Spinach Dip Chicken Pasta Recipe

Cook pasta

Bring a large pot of salted water to a boil. Add 12 oz penne and cook until just al dente according to package directions (usually 10–12 minutes). Reserve 1 cup pasta cooking water, then drain pasta and set aside.

Wilt spinach

While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté 30 seconds until fragrant. Add 4 cups fresh spinach in batches and cook until wilted, about 2–3 minutes. Season with a pinch of salt and set spinach aside off the heat.

Make sauce

In the same skillet set to medium-low, add 1.5 cups cream and 1 cup prepared spinach dip. Stir to combine and gently simmer 2–3 minutes until slightly thickened. Add 3 tbsp grated parmesan and 1 cup shredded mozzarella; stir until cheeses melt. Add reserved wilted spinach and lemon zest (1 tsp). If sauce feels too thick, thin with 2–4 tbsp of reserved pasta water until desired consistency. Taste and adjust salt (about 1 tsp total) and 1/2 tsp black pepper.

Combine pasta with sauce

Add drained penne to the skillet and toss to coat thoroughly, using additional reserved pasta water if needed to loosen. Keep warm on the lowest heat while finishing chicken and toast.

Prep and marinate chicken

If breasts are thick, butterfly or pound to an even 1/2-inch thickness. In a small bowl whisk 1 tbsp olive oil, 2 tbsp lemon juice, 1 tsp dried oregano, 1/2 tsp dried thyme, 1/2 tsp garlic powder, 1/2 tsp salt and 1/4 tsp black pepper. Rub the mixture over both sides of 1 lb chicken breasts and let rest 10–15 minutes (or refrigerate up to 2 hours).

Grill or pan-sear chicken

Preheat a grill or large skillet over medium-high heat. Lightly oil grates or skillet. Cook chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior is golden with grill marks. Remove from heat and let rest 5 minutes, then slice into strips or bite-sized pieces. Toss sliced chicken with 1 tsp lemon zest for brightness.

Finish

Taste pasta again and mix in the grilled chicken pieces so they warm through for 1–2 minutes before plating.

Make garlic butter

Preheat oven to 400°F (200°C) or set a broiler to high. In a small bowl combine 2 tbsp softened butter, 1 minced garlic clove, 1 tsp chopped parsley and 1 tbsp grated parmesan (optional). Mix until smooth.

Toast bread

Spread garlic butter on 4 slices of Italian or French bread. Place on a baking sheet and bake 6–8 minutes, or broil 1–2 minutes per side, until golden and crisp. Watch closely to avoid burning. Cut each slice in half if desired.

Divide the creamy spinach dip penne between plates. Top each portion with sliced grilled lemon-herb chicken. Garnish with 2 tbsp chopped parsley per plate, a sprinkle of red pepper flakes (optional), and serve with a lemon wedge and a slice of garlic toast on the side.

Estimated adjustments: if sauce thickens as it sits, stir in up to 1/4 cup reserved pasta water to loosen. Leftovers refrigerate up to 3 days; reheat gently with a splash of cream or water.