Spinach and Artichoke Dip Pasta with Chicken over Garlic Parmesan Mezzi Rigatoni

Serving Size: 4-6
Prep Time: 10 Minutes
Cook Time:35 Minutes
Total Time: 45 Minutes

Ingredients:

1/2 lb. Pappardelle’s Garlic Parmesan Mezzi Rigatoni
¼ cup sour cream
1 (14-oz.) can marinated artichoke hearts, drained
2 cups cooked chicken breast, diced
½ cup sun-dried tomatoes, drained & sliced
¼ cup unsalted butter
1 lb. fresh spinach
¼ cup all-purpose flour
2 cups whole milk
1 tsp. garlic powder
1 tsp. white pepper
4 oz. cream cheese, cubed
1 cup Parmesan cheese, grated
1 cup sharp white cheddar cheese, shredded

Instructions: 

  1. Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 10-12 minutes. Drain and and return to pot.
  2. Add sour cream and stir to combine. Stir in artichoke hearts, diced chicken, and sun-dried tomatoes, then set aside.
  3. Melt the butter in a large saucepot over medium heat. Once melted, add spinach and cook, stirring constantly, until wilted and most of the liquid has cooked off, about 10 minutes.Melt the butter in a large saucepot over medium heat. Once melted, add spinach and cook, stirring constantly, until wilted and most of the liquid has cooked off, about 10 minutes.
  4. Stir in flour, then add milk, garlic powder, white pepper and cream cheese, stirring to combine. Continue cooking, stirring occasionally, until thickened, about 5 minutes.
  5. Stir in grated Parmesan and white cheddar cheese and cook until melted.
  6. Pour cheese sauce over pasta mixture and stir to combine. Divide the pasta into serving dishes. Serve and enjoy!