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Cheesy Bow Tie Chicken

 Cheesy Bow Tie Chicken
Here's a super-simple dish that tastes like it's straight from a nice Italian restaurant. Spinach-artichoke dip is usually available in supermarket delis. It comes frozen, too. Just make sure to thaw it according to the package directions before dinnertime. —Sally Sibthorpe, Shelby Township, Michigan
4 ServingsPrep/Total Time: 30 min.


  • 2 packages (8 ounces each) frozen spinach and artichoke cheese dip
  • 3 cups uncooked bow tie pasta
  • 3 cups cubed rotisserie chicken
  • 1 cup chopped roasted sweet red peppers
  • 1/3 cup pitted Greek olives, halved
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • Heat cheese dip according to package directions. Meanwhile, in a
  • Dutch oven, cook pasta according to package directions; drain,
  • reserving 1/2 cup pasta water. Return to pan.
  • Stir in chicken, cheese dip, peppers, olives, salt and pepper, adding
  • enough reserved pasta water to achieve a creamy consistency; heat
  • through. Yield: 4 servings.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.