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If you’ve been anywhere near TikTok or Instagram lately, you’ve probably seen some version of this viral Spinach and Artichoke Dip Pasta Bake with Chicken Sausage floating around, and with good reason. Simply toss all of the ingredients in a pan and bake, and you have a delicious, creamy pasta with chicken and veggies in no time.

This is my kind of dinner. It’s simple, family friendly, and full of flavor without a bunch of chopping or extra steps. The Italian chicken sausage brings a savory flavor, and the spinach and artichoke dip turns into a creamy shortcut sauce. Toss in fresh veggies (I prefer cherry tomatoes and spinach) and uncooked pasta, and the chicken broth helps everything come together silky and smooth while it bakes.

It’s a low effort dinner dinner that you literally dump in a dish and bake, and it’s done before anyone has time to ask if they can have a snack.

Why you’ll love this recipe

• Fast enough for busy nights
• Creamy and comforting
• Made with a handful of simple ingredients
• Kid-friendly and easy to tweak to your family’s tastes
• Perfect for meal prep (prep ahead of time and bake when you get home)
• Use for store bought spinach and artichoke dip for a shortcut

Ingredients

• Pasta (I use penne pasta)
• Spinach and artichoke dip (store bought- I like this one)
• Cherry Tomatoes
• Spinach
• Chicken sausage (I like an Italian flavored one like this)
• Chicken broth
• Parmesan cheese, shredded (optional)

How to make viral Spinach and Artichoke Dip Pasta Bake

Load the pan – Grab a large 9 x13 baking dish and scoop 1 cup of the store bought spinach and artichoke dip into the center of the pan.

Next layer 1.5 cups of uncooked pasta noodles around the dip. Note: short shapes like penne, bowties, or rigatoni are especially good here because they catch that creamy sauce in all the little ridges and corners. Pour 3 cups of chicken broth over noodles.

Add protein – Use a sharp knife to slice 10oz of chicken sausage links into coin shapes approx 1/4″ thick. Note: For added flavor, I like to get a sausage that has Italian seasoning to it like this one, and add them to the pan.

Pack with veggies – Sprinkle 1 pint of cherry tomatoes over the the noodle mixture along the edges of the pan. Leave the spinach and artichoke dip in the center of the pan.

Bake – Tightly cover with tin foil and bake at 375 degrees for 30 minutes. Uncover and give everything a good stir. Add 1 cup of fresh spinach leaves. Bake (uncovered) for another 10 minutes or until noodles are tender.

Add cheese – This is an optional step to make it extra cheesy. Add 1 cup of shredded parmesan cheese and pop back in oven for 2-3 mins until cheese it melted.

Serve – Spoon into bowls and serve warm.

What to serve with this dish

This pasta is plenty satisfying on its own, but if you want to round it out, here are a few easy sides:

• Crusty bread w/ butter or Garlic bread
• Caesar salad
• The Best Side salads
• Roasted veggies
• Fresh fruit

Leftover Storage, Freezing + Reheating

Fridge:

Store in refrigerator for up to 4 days, in an airtight container to keep fresh.

Freezer:

Let pasta cool completely, then portion it into freezer-safe containers or zip top bags. Freeze for up to 3 months.

Reheat instructions:

Stovetop: Warm in a skillet or cooking pot over low heat with a splash of liquid like chicken broth, milk or water to loosen the sauce a bit and make it nice and creamy again.

Microwave: Heat in 30 second bursts, stirring in between, until hot. Add a splash of broth or milk if needed.