Spinach Dip Pasta with Chicken
Spinach Dip Pasta with Chicken
Ingredients
For the Chicken
- 1 1/2 pounds chicken tenderloins, tendons removed
- 2 tablespoons avocado oil
- 1 tablespoon Ranch seasoning
- 1 tablespoon Cajun seasoning
- 1 teaspoon Italian seasoning
- 1/2 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 1 packet Sazon seasoning
For the Pasta and Sauce
- 12 ounces rigatoni
- 1/2 yellow onion, diced
- 2 teaspoons garlic, minced
- 2 tablespoons unsalted butter
- 1/2 cup sun-dried tomatoes, chopped
- 10 ounces fresh spinach
- 1 cup chicken broth
- 1 1/2 cups heavy cream
- 8 ounces cream cheese, whipped or regular
- 6 ounces Parmesan cheese, grated
- 1 packet Lipton Recipe Secrets Vegetable Recipe Soup & Dip Mix
- 1 1/2 cups shredded Mozzarella cheese
- 1 1/2 cups shredded Monterey Jack cheese
Instructions
- 1
Cook the rigatoni according to package directions until al dente. Drain and set aside.
⏱️ 10 min
- 2
Pat the chicken tenderloins dry. In a medium bowl, toss the chicken with avocado oil, Ranch seasoning, Cajun seasoning, Italian seasoning, cayenne pepper, smoked paprika, and Sazon until evenly coated.
⏱️ 5 min
- 3
Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 3-4 minutes per side, or until cooked through and golden brown. Remove the chicken from the skillet and set aside on a cutting board, reserving any juices.
⏱️ 8 min
- 4
Reduce the heat to medium. To the same skillet, add the diced onion, minced garlic, and butter. Sauté for 3-5 minutes, or until the onion softens and becomes translucent.
⏱️ 5 min
- 5
Stir in the chopped sun-dried tomatoes and fresh spinach. Cook, stirring occasionally, until the spinach wilts down, about 3-4 minutes.
⏱️ 4 min
- 6
Pour in the chicken broth and heavy cream. Bring to a gentle simmer.
⏱️ 3 min
- 7
Add the cream cheese, grated Parmesan cheese, and the packet of Lipton Recipe Secrets Vegetable Recipe Soup & Dip Mix. Whisk continuously until the cheeses are melted and the sauce is smooth.
⏱️ 5 min
- 8
Stir in the shredded Mozzarella and Monterey Jack cheeses until melted and fully incorporated into the sauce.
⏱️ 3 min
- 9
Dice the cooked chicken tenderloins into bite-sized pieces. Add the cooked pasta, diced chicken, and any reserved chicken juices to the skillet with the sauce. Fold everything together until well combined and heated through.
⏱️ 5 min
- 10
Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spinach Dip Pasta with Chicken
For the Chicken
- 1 1/2 pounds chicken tenderloins, tendons removed
- 2 tablespoons avocado oil
- 1 tablespoon Ranch seasoning
- 1 tablespoon Cajun seasoning
- 1 teaspoon Italian seasoning
- 1/2 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 1 packet Sazon seasoning
For the Pasta and Sauce
- 12 ounces rigatoni
- 1/2 yellow onion, diced
- 2 teaspoons garlic, minced
- 2 tablespoons unsalted butter
- 1/2 cup sun-dried tomatoes, chopped
- 10 ounces fresh spinach
- 1 cup chicken broth
- 1 1/2 cups heavy cream
- 8 ounces cream cheese, whipped or regular
- 6 ounces Parmesan cheese, grated
- 1 packet Lipton Recipe Secrets Vegetable Recipe Soup & Dip Mix
- 1 1/2 cups shredded Mozzarella cheese
- 1 1/2 cups shredded Monterey Jack cheese
Instructions
- 1
Cook the rigatoni according to package directions until al dente. Drain and set aside.
⏱️ 10 min - 2
Pat the chicken tenderloins dry. In a medium bowl, toss the chicken with avocado oil, Ranch seasoning, Cajun seasoning, Italian seasoning, cayenne pepper, smoked paprika, and Sazon until evenly coated.
⏱️ 5 min - 3
Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 3-4 minutes per side, or until cooked through and golden brown. Remove the chicken from the skillet and set aside on a cutting board, reserving any juices.
⏱️ 8 min - 4
Reduce the heat to medium. To the same skillet, add the diced onion, minced garlic, and butter. Sauté for 3-5 minutes, or until the onion softens and becomes translucent.
⏱️ 5 min - 5
Stir in the chopped sun-dried tomatoes and fresh spinach. Cook, stirring occasionally, until the spinach wilts down, about 3-4 minutes.
⏱️ 4 min - 6
Pour in the chicken broth and heavy cream. Bring to a gentle simmer.
⏱️ 3 min - 7
Add the cream cheese, grated Parmesan cheese, and the packet of Lipton Recipe Secrets Vegetable Recipe Soup & Dip Mix. Whisk continuously until the cheeses are melted and the sauce is smooth.
⏱️ 5 min - 8
Stir in the shredded Mozzarella and Monterey Jack cheeses until melted and fully incorporated into the sauce.
⏱️ 3 min - 9
Dice the cooked chicken tenderloins into bite-sized pieces. Add the cooked pasta, diced chicken, and any reserved chicken juices to the skillet with the sauce. Fold everything together until well combined and heated through.
⏱️ 5 min - 10
Serve immediately and enjoy!
⏱️ 1 min