This Chicken and Artichoke Dip Pasta transforms the beloved party appetizer into a complete, comforting meal. It combines tender artichoke hearts, a rich cheesy sauce, and chicken for a satisfying dinner that’s easy to pull together. Each bite delivers the creamy, tangy flavor you love from classic artichoke dip.
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Why You’ll Love This Chicken and Artichoke Dip Pasta
Two-in-one meal: Pasta comfort meets cheesy artichoke dip goodness.
Creamy, light sauce: Cream cheese and Parmesan create a smooth, non-heavy coating.
Sneaky greens: Spinach wilts in for color and nutrition.
Amazing leftovers: Flavors deepen overnight and reheat perfectly.
Ingredients & Tools
- 450 g chicken breast, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 180 g cream cheese, softened
- 120 ml chicken broth
- 120 ml whole milk or half-and-half
- 100 g grated Parmesan cheese, plus more for serving
- 400 g can artichoke hearts in water, drained and roughly chopped
- 100 g fresh spinach
- 450 g short pasta like penne or fusilli
- To taste salt and black pepper
- 1/2 tsp red pepper flakes (optional, for a little heat)
Tools: A large pot for boiling pasta, a large, deep skillet or Dutch oven, tongs, a wooden spoon.
Notes: Full-fat cream cheese and whole milk yield the creamiest sauce. Grating your own Parmesan from a block offers superior flavor compared to pre-shredded.
Nutrition (per serving)
| Calories: | 620 kcal |
| Protein: | 38 g |
| Fat: | 22 g |
| Carbs: | 65 g |
| Fiber: | 6 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip the prep. Having your onion diced, garlic minced, and chicken cubed before you even turn on the stove makes the cooking process flow smoothly and prevents anything from burning while you scramble.
- Why canned artichoke hearts? They are the ultimate convenience hero here. Just make sure you drain them well and give them a rough chop. Using the ones packed in water is preferable to those in oil, as they won’t make the sauce greasy.
- Let your cream cheese soften. This is a small but crucial step. If the cream cheese is cold, it will be lumpy and refuse to melt smoothly into your sauce. Taking it out of the fridge 30 minutes before you start cooking is the trick.
- Choose the right pasta shape. Short, sturdy shapes like penne, rigatoni, or fusilli are perfect because their nooks and crannies trap the chunky sauce, ensuring you get a bit of everything in every single forkful.
How to Make Chicken and Artichoke Dip Pasta
Step 1: Start by bringing a large pot of well-salted water to a boil for your pasta. While that’s heating up, pat your cubed chicken breast dry with a paper towel and season it generously with salt and pepper. This step is key for getting a nice sear on the chicken rather than steaming it.
Step 2: Heat the olive oil in your large skillet or Dutch oven over medium-high heat. Add the chicken in a single layer, being careful not to overcrowd the pan. You’re looking for a golden-brown sear on the outside, which should take about 4-5 minutes. The chicken doesn’t need to be fully cooked through yet. Remove it to a clean plate—it will finish cooking later in the sauce.
Step 3: Reduce the heat to medium and add the diced onion to the same skillet. You’ll notice all those delicious browned bits from the chicken at the bottom of the pan—that’s pure flavor! Sauté the onion for about 5 minutes until it becomes soft and translucent. Now, add the minced garlic and cook for just one more minute until it becomes incredibly fragrant. Be careful not to let the garlic burn.
Step 4: It’s sauce time! Lower the heat to medium-low and add the softened cream cheese to the skillet. Use your wooden spoon to break it up and stir it into the onions and garlic. It might look a little clumpy at first, but don’t worry. Slowly pour in the chicken broth and milk, stirring constantly. You’ll see the sauce start to come together into a smooth, creamy liquid.
Step 5: Stir in the grated Parmesan cheese until it’s fully melted into the sauce. Now, add the chopped artichoke hearts and the reserved chicken (along with any juices that have collected on the plate). Let everything simmer gently for about 5-7 minutes, which will allow the flavors to meld and the chicken to cook through completely.
Step 6: While the sauce simmers, cook your pasta according to the package directions until it’s al dente. Reserve about a cup of the starchy pasta water before you drain it—this liquid gold is our secret weapon for adjusting the sauce consistency later.
Step 7: Back to the sauce! Turn off the heat and stir in the fresh spinach. It will seem like a lot at first, but it wilts down remarkably fast in the residual heat. Keep stirring until the spinach is fully incorporated and dark green.
Step 8: Add the drained, cooked pasta directly into the skillet with the sauce. Toss everything together thoroughly, adding a splash of the reserved pasta water if the sauce seems too thick. The starch in the water will help the sauce cling to the pasta perfectly. Give it a final taste and adjust the seasoning with more salt, pepper, or red pepper flakes if you like.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze sauce (without pasta) for up to 2 months. Thaw in fridge before reheating.
- Reviving: Reheat gently on stove with a splash of milk or broth to restore sauciness.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with a lemon vinaigrette — The peppery arugula and bright, acidic dressing cut through the richness of the pasta beautifully, balancing the whole meal.
- Garlic bread or cheesy breadsticks — Because you can never have too much carbs and cheese, right? It’s perfect for scooping up every last bit of that creamy sauce from your plate.
- Roasted asparagus or green beans — A simple side of roasted vegetables adds a lovely texture contrast and makes the dinner feel a bit more complete and elegant.
Drinks
- A crisp, chilled Sauvignon Blanc — Its citrusy and herbal notes are a fantastic match for the artichokes and the creamy sauce, cleansing the palate between bites.
- A light Italian lager or pilsner — The carbonation and mild bitterness of a cold beer work wonderfully to offset the decadence of this pasta dish.
- Sparkling water with a squeeze of lemon — A non-alcoholic option that still provides that refreshing fizz and acidity to reset your taste buds.
Something Sweet
- Lemon sorbet — After a rich and savory meal, a scoop of tangy, palate-cleansing lemon sorbet is the most refreshing and light way to end the evening.
- Dark chocolate espresso beans — Just a few of these provide a sophisticated, bitter-sweet finish with a little caffeine kick, which is always a welcome treat.
- Almond biscotti for dipping — They’re crunchy, not too sweet, and perfect for dunking into a cup of coffee or tea as a simple, satisfying dessert.
Top Mistakes to Avoid
- Overcooking the chicken before adding it back to the sauce. If you fully cook the chicken during the initial sear, it can become tough and dry after simmering in the sauce. It should be just seared on the outside and still a little pink inside when you remove it.
- Adding cold cream cheese directly to the pan. I’ve messed this up before too, and it results in a lumpy, grainy sauce that just won’t come together. Letting it soften on the counter is a non-negotiable step for silky perfection.
- Skipping the pasta water. That starchy liquid is magic. It helps thin the sauce to the perfect consistency and makes it stick to the pasta. Without it, your sauce might be too thick and just slide right off the noodles.
- Using marinated artichoke hearts. The oil and herbs from marinated artichokes can throw off the flavor and texture of your delicate cream sauce. Stick with the plain ones packed in water for the best result.
Expert Tips
- Tip: For a deeper, more complex flavor, try using a combination of Parmesan and a little bit of sharp white cheddar or Gruyère cheese. It adds another layer of nuttiness that is just incredible with the artichokes.
- Tip: If you want to make this ahead of time, you can prepare the entire sauce (with the chicken and artichokes) and keep it refrigerated for up to two days. When you’re ready to serve, gently reheat the sauce while you cook a fresh batch of pasta. This keeps the pasta from getting mushy.
- Tip: To make this dish even richer, stir in a tablespoon or two of mascarpone cheese at the very end, right after you’ve wilted the spinach. It adds an unbelievable level of creaminess.
- Tip: Don’t have fresh spinach? Frozen works in a pinch! Just be sure to thaw it completely and squeeze out every last drop of water with your hands. Adding frozen spinach directly will water down your beautiful sauce.
FAQs
Can I make this Chicken and Artichoke Dip Pasta ahead of time?
Absolutely! You can prepare the entire sauce (with the cooked chicken and artichokes) and store it in an airtight container in the fridge for up to 2 days. The flavors actually improve as they meld. When you’re ready to eat, gently reheat the sauce on the stove over low heat, adding a splash of milk or broth to loosen it up if needed. I highly recommend cooking your pasta fresh to serve with it, as pasta tends to absorb the sauce and become soft if stored together.
What can I use instead of cream cheese?
If you’re out of cream cheese, you have a couple of good options. An equal amount of mascarpone cheese would be a fantastic, ultra-rich substitute. For a lighter version, you could try using full-fat Greek yogurt or sour cream, but you must stir it in at the very end, off the heat, to prevent it from curdling. The flavor profile will be slightly different, but it will still be deliciously creamy.
Can I make this recipe vegetarian?
Of course, and it’s super easy! Simply omit the chicken and use vegetable broth instead of chicken broth. To add some protein and heartiness, you could stir in a can of drained and rinsed cannellini beans or chickpeas when you add the artichoke hearts. The beans will warm through and make the pasta just as satisfying.
How do I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The best way to reheat it is on the stovetop over low heat. The pasta will have absorbed a lot of the sauce, so add a tablespoon or two of milk, broth, or water as you reheat it, stirring gently, to bring it back to a saucy consistency. You can microwave it, but be sure to cover it and stir it frequently to heat it evenly.
My sauce seems too thin. How can I thicken it?
Don’t panic! First, let it simmer for a few more minutes uncovered—the excess liquid will evaporate. If it’s still too thin, you can create a quick slurry by mixing a teaspoon of cornstarch with a tablespoon of cold water. Stir this into the simmering sauce, and it should thicken up within a minute. Another trick is to stir in an extra handful of grated Parmesan cheese, which will also help thicken it while adding more flavor.
Chicken And Artichoke Dip Pasta
Turn your favorite dip into dinner with this easy Chicken and Artichoke Dip Pasta recipe. Creamy, cheesy, and ready in 40 minutes. Get the recipe now!
Ingredients
For the Ingredients
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450 g chicken breast (cut into bite-sized pieces)
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1 tbsp olive oil
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1 medium yellow onion (finely diced)
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3 cloves garlic (minced)
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180 g cream cheese (softened)
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120 ml chicken broth
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120 ml whole milk or half-and-half
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100 g grated Parmesan cheese (plus more for serving)
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400 g can artichoke hearts in water (drained and roughly chopped)
-
100 g fresh spinach
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450 g short pasta like penne or fusilli
-
to taste salt and black pepper
-
1/2 tsp red pepper flakes (optional, for a little heat)
Instructions
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Start by bringing a large pot of well-salted water to a boil for your pasta. While that's heating up, pat your cubed chicken breast dry with a paper towel and season it generously with salt and pepper.01
-
Heat the olive oil in your large skillet or Dutch oven over medium-high heat. Add the chicken in a single layer, being careful not to overcrowd the pan. You’re looking for a golden-brown sear on the outside, which should take about 4-5 minutes. The chicken doesn't need to be fully cooked through yet. Remove it to a clean plate—it will finish cooking later in the sauce.02
-
Reduce the heat to medium and add the diced onion to the same skillet. Sauté the onion for about 5 minutes until it becomes soft and translucent. Now, add the minced garlic and cook for just one more minute until it becomes incredibly fragrant.03
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Lower the heat to medium-low and add the softened cream cheese to the skillet. Use your wooden spoon to break it up and stir it into the onions and garlic. Slowly pour in the chicken broth and milk, stirring constantly.04
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Stir in the grated Parmesan cheese until it’s fully melted into the sauce. Now, add the chopped artichoke hearts and the reserved chicken (along with any juices that have collected on the plate). Let everything simmer gently for about 5-7 minutes, which will allow the flavors to meld and the chicken to cook through completely.05
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While the sauce simmers, cook your pasta according to the package directions until it's al dente. Reserve about a cup of the starchy pasta water before you drain it.06
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Back to the sauce! Turn off the heat and stir in the fresh spinach. Keep stirring until the spinach is fully incorporated and dark green.07
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Add the drained, cooked pasta directly into the skillet with the sauce. Toss everything together thoroughly, adding a splash of the reserved pasta water if the sauce seems too thick. Give it a final taste and adjust the seasoning with more salt, pepper, or red pepper flakes if you like.08
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