SPINACH ARTICHOKE DIP PASTA WITH CHICKEN

Spinach Artichoke Dip Pasta with Chicken image

Provided by Kelly Senyei

Time 25m

Yield 12 servings

Number Of Ingredients 14

1 pound short pasta, such as medium shells or rigatoni
1/2 cup sour cream
Two 14-ounce cans cooked or marinated artichoke hearts, diced
4 cups diced cooked chicken
1 cup sliced oil-packed sun-dried tomatoes, drained
1/2 cup (1 stick) unsalted butter
2 pounds fresh spinach
1/2 cup all-purpose flour
4 cups whole milk
2 teaspoons garlic powder
2 teaspoons freshly ground pepper
One 8-ounce block cream cheese, cubed
2 cups freshly grated Parmesan
2 cups shredded sharp white Cheddar

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente.
Drain the pasta, return it to the pot then add the sour cream and stir to combine. Stir in the artichoke hearts, chicken and sun-dried tomatoes then set the pasta aside.
Melt the butter in a large heavy-bottomed pot over medium heat. Add the spinach and cook, stirring, until the spinach is wilted and most of the liquid has cooked off, about 10 minutes. Stir in the flour then add the milk, garlic powder, pepper and cream cheese, stirring to combine. Continue cooking the sauce, stirring occasionally, until it thickens slightly, about 5 minutes. Stir in the Parmesan and Cheddar.
Pour the cheese sauce over the pasta mixture, stirring until well combined then serve.