• Ronda Ogilvie

Creamy Chicken, Spinach & Artichoke Stuffed Pasta!!

Warning! This is NOT diet food! My poor husband is in a weight loss challenge with his co-workers and I have not been very nice with my choice of dinners. Although this meal is not diet friendly, it can be your taste buds best friend! I have to give myself a pat on the back with this one, I truly outdid myself! Haha! I love spinach artichoke dip, but don't get it often enough, usually only around super bowl party time. I decided to do a spin off of my original spinach artichoke dip and make a delightful dinner. I promise you will not be disappointed in this one!

Things you need:

  • 2 C shredded roasted chicken ( I shredded a rotisserie chicken I purchased at the deli)

  • 14 oz can artichoke hearts Chopped in food processor

  • 1 Tbsp minced garlic

  • 8 oz softened cream cheese

  • 1 cup mozzarella

  • 3/4 C Parmesan/Romano grated cheese

  • 1 C frozen spinach

  • 1/2 C diced bell pepper

  • 1 jar pesto Alfredo sauce

  • 15 lasagna noodles


  • combine shredded chicken, chopped artichoke, garlic, spinach, bell pepper, mozzarella, Parmesan, softened cream cheese, salt and pepper to taste in a large bowl. mix together well!

  • cook lasagna noodles until al dente and drain

  • coat bottom of 9x13 cake pan with 1/2 the pesto Alfredo sauce

  • add about 2 tbsp. chicken mixture to middle of cooked lasagna noodle and roll up.

  • place stuffed pasta roll seam side down into pan

  • continue steps until all fifteen pasta noodles are stuffed and rolled

  • cover rolled pasta with remaining half of the pesto Alfredo

  • sprinkle top with desired amount of mozzarella and Parmesan

  • bake @ 350 F for 25 minutes

  • let set about five minutes and serve


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