Spinach Artichoke Chicken and Pasta

 

by Kara Kimbrough 

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4-6 boneless, skinless chicken breasts 

1 tablespoon butter

½ cup onions, finely diced

2 cloves garlic, minced

Salt & pepper

1-2 cups spinach artichoke dip (add more or less according to taste)

1/2 cup grated parmesan cheese, divided

1/2 cup shredded mozzarella cheese, divided

1 pound of pasta, cooked 

 

 Preheat oven to 400 degrees F. Cut chicken breasts in half then season both sides with salt and pepper. Spray a 9x13 baking dish with nonstick spray; place seasoned chicken breasts in the bottom.

   

Melt butter in a large skillet over medium heat then add onions. Season with salt and pepper then sauté until softened, 2-3 minutes. Add garlic then sauté for 30 more seconds. Remove skillet from heat then fold in spinach dip and half the parmesan and mozzarella cheeses.

   

Using a spatula, spoon mixture over chicken; then smooth and cover with a piece of foil. Bake for 20 minutes; remove foil and top with remaining cheeses. Bake for 10 more minutes or until cheese is golden brown and bubbly. Let rest for 10 minutes before serving over pasta.