Spinach Artichoke Dip Pasta With Chicken

Ingredients

• 1 pound pasta, such as cavatappi or rigatoni
• 1/2 cup sour cream
• 2 cans (14 ounces each) cooked or marinated artichoke hearts, chopped 
• 4 cups cooked, cubed chicken
• 1/2 cup (1 stick) unsalted butter 
• 15 ounces fresh spinach, stems removed and coarsely torn/chopped
• 1/2 cup all-purpose flour
• 2 cups whole milk
• 2 cups heavy cream
• 2 teaspoons Adobo seasoning 
• 2 teaspoons white pepper
• 1/2 teaspoon red pepper flakes 
• 1 package (8 ounces) cream cheese, cubed
• 2 cups grated Parmesan
• 2 cups shredded sharp white cheddar cheese

Instructions

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook until al dente, about 10 minutes. 
3. Drain the pasta, return it to the pot then add the sour cream, and stir to combine. 
4. Stir in the artichoke hearts and diced chicken, then cover and set the pasta aside.
5. In a large heavy-bottomed saucepan set over medium heat, melt the butter.
6. Add the spinach and cook, stirring until it’s wilted and most of the liquid has cooked off, about 10 minutes. 
7. Mix in the flour until the spinach is coated.
8. Add the milk, heavy cream, Adobo seasoning, white pepper, red pepper flakes and cream cheese, stirring to combine.
9. Continue cooking the sauce, stirring occasionally, until it thickens slightly, about 5 minutes. 
10. Stir in the grated Parmesan cheese and the white cheddar cheese.
11. Pour the spinach and cheese sauce over the pasta mixture, stirring until well combined.
12. Serve hot with a salad and garlic bread for a full meal.

The original recipe for this delicious dish can be found here.