This spinach dip pasta takes a popular party dip, and turns it into a delicious dinner with noodles, chicken and cheese!
This spinach dip pasta is packed full of flavor, starting out with a basic spinach dip, mixed with a little milk to thin it out. Some diced bell pepper, chopped up chicken, and of course topped with lots of cheese! The combination just makes this spinach dip pasta so delicious!
Life has been crazy here the last few weeks as I’m sure it has been for many of you too. I’m hoping to keep sharing recipes with you just as often, though with the grocery stores being a little more empty, and my son being home from school right now there may be a few delays. But we will do our best.
I want you to know that I’m here if you need easy and delicious dinner ideas to add to your rotation, especially things made with what you have on hand in your pantry and food storage.
This spinach dip pasta is a definite winner. It’s so easy to make, even with all your kids at home running around like crazy, it only takes about 15 minutes of actual work, and then you just have to wait while pasta is boiling, and the casserole is cooking. After 40 minutes or less you have an amazing hot pasta dish that your whole family will love!
For this pasta dish, you can use a homemade spinach dip for the base, or buy your favorite premade spinach dip from the store. I love La Terra Fina dips, but any will work.
I love a big bowl of spinach dip with chips or crackers, and it’s perfect for serving up at a party. This recipe uses just over a cup of spinach dip, so it’s a great way to use up leftover spinach dip if you didn’t end up using it all at a party.
I also love using spinach dip on sandwiches instead of mayo and mustard, etc if you buy some just for this pasta and have some leftover after.
This spinach dip pasta is so delicious for an easy dinner! It can be made in only about 40 minutes, with only about 20 minutes of actual prep work! Which makes it perfect for a weeknight dinner!
If you want to make it using leftover rotisserie chicken, grilled chicken you made earlier in the week, or other forms of cooked chicken, it will take a few more minutes of the total time too.
How to make spinach dip pasta?
You’ll first preheat your oven to get it nice and hot and bring a large pot of water to boil. Cook your pasta noodles till they are al dente, which is usually a minute or two less than called for on the package though sometimes it will tell you how long for al dente.
Mix your spinach dip with a little bit of milk to thin it out for a nice pasta sauce. Dice up your bell pepper into small pieces.
Then cook your chicken in a saute pan over medium high heat. Season it to taste with a little garlic salt and Italian seasonings. Cook each side about 5 minutes, or longer depending on how thick your chicken is, until its cooked throughout and/or reaches a temperature of 165 degrees. Cut the chicken up into bite sized pieces.
Then in a large bowl mix your noodles, chicken, bell pepper and spinach dip sauce. Stir it well until everything is coated and mixed evenly. Place mixture into a 9x13inch baking pan. Sprinkle cheese over the top and and bake in the preheated oven till the cheese on top is nice and melted and starts to turn golden. 
This spinach dip pasta is the perfect cheesy, delicious pasta dish that every one will love and will be gobbled up in no time!
Looking for more easy pasta recipes?
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Spinach Dip Pasta
Ingredients
- 12 oz uncooked medium pasta
- 2 large chicken breasts
- 1 tsp italian seasoning (to taste)
- 1 tsp garlic salt (to taste)
- 10 oz spinach dip
- 1/2 cup milk
- 1 cup sweet bell peppers (diced)
- 1/2 cup mozzarella cheese (shredded)
Instructions
- Preheat the oven to 350 degrees.
- Bring a large pot of water to boil. Cook your pasta noodles al dente (a couple minutes less than package suggests for them.)
- Cook your chicken in a saute pan until thoroughly cooked. Sprinkle with italian seasonings and a little garlic salt on both sides to season. Set aside.
- In a medium sized bowl, combine your spinach dip and milk and mix well.
- Chop up your chicken into small bite sized pieces.
- Stir together your pasta, spinach dip, chicken, and bell pepper and pour into a 9x13 baking dish.
- Sprinkle the top with your mozzarella cheese.
- Bake in preheated oven for 20 minutes, or until cheese is melted and turns golden brown.
Nutrition
This spinach dip pasta was first posed on September 30, 2014. Photos updated on March 18, 2020.
**This post was originally made in partnership with La Terra Fina.
Cara says
So I want to make this the night before and I am wondering if I should cook it immediately after I make it and put it in fridge overnight – then reheat in the morning before I serve??… or just prepare it the night before and stick in fridge overnight (uncooked) then cook the next day right before I serve?
Aimee says
I would probably make it uncooked and store in the fridge, then bake the day of serving. But if you want it done quicker, you can bake it and reheat.
Chelle says
Can you freeze this dish?
Aimee says
I think it should freeze great! It would probably be a great makeahed dish to make and freeze before baking. But the leftovers should freeze fine too.
Maureen says
Has anyone tried it using a spin art dip.
Aimee says
I bet that would be so good!!
Lisa Baum says
I made a few changes to make this low carb and it was AMAZING! I used heavy cream to thin the spinach dip and a cooked bag of riced cauliflower in place of the pasta. Five star recipe! I’ll definitely be making this again.
Gail says
Hi, I sure would like to try your recipe. But I have one question about your measurements, what does 0.63 cups of milk mean , what exactly does this measurement mean , for examble like one cup or 2 cups ,etc.? Thank you, Gail
Aimee says
On my end it shows that it’s 1/2 cup of milk which is what the recipe should say. Is it possible you changed the total servings and so the ingredient amounts would all change. For example I just changed the servings to 10 instead of 8 so it changed the milk to 0.63 cups and the mozzarella too.
Christine Todek says
I will make this. It sounds deliciuus. Question, what is the serving size for the nutrition outline? Per cup? 2 cups?
Thanks
Aimee says
It’s about 2 cups per serving.
Melissa Smith says
If anyone else is vegan – you can veganize this by using almond milk, Daiya mozzarella shreds, vegan spinach dip (I had leftovers from our Super Bowl party yesterday), and leaving out the chicken. It’s very yum… thanks for the recipe!
Aimee says
So glad you made it work for you!!
Linda says
Would like to try this pasta,but cannot locate the La Terra Fina dip. What is a good substitute? Thanks for your help.
Aimee Berrett says
Hi Linda, you can use any store bought cheesy spinach dip you can find our use a homemade recipe – I’ve made my own here http://lmld.org/2013/04/18/spinach-dip/, though it may taste a little different 🙂
Lolly Jane says
Delish! Thanks for the recipe!
Emily DeBry says
This looks really good I’ll have to try it
amy says
Yum!!! this looks so good and so easy! Thanks for sharing! I’m always looking for a new pasta recipe!!
Paula-Housewives of Riverton says
I love pasta and spinach dip! Pinned!!