICKEN PASTA RECIPE:

4.92 from 12 votes
Spinach Dip Chicken Pasta a 150x150 Cheesy Spinach Dip Chicken Pasta
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Cheesy Spinach Dip Chicken Pasta
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Your new favorite dinner! Spinach dip and pasta get together to create one cheesy and creamy dish! You need to make it!

Course: Dinner
Cuisine: American
Keyword: spinach dip chicken pasta
Servings: 4 people
Calories: 261 kcal
Author: Anna
Ingredients
  • 2 and 1/2 cups uncooked penne rigate
  • 2 chicken breasts
  • salt
  • pepper
  • 2 Tablespoons all-purpose flour
  • 1/2 cup sour cream or Greek yogurt
  • 4 oz cream cheese softened
  • 1/4 cup half and half or whole milk
  • 1 pkg dry Ranch mix
  • 5 oz frozen spinach or half of a batch of fresh
  • 1 and 1/4 cup shredded mozzarella cheese
US Customary - Metric
Instructions
  1. Butter a 2 quart baking dish. Set aside.
  2. Cook pasta according to the instructions on the packaging. Drain and keep warm.
  3. Dice chicken, season with salt and pepper. Sprinkle flour over chicken and toss to coat.
  4. Heat olive oil in a large skillet. Add chicken and cook until no longer pink.
  5. Meanwhile, in a large mixing bowl, mix together sour cream, cream cheese, Ranch mix, half and half and spinach.
  6. Add cooked pasta and chicken to the spinach mixture and stir all together. Transfer the mixture into the prepared dish.
  7. At this point, you can cover the dish with saran wrap and refrigerate until ready to serve.
  8. If serving right away, top the dish with cheese and bake for 10 minutes at 375 degree F oven. The cheese should be melted. You can then turn the oven to broiler (on low setting) and broil for 2 to 3 minutes or until the cheese bubbles up and gets golden brown spots.
  9. Let stand in room temperature for 10 minutes before serving.

Recipe Video

Recipe Notes

You can use fresh or frozen spinach in this dish. I tried both and didn’t notice much difference. Go with fresh is it’s in season and frozen when you can’t find it.

Nutrition Facts
Cheesy Spinach Dip Chicken Pasta
Amount Per Serving
Calories 261 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 10g63%
Cholesterol 87mg29%
Sodium 230mg10%
Potassium 430mg12%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 2g2%
Protein 16g32%
Vitamin A 4785IU96%
Vitamin C 2.9mg4%
Calcium 124mg12%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Reader Interactions

Comments

  1. Dorothy says

    Could I put this together the night before then top it with the cheese and bake it for lunch the next day? If so, should I let it get to room temperature before I bake it? Thank you!

    Reply

  2. Kim W. says

    We love garlic in my home so I added a few gloves of crushed garlic. This made it much tastier. It’s definitely a repeat recipe.

    Reply

  3. buses4life says

    Fantastic recipe! I’m a fan of spicy foods so I opted for spicy ranch mix instead of the traditional and I was not disappointed 🙂 Thank you for sharing this amazing recipe!

    Reply

  5. Tracy says

    My family loves this recipe and I have made it many times. I double the sour cream, cream cheese and ranch mix. I also add some cheese to the mix as well as on top. Grade A recipe!!

    Reply

  7. Nettie Lewis says

    Hi, I’m not really fond of the flavor of Ranch Dressing – any idea for a substitute? Thanks –

    * Even though I haven’t yet made this casserole it gets five stars for looks and the positive comments of those who have.

    Reply

  8. Sarah says

    I found this recipe on Facebook, made it and shared with the neighbors. All 4 of us agreed that it makes an amazing dinner. I always prep ahead, and my husband puts it in the oven while I am at work!

    Reply

    • C says

      Anna, looks yummy and easy. How did you come up with calorie count? I entered recipe into myfitnesspal and got 558 calories for one of 4 servings.

      Reply

  9. Donna Palmer says

    Absolutely delicious!!!
    So good in fact that my husband and I had to make ourselves stop after our 2nd helping!

    Super easy to make and truly delicious!!!

    Reply

  11. Susan says

    Yes, fresh spinach has no taste really, I use it in my fruit smoothies even. I don’t like frozen or canned spinach, you can really taste the difference with fresh versus frozen.

    Reply

  13. Margie says

    This has got to be the BEST chicken casserole that I have made! We love it! Since we are big fans of spinach artichoke dip, I added artichokes to the recipe. This made it even better! Give it a try. You will be amazed!

    Reply

  15. Elizabeth says

    Could I freeze this? Thaw when I’m ready to use and bake like 30 mins, top with cheese and cook 5-10 minutes longer until golden & melted?

    Reply

  17. Renee Kelly says

    I’ve just found this recipe on Facebook, and while reading through the ingredients I’m questioning one of them: do you use ranch dip or dressing mix? There IS a difference.

    Reply

  19. Lisa says

    I loved the taste. It was a little dry the next day heated up so I think I will try to add a little more sauce part to it. It was delicious thank you for the recipe!

    Reply

  20. Kelly says

    Thank you for this wonderful recipe!!! It is a great base. I enhanced by adding sauteed red and green bell peppers plus 4 cloves of crushed garlic. Also added jack and cheddar cheeses to the mozarella. Next time, I will increase the spinach. Thanks again for such great inspiration.

    Reply

  21. Julia Kruz says

    Definitely Cheesy Spinach Dip Chicken Pasta – my new favorite dinner! I found your post from Pinterest ! Thanks for sharing, Anna!

    Reply

  22. Carol T says

    This looks amazing. My favorite dip is Spinich dip. So I know it has to be good to add Chicken and pasta. And all that cheese. How could it not be fantastic. Looking so forward to it one night this week coming.
    Excited.

    Reply

  23. Bobbie says

    I made this tonight and have a question. Should I have washed/rinsed the frozen spinach? My kids aren’t too picky, but 3 of my 4 didn’t love this dish and my 9 year old said the spinach ruined it for her. I ate after my kids and have to admit, the spinach flavor was stronger than I would’ve liked. I couldn’t taste much of the ranch at all. Then I realized that maybe in my ignorance as a cook, I was supposed to have done something with the spinach beyond just thawing and tossing in. In theory, this recipe sounds like something my family should love. Would using fresh spinach help my problem?

    Reply

    • Susan says

      Yes, fresh spinach has no taste really, I use it in my fruit smoothies even. I don’t like frozen or canned spinach, you can really taste the difference with fresh versus frozen.

      Reply

  25. Jen says

    Made this last night – yummo! I used fresh baby spinach, greek yogurt for the sour cream, and leftover grilled chicken. I was worried the dish might be bland but that ranch packet didn’t disappoint!

    Reply

    • Anna@CrunchyCreamySweet says

      Yay! I am so happy to know you and your family loves this dish! It’s a family favorite here too! 😀 Thank you so much for trying the recipe and for letting me know, Melissa! Have a beautiful weekend! 😀

      Reply

  30. Colleen says

    I just made this and both of my kids, 4 and 7, gave it two thumbs up! I made it with medium shells instead, just because they’re more mouth size for them, but it was delicious!! Thanks for a great recipe!

    Reply

  31. Bethany says

    I just made this dish, and it is SOOOOO good! And, my 2yr. old son loves it. Winning!!! Thanks for sharing this cheesy goodness:)

    Reply

  32. Cindy says

    Oh my goodness! Just made this for our supper and I totally agree with Kelsey – hubby and I could’ve eaten the entire recipe ourselves! SOOO good! Will definitely be making this again and again and again!!! I used a 10 oz package of thawed/squeezed frozen spinach and it was just fine – not too much spinach. Also used the fat-free plain Greek yogurt and 1/2% milk to cut down on the fat content. Delicious!

    Reply

  33. kelsey says

    I made this and it is seriously amazing. Probably the best thing I have ever made at home. My boyfriend was amazed and said it was like something you would expect to get at a restaurant. Embarrassing enough to admit between the two of us we ate the whole thing and then we’re sad we didn’t have leftovers. Not our proudest moment but it was SO good.

    Reply

    • Anna@CrunchyCreamySweet says

      Hi Kelsey! Haha! I love it! I am so glad that you tried the recipe. It is a huge favorite here and I totally get eating it all! It is crazy good! Thank you so much for visiting my blog and for letting me know!

      Reply

  34. Jennifer B says

    I’m probably the only silly one who isn’t sure, since nobody else has asked, but is this calling for ranch dressing mix or ranch dip mix? 🙂 Thanks!

    Reply

    • Anna@CrunchyCreamySweet says

      Hi Jennifer! Not silly at all! You can use either, but the one I used and included in the recipe is a salad dressing mix. Hope this helps! Thanks!

      Reply

  35. Liz says

    Hi Anna,

    Love this meal. It looks divine. Just wondered if it was possible to freeze it and if so at what stage?

    Thanks xxxx

    Reply

    • Anna@CrunchyCreamySweet says

      Hi Liz! Yes, you can freeze this dish, just like you would with lasagna or any other pasta dish. Right after you place everything in the baking dish, let it cool to room temperature,then cover and freeze. You can top it with cheese before freezing or just before baking and serving. If you freeze it, let it stand in room temperature before baking. Let me know if you try it! I also posted a Chicken Alfredo Pasta Bake that you might like! Thank you for stopping by and for the question!

      Reply

    • Anna@CrunchyCreamySweet says

      Hi Kari! Yes, you need to defrost it. Just follow the instructions on the box or simply submerge in warm water and then drain. Hope this helps!

      Reply

  38. Sarah W. says

    If I’m using fresh spinach, do I need to saute it or wilt it down some how first? Thanks! Looks super good and want to use up some spinach. Was going to make spinach cheese dip but way not do this and make it dinner haha!

    Reply

    • Anna@CrunchyCreamySweet says

      Hi Sarah! No need to saute the spinach. It will cook during baking the dish. Let me know if you try it! Thank you!

      Reply

  43. Concetta says

    If you refrigerate it, how long do you bake it, when you are ready to use. Doesn’t seem like 10 minutes would be enough to get it hot throughout.

    Reply

    • Anna@CrunchyCreamySweet says

      If refrigerated, it should be heated up for about 20 minutes or until you hear it bubble or sizzle and the cheese melts. Hope this helps! I will include this in the recipe. Thank you!

      Reply

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