Creamy Spinach Dip Chicken Pasta Bake

Ingredients

• 8 ounces penne pasta (or any pasta shape you prefer)

• 2 cups cooked chicken, shredded (rotisserie chicken works great!)

• 1 cup fresh spinach, chopped (or frozen spinach, thawed and drained)

• 1 cup cream cheese, softened

• 1/2 cup sour cream

• 1/2 cup mayonnaise

• 1/2 cup grated Parmesan cheese

• 1 cup shredded mozzarella cheese (divided)

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon salt (adjust to taste)

• 1/4 teaspoon black pepper

• 1/4 teaspoon red pepper flakes (optional, for a little heat)

• 1/2 cup milk (or more, to adjust sauce consistency)

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Instructions

1. Preheat the Oven:
   Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Cook the Pasta:
   Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
3. Prepare the Sauce:
   In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, Parmesan cheese, garlic powder, onion powder, salt, black pepper, and red pepper flakes (if using). Mix until smooth. Gradually add the milk to thin the sauce to your desired consistency.
4. Combine Ingredients:
   Add the cooked pasta, shredded chicken, and chopped spinach to the sauce. Stir until everything is well coated. Fold in 1/2 cup of the shredded mozzarella cheese.
5. Assemble the Bake:
   Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1/2 cup shredded mozzarella cheese evenly over the top.
6. Bake:
   Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the edges are lightly golden.
7. Broil (Optional):
   For a golden, crispy top, broil the pasta bake for 2-3 minutes at the end of the baking time. Keep a close eye on it to prevent burning.
8. Serve:
   Let the pasta bake cool for 5 minutes before serving. Garnish with extra Parmesan cheese or fresh parsley if desired.

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Tips:

• Add 1 cup of chopped artichoke hearts for a true spinach-artichoke dip vibe.
• Use gluten-free pasta if needed for a gluten-free version.
• For extra flavor, sauté the spinach with a little garlic before adding it to the sauce.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Enjoy.