I love a good challenge of turning one meal into two and making the work I’ve already done stretch a little further. I think every mom knows how much time goes into simply thinking about what to make for supper, let alone actually making it.
“What’s for supper?” is an everyday question in our house, and I’m sure it is in yours too.
That’s what I love about this meal, it starts with a leftover that’s already made! All you have to do is cook your chicken, boil your noodles, and you have an entirely different meal on the table.
Spinach artichoke dip is a favorite in our house, but there are only so many times you can eat it as a dip before you’re ready for something different. Instead of letting the leftovers go to waste, I started using my Creamy Spinach Artichoke Dip as the base for this pasta, and it makes the creamiest, most flavorful Alfredo.
And if you’re making the dip specifically for this recipe, it doesn’t have to be made in the crockpot—you can make it right on the stovetop too.
It’s simple, it uses what we already have, and it turns one of our favorite appetizers into an easy family supper.
I hope you love this recipe as much as we do! Let me know how yours turns out!
Creamy Spinach Artichoke Chicken Alfredo
Ingredients
Method
- Cook your chicken using your desire seasonings, and shred. Set aside
- Cook your pasta according to stovetop instructions.
- Place your left over spinach artichoke dip into a pot, add in your pasta water, smoked gouda wedges, and parmesean cheese. Cook until melted and well combined.
- Add in your shredded chicken and your cooked pasta.
- Mix until well combined, top with a little more parmesean, and enjoy!