If you love spinach dip, this recipe is about to become your new obsession. Spinach Dip Chicken Pasta transforms that creamy, cheesy appetizer into a satisfying, full meal—loaded with tender chicken, perfectly cooked pasta, and a rich, flavorful sauce.
It’s quick, comforting, and perfect for busy weeknights when you want something indulgent without the hassle.
💛 Why You’ll Love This Recipe
- Ready in just 25 minutes
- Creamy, cheesy, and ultra comforting
- Uses simple, everyday ingredients
- Perfect for weeknight dinners
- Easily customizable
🛒 Ingredients
- 16 oz penne pasta, cooked al dente
- 1 cup sour cream
- 8 oz cream cheese
- ½ cup milk
- 3 tablespoons dry ranch seasoning
- 10 oz frozen spinach, thawed and drained
- 3 cups cooked shredded chicken
- 2 cups shredded mozzarella cheese
💡 Tip: Rotisserie chicken works perfectly for this recipe!
👩🍳 Instructions
Step 1: Make the Creamy Base
Preheat oven to 375°F (190°C).
In a large oven-safe skillet over medium heat, combine:
- Sour cream
- Cream cheese
- Milk
- Ranch seasoning
Stir until smooth and creamy.
Step 2: Add Spinach & Chicken
Mix in the drained spinach and shredded chicken until evenly distributed.
Step 3: Add Pasta
Stir in the cooked penne pasta, making sure everything is well coated in the sauce.
Step 4: Top & Bake
Sprinkle mozzarella cheese evenly over the top.
Bake for 10–12 minutes, until the cheese is melted and bubbly.
For a golden top, broil for an additional 2 minutes.
Step 5: Serve
Serve warm and enjoy this creamy, cheesy comfort dish!
🍽️ Serving Ideas
- 🥖 Garlic bread or breadsticks
- 🥗 Fresh side salad
- 🧄 Cheesy garlic bread
- 🥦 Roasted vegetables
🔄 Variations & Customizations
- Spinach Artichoke Version: Add chopped artichoke hearts
- Different pasta: Use rotini, rigatoni, or fusilli
- Extra cheese: Add Parmesan or Asiago
- Spicy kick: Add red pepper flakes
- Lighter option: Use Greek yogurt instead of sour cream
🐢 Slow Cooker Option
Want it ready when you get home?
- Add everything except pasta to slow cooker
- Cook on HIGH for 4 hours
- Stir in cooked pasta at the end
- Add extra cheese if desired and let melt
🧊 Storage & Reheating
- Fridge: Store up to 3–4 days
- Reheat: Microwave or oven until warm
- Add a splash of milk when reheating to keep it creamy
❓ FAQs
Can I use fresh spinach?
Yes! Just sauté and drain it first.
Can I make it ahead of time?
Yes—assemble and refrigerate, then bake when ready.
Can I freeze it?
It’s best fresh, but you can freeze it—just note the texture may change slightly.
💡 Pro Tips
- Drain spinach well to avoid watery sauce
- Don’t overcook pasta—it will cook more in the oven
- Use freshly shredded cheese for best melt
- Broil at the end for a golden, bubbly top