Artichoke Spinach Pasta Recipe
Our homemade artichoke spinach dip combined with freshly prepared alfredo tossed with chicken, rigatoni noodles and topped with Roma tomatoes.
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Ingredients
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Pasta and Chicken
Artichoke Spinach Dip
Alfredo Sauce
Topping
Method
Pasta Preparation
- 1
Cook the Rigatoni
In a large pot of boiling salted water, cook the rigatoni noodles according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Chicken
While the pasta is cooking, dice the cooked chicken breast into bite-sized pieces and set aside.
Artichoke Spinach Dip Preparation
- 3
Mix the Dip Ingredients
In a large mixing bowl, combine the chopped artichoke hearts, fresh spinach, softened cream cheese, sour cream, mayonnaise, grated Parmesan cheese, garlic powder, salt, and black pepper. Mix until smooth and well combined.
Alfredo Sauce Preparation
- 4
Make the Alfredo Sauce
In a saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant. Then, pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese, salt, and black pepper, and cook until the sauce thickens slightly, about 5-7 minutes.
Combine and Serve
- 5
Combine Everything
In a large mixing bowl, combine the cooked rigatoni, diced chicken, artichoke spinach dip, and Alfredo sauce. Toss until everything is evenly coated.
- 6
Serve
Transfer the pasta mixture to a serving dish. Top with diced Roma tomatoes. Serve warm and enjoy!