Spinach and Artichoke Dip Pasta with Chicken over Garlic Parmesan Penne
Serving Size: 2-3
Prep Time:Â 10 Minutes
Cook Time:35 Minutes
Total Time:Â 45 Minutes
Ingredients:
½ lb. Pappardelle’s Garlic Parmesan Penne
¼ cup sour cream
1 (14-oz.) can marinated artichoke hearts, drained
2 cups cooked chicken breast, diced
½ cup sun-dried tomatoes, drained & sliced
¼ cup unsalted butter
1 lb. fresh spinach
¼ cup all-purpose flour
2 cups whole milk
1 tsp. garlic powder
1 tsp. white pepper
4 oz. cream cheese, cubed
1 cup Parmesan cheese, grated
1 cup sharp white cheddar cheese, shredded
Instructions:Â
- Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain and and return to pot.
- Add sour cream and stir to combine. Stir in artichoke hearts, diced chicken, and sun-dried tomatoes, then set aside.
- Melt the butter in a large saucepot over medium heat. Once melted, add spinach and cook, stirring constantly, until wilted and most of the liquid has cooked off, about 10 minutes.Melt the butter in a large saucepot over medium heat. Once melted, add spinach and cook, stirring constantly, until wilted and most of the liquid has cooked off, about 10 minutes.
- Stir in flour, then add milk, garlic powder, white pepper and cream cheese, stirring to combine. Continue cooking, stirring occasionally, until thickened, about 5 minutes.
- Stir in grated Parmesan and white cheddar cheese and cook until melted.
- Pour cheese sauce over pasta mixture and stir to combine. Divide the pasta into serving dishes. Serve and enjoy!