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Cheesy Spinach Dip Chicken Pasta

This comforting dish features creamy textures and cheesy goodness, perfect for busy weeknights and gatherings with friends and family.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 16 ounces penne rigate, cooked al dente
  • 1 cup sour cream (230 g)
  • 8 ounces cream cheese
  • ½ cup milk (122.5 g)
  • 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 (226 g)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  2. Cook the penne rigate according to the package instructions until al dente. Drain and set aside.
  3. In a large mixing bowl, blend the sour cream, cream cheese, milk, and dry ranch seasoning until smooth and creamy using a whisk or hand mixer.
  4. Gently fold in the thawed spinach, followed by the shredded chicken, mixing until evenly distributed.
  5. Add the cooked penne to the sauce mixture, tossing gently to ensure every piece of pasta is coated beautifully.
  6. Transfer the pasta mixture to the prepared baking dish, spreading it evenly.
  7. Sprinkle the shredded mozzarella cheese generously over the top.
Baking
  1. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, with edges that are lightly golden.
  2. For a perfectly crisp top, switch the oven to broil for the last 2-3 minutes, watching closely to prevent burning.
  3. Remove from the oven, let cool for 5 minutes, and serve.

Notes

Prepping Ahead: Make the creamy sauce in advance and store it in the fridge for up to two days. Mix with pasta and cheese before baking. Ensure leftovers are stored in an airtight container in the refrigerator for up to four days.