Creamy Spinach Dip Chicken Pasta

A creamy delight, this spinach dip chicken pasta tantalizes the tastebuds and will have your family and friends coming back for more!

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Prep Time 20

Cook Time 15

Servings: 4

16 oz penne rigate, cooked al dente
3-4 cups cooked chicken, cubed or shredded (rotisserie chicken works great)
1 cup sour cream
1 cup half-and-half or whole milk
8 oz cream cheese, softened
1 packet dry Ranch mix
10 oz frozen spinach (thawed and squeezed dry) or 8 oz fresh spinach (stems removed, chopped)
2 - 2½ cups shredded mozzarella cheese

Preheat oven to 375℉ and spray a 9x13 baking dish. Set aside.
In a large mixing bowl, combine sour cream, cream cheese, Ranch mix, half and half (or milk), and spinach until well mixed.
Add the warm pasta and chicken to the spinach mixture. Gently stir everything together until coated. Season with salt and pepper to taste.
For a golden, bubbly top, switch the oven to broil on low and broil for 2-3 minutes. Keep a close eye to avoid burning.
Let the dish cool slightly, then serve warm!