Spinach Dip Chicken Pasta Bake

This dish features bite after bite of melty, cheesy chicken slathered in our Spinach Dip. Mozzarella added for good measure.


  • 2 1-lb bag of uncooked penne rigate
  • 2 chicken breasts
  • Salt and pepper
  • 2 tablespoons all-purpose flour
  • 2 11-oz containers of Cedar’s Spinach Dip
  • 1 ¼ cups shredded mozzarella 
  • Olive oil
Serves 8-10 Total 30-60 Minutes


  1. Drizzle a 2-quart baking dish with Olive Oil. Set aside. Heat oven to 375 F.
  2. Cook pasta according to the instructions on the package. Drain and keep warm.
  3. Dice chicken, season with salt and pepper. Sprinkle flour over chicken and toss to coat.
  4. Heat olive oil in a large skillet. Add chicken and cook until no longer pink.
  5. Mix in a large bowl cooked pasta, chicken, and Cedar's Spinach Dip and stir all together. 
  6. Transfer the mixture into the prepared dish.
  7. Top the dish with cheese and bake for 10 minutes at 375 F oven, or until cheese is golden. 
  8. Let stand in room temperature for 10 minutes before serving.