Comfort food has a way of feeling like a hug on a plate, and this Cheesy Spinach Dip Chicken Pasta does exactly that without a fuss. It’s built from pantry-friendly building blocks—pasta, tender chicken, a creamy ranch-spiked base, spinach and melty mozzarella—so weeknight dinners get a serious upgrade with very little active time.

I test recipes with real-life pacing in mind: kids, schedules, and the desire to avoid a sink full of dishes. This dish lets you boil pasta and cook chicken while you pull together the creamy filling. Then everything finishes in the oven for a bubbly, sliceable casserole that feeds a family or becomes perfect leftovers.

Below you’ll find a clear ingredients list, the exact step-by-step method I use, and practical tips for swaps, gear, troubleshooting, and storage. Stick to the source directions for predictable results, and use the options section if you need to adapt to what’s in your fridge.

What We’re Using

Ingredients

2 ½ cups uncooked penne rigate — the ridges catch the sauce, giving each bite creamy pockets.
2 chicken breasts — diced into bite-sized pieces for even cooking and easy serving.
¼ teaspoon kosher salt — seasons the chicken; measured for balance with the ranch mix.
¼ teaspoon black pepper — a basic peppering to brighten the chicken.
2 Tablespoons all-purpose flour — a light coating that helps the chicken brown and gives body to the filling.
½ cup sour cream or Greek yogurt — the base of the creaminess; yogurt makes it tangier.
4 oz cream cheese softened — gives structure and that familiar spinach-dip texture.
¼ cup half and half or whole milk — loosens the mixture so it coats the pasta evenly.
1 pkg dry Ranch mix — the seasoning backbone; adds herbiness without extra measuring.
5 oz frozen spinach or 4 ounces of fresh — frozen needs thawing and squeezing; fresh should be roughly chopped.
1 ¼ cups shredded mozzarella cheese — melts into a golden top and binds the casserole.

From Start to Finish: Cheesy Spinach Dip Chicken Pasta

Preheat oven to 375°F and set a 2‑quart baking dish aside.
Bring a large pot of water to a boil. Add 2 ½ cups uncooked penne rigate and cook according to package directions until al dente. Drain well and keep warm.
Dice 2 chicken breasts into bite-sized pieces. Season with ¼ teaspoon kosher salt and ¼ teaspoon black pepper. Add 2 Tablespoons all-purpose flour and toss the chicken to coat evenly.
Heat a large nonstick skillet over medium-high heat. Add the floured chicken and cook, stirring occasionally, until the chicken is no longer pink and is cooked through, about 6–8 minutes. Transfer the cooked chicken to a plate.
In a large mixing bowl, beat together ½ cup sour cream (or Greek yogurt), 4 oz softened cream cheese, 1 pkg dry Ranch mix, and ¼ cup half and half (or whole milk) until smooth.
If using frozen spinach (5 oz), thaw and squeeze out excess liquid before adding. If using fresh spinach (4 oz), roughly chop. Stir the prepared spinach into the cream mixture until evenly distributed.
Add the drained pasta and cooked chicken to the bowl with the spinach-cream mixture. Stir until everything is evenly coated.
Transfer the pasta mixture to the prepared 2‑quart baking dish and spread into an even layer. If not baking immediately, cover and refrigerate until ready to bake.
Sprinkle 1 ¼ cups shredded mozzarella cheese evenly over the top. Bake in the preheated 375°F oven for 10 minutes if serving immediately; if baking from chilled, bake 20–25 minutes or until heated through and the cheese is melted.
Optional: for browned spots on the cheese, broil on low for 2–3 minutes, watching closely. Remove from oven and let stand at room temperature for 10 minutes before serving.

What Makes This Recipe Special

This recipe is essentially a trusty spinach dip transformed into a hearty pasta bake. The dry Ranch mix does the heavy lifting of seasoning—bringing tang, dill and garlic notes—so you don’t need to balance lots of individual spices. The cream cheese plus sour cream (or Greek yogurt) creates a silky, clingy sauce that adheres to the penne ridges.

There’s also a great timing advantage: pasta and chicken are prepped in parallel, and the oven finish melts everything together. That makes this ideal for batch cooking: assemble, refrigerate, and bake later with minimal fuss.

Ingredient Flex Options

Protein swaps: Use rotisserie chicken or leftover roasted chicken in place of the pan-cooked breasts to save time.
Spinach options: The recipe accepts 5 oz frozen or 4 oz fresh spinach. Frozen works fine once squeezed dry; fresh gives a brighter texture.
Dairy choices: Half and half or whole milk both work. Greek yogurt can replace sour cream for tang and a protein boost.
Cheese variations: Mozzarella melts well, but a mix with a small amount of sharp cheddar or Monterey Jack adds flavor if you want more bite.
Pasta shapes: While penne rigate is specified, any short ridged pasta (ziti, rigatoni) will perform similarly if you must swap.

Kitchen Gear Checklist

Large pot for boiling pasta
Colander or strainer to drain pasta
Large nonstick skillet for cooking chicken
Large mixing bowl for combining the sauce, spinach, pasta and chicken
2‑quart baking dish (recommended size for even baking)
Measuring cups and spoons for accuracy
Spatula or wooden spoon for mixing
Optional: oven-safe lid or foil for storing before baking

Pitfalls & How to Prevent Them

Watery casserole: If using frozen spinach, thaw completely and squeeze out as much liquid as possible—this prevents a runny bake.
Dry chicken: Cut chicken into uniform, bite-sized pieces and cook just until no longer pink, about 6–8 minutes on medium-high. Overcooking will dry it out.
Soggy pasta: Cook pasta to al dente and drain well. Rinse only if the package recommends it in humid conditions; otherwise, keep it warm and slightly undercooked so it finishes in the oven.
Under-seasoned filling: The dry Ranch mix seasons the base, but taste the cream mixture before adding pasta (if you used Greek yogurt swap, it can taste tangier). Adjust with a pinch more salt if needed, keeping in mind cheese adds salt later.
Uneven heating when baking from chilled: If baking straight from the fridge, allow the dish to sit at room temperature for 10–15 minutes while the oven preheats to reduce cold spots and ensure the center warms through in the given baking time.

How to Make It Lighter

Swap to Greek yogurt: Use nonfat or low-fat Greek yogurt instead of sour cream to cut fat while keeping tang and creaminess.
Reduce cream cheese: Use 2 oz cream cheese plus an extra 2–4 tablespoons of Greek yogurt to maintain texture with fewer calories.
Use whole-grain or legume pasta: Choose a higher-fiber penne to increase satiety without changing the method.
Load up on fresh spinach: Using fresh spinach at 4 oz will give more volume for fewer calories compared with heavier additions.

Chef’s Notes

Make-ahead friendly: Assemble through step 8, cover tightly and refrigerate. When ready, add cheese and bake for 20–25 minutes from chilled as directed.
Texture timing: Let the finished dish rest 10 minutes after baking—this helps the sauce set so servings hold together better.
Flavor boost: If you like a little acidity, a squeeze of fresh lemon over servings brightens the creaminess without changing the recipe.
Leftover reheating: Reheat gently in a 325°F oven with a splash of milk to restore creaminess, or microwave in short bursts with a cover to retain moisture.

Save for Later: Storage Tips

Refrigerate: Store leftovers in an airtight container for 3–4 days. Cool to room temperature before sealing to protect texture.
Freeze: Portion into freezer-safe containers and freeze up to 2 months. Thaw overnight in the fridge before reheating; add 5–10 extra minutes of bake time if still cold.
Reheat best practice: For even reheating, place in a 325°F oven covered with foil for 15–20 minutes, removing foil at the end to refresh the cheese top.

Quick Q&A

Can I use pre-cooked chicken? Yes. Substitute shredded or diced rotisserie chicken—add it in step 7 and proceed as written.
What if I don’t have Ranch mix? The dry Ranch mix defines the flavor profile, so substitute with a mix of garlic powder, onion powder, dried dill, dried parsley and a pinch of salt if needed, but expect a slightly different taste.
Is this spicy? No. The flavor leans herby and creamy. Add red pepper flakes or a dash of hot sauce at serving if you want heat.
Can I make it vegetarian? Yes—omit the chicken and consider adding more spinach or a can of drained chickpeas for protein; adjust seasoning as needed.

Bring It Home

Cheesy Spinach Dip Chicken Pasta is a practical, crowd-pleasing recipe that converts classic party dip flavors into a family-friendly casserole. It’s forgiving, make-ahead capable, and perfect for nights when you want comfort without complexity.

Follow the steps as written for reliable results: precise quantities and the simple assembly are what make it work. Once you’ve made it a couple of times, you’ll find the small, sensible swaps that fit your pantry and preferences. Enjoy—this one disappears fast at my house.

Print Recipe Save it for later

Cheesy Spinach Dip Chicken Pasta

Baked penne tossed with seasoned chicken and a creamy spinach-dip-style sauce, topped with melted mozzarella.

Prep Time15

Cook Time20

Total Time35

Servings: 4 servings

Ingredients

2 1/2 cupsuncooked penne rigate
2 chicken breasts
1/4 teaspoonkosher salt
1/4 teaspoonblack pepper
2 Tablespoonsall-purpose flour
1/2 cupsour creamor Greek yogurt
4 ozcream cheesesoftened
1/4 cuphalf and half or whole milk
1 pkg dry Ranch mix
5 ozfrozen spinach or 4 ounces of fresh
1 1/4 cupshredded mozzarella cheese

Instructions

Preheat oven to 375°F and set a 2‑quart baking dish aside.
Bring a large pot of water to a boil. Add 2 ½ cups uncooked penne rigate and cook according to package directions until al dente. Drain well and keep warm.
Dice 2 chicken breasts into bite-sized pieces. Season with ¼ teaspoon kosher salt and ¼ teaspoon black pepper. Add 2 Tablespoons all-purpose flour and toss the chicken to coat evenly.
Heat a large nonstick skillet over medium-high heat. Add the floured chicken and cook, stirring occasionally, until the chicken is no longer pink and is cooked through, about 6–8 minutes. Transfer the cooked chicken to a plate.
In a large mixing bowl, beat together ½ cup sour cream (or Greek yogurt), 4 oz softened cream cheese, 1 pkg dry Ranch mix, and ¼ cup half and half (or whole milk) until smooth.
If using frozen spinach (5 oz), thaw and squeeze out excess liquid before adding. If using fresh spinach (4 oz), roughly chop. Stir the prepared spinach into the cream mixture until evenly distributed.
Add the drained pasta and cooked chicken to the bowl with the spinach-cream mixture. Stir until everything is evenly coated.
Transfer the pasta mixture to the prepared 2‑quart baking dish and spread into an even layer. If not baking immediately, cover and refrigerate until ready to bake.
Sprinkle 1 ¼ cups shredded mozzarella cheese evenly over the top. Bake in the preheated 375°F oven for 10 minutes if serving immediately; if baking from chilled, bake 20–25 minutes or until heated through and the cheese is melted.
Optional: for browned spots on the cheese, broil on low for 2–3 minutes, watching closely. Remove from oven and let stand at room temperature for 10 minutes before serving.

Equipment

2-quart baking dish
Large Pot
large nonstick skillet
Large Mixing Bowl
Plate
Oven

Notes

You can use fresh or frozen spinach in this dish. I tried both and didn’t notice much difference. Go with fresh is it’s in season and frozen when you can’t find it.
I do not use table salt in this recipe. Kosher salt is less salty so keep that in mind.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.