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-pound bags of uncooked penne rigate
  • 2 chicken breasts
  • Salt and pepper
  • 2 tablespoons all-purpose flour
  • 2 12-oz containers of Cedar’s Spinach Dip
  • 1 ¼ cups mozzarella, shredded 
  • 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 and 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. In a large bowl, mix cooked pasta, chicken and Cedar's Spinach Dip.
  6. Transfer the mixture into the prepared dish.
  7. Top the dish with mozzarella and bake at 375 F for 10 minutes, or until cheese is golden. 
  8. Let stand at room temperature for 10 minutes before serving.