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Pasta and spinach artichoke dip in a nine by thirteen baking dish

Spinach Artichoke Dip Pasta

Pasta tossed in a creamy cheese sauce, spinach, artichokes, and chicken. Leave the chicken out if you're looking for a meatless meal.
Course Main Course
Cuisine Italian
Keyword comfort food, easy dinner recipes, weeknight dinner recipes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 720kcal


  • 1 pound penne pasta
  • 14 ounce can artichoke hearts diced
  • 10 ounces ricotta cheese
  • 10 ounces frozen chopped spinach thawed and drained
  • 4 ounces cream cheese
  • 1/2 cup grated Parmesan cheese not the powdery kind
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1 large egg
  • 1/2 teaspoon Italian seasoning
  • 1 1/2 cups cooked diced chicken
  • 1/2 cup grated mozzarella
  • 1/2 cup grated cheddar


  • Bring a large pot of water to a boil. Cook pasta for one minute less than the package states for al dente pasta. Drain and return to the pan.
  • While the pasta is boiling, combine the artichoke hearts, ricotta, spinach, cream cheese, Parmesan, sour cream, mayonnaise egg, and Italian seasoning.
  • Add the cheese mixture and chicken to the cooked pasta and toss to coat. Pour into a 9x13 baking dish and top with the grated mozzarella and cheddar.
  • Bake at 350 degrees for 20 minutes.


Calories: 720kcal | Carbohydrates: 65g | Protein: 30g | Fat: 36g | Saturated Fat: 15g | Cholesterol: 116mg | Sodium: 728mg | Potassium: 506mg | Fiber: 5g | Sugar: 4g | Vitamin A: 6980IU | Vitamin C: 16.7mg | Calcium: 458mg | Iron: 3mg