Spinach Dip Chicken Pasta with Easy Recipes with Rotisserie Chicken
This spinach dip chicken pasta is the edible equivalent of a warm hug. Creamy, cheesy, and full of that savory rotisserie chicken goodness, it's what I turn to when my stomach growls louder than my to-do list. And the best part? No fancy steps, no stress—just pure comfort in a bowl. If you’ve got leftover rotisserie chicken, you’re halfway there.
I’ve always had a soft spot for spinach dip. You know, the kind that disappears five minutes into any party. So, naturally, I thought—why not throw that glorious dip onto pasta? Now, pair that with shredded chicken, a mess of mozzarella, and enough garlic to ward off vampires, and you've got dinner. This one’s a hit whether you're feeding picky eaters or just yourself after a long Monday.
Perfect for folks hunting for easy recipes with rotisserie chicken, this dish checks all the boxes for quick and easy recipes, cheesey potatoes easy recipe energy, and even has that 'sweet easy recipes' vibe without the sugar. It’s ideal for weeknights, reheats like a champ, and makes you feel like you’ve got your life together—even if you're eating it straight from the pot. No judgment.
Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups cooked rotisserie chicken, shredded
- 3 cups baby spinach, roughly chopped
- 1/2 cup sour cream
- 1/2 cup cream cheese
- 1/4 cup mayonnaise
- 1/2 cup grated parmesan cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 12 oz pasta (penne or rotini work great)
- 1/4 cup reserved pasta water (optional)
Instructions
- Boil the pasta in salted water until al dente. Reserve 1/4 cup of the pasta water, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and stir it around until it smells amazing—about 30 seconds.
- Toss in the shredded chicken and chopped spinach. Stir until the spinach wilts and the chicken is heated through.
- Lower the heat and mix in the sour cream, cream cheese, mayo, onion powder, salt, and pepper. Stir until smooth and creamy.
- Add the parmesan and half the mozzarella. Keep stirring until everything melts together into a glorious, cheesy mess.
- Stir in the cooked pasta. If it looks a little thick, splash in that reserved pasta water to loosen things up.
- Top with the remaining mozzarella. You can let it melt on the stovetop or pop it under the broiler for 2–3 minutes until golden and bubbly.
- Spoon into bowls and watch it disappear faster than you can say 'what’s for dinner?'.