Spinach and Artichoke Dip Chicken Rollatini with Alfredo

by Lisa Douglas

spinach artichoke dip chicken rollatini

Spinach and Artichoke Dip Chicken Rollatini with Alfredo

You already know our fascination with spinach and artichoke dip, and turning it into awesome dinner ideas, like with our Crock Pot Spinach and Artichoke Lasagna (oh yes)!

I think whomever invented spinach and artichoke dip should be knighted. Or crowned KING or QUEEN OF AWESOME. Or, deemed pretty much my favoritest food creator EVER. I’m not sure. What I am sure of? If you couple spinach and artichoke dip with chicken cutlets, top them with Alfredo sauce, and bake them in the oven (like chicken cordon bleu), you’ll get a pretty fantastically awesome dinner, particularly served over linguine or fettucini!

spinach artichoke dip chicken rollatini

Spinach and Artichoke Dip Chicken Rollatini with Alfredo Recipe

Ohh, baby! Come to momma!

spinach artichoke dip chicken rollatini

spinach artichoke dip chicken rollatini

Spinach and Artichoke Dip Chicken Rollatini with Alfredo

Pairing spinach and artichoke dip with chicken, alfredo sauce, and fettucini, makes this dinner a winner!
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Course: Dinner
Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Servings: 8 -10
Author: Lisa Douglas


  • 12-16 chicken tender cutlets pounded out like the dickens with a meat tenderizer
  • 3 eggs whisked
  • Seasoned bread crumbs in a bowl

Spinach Dip

  • 10-oz package frozen chopped spinach thawed
  • 1 can/jar of artichoke hearts chopped
  • ¼ cup mayo
  • ¼ cup sour cream
  • ¼ cup Parmesan cheese grated
  • 1 tsp minced garlic
  • ½ cup Mozzarella cheese shredded
  • 4 ounces 1/2 cup whipped cream cheese
  • Frank’s Red Hot sauce to taste 5-6 dollups is optimal
  • Seasoning to taste I use a tablespoon each of Mrs Dash Table Blend, Onion Powder, & Garlic Powder


  • 8 oz cream cheese whipped cream cheese works best
  • 2 cups milk
  • ½ cup parmesan
  • 1 teaspoon minced garlic
  • salt & pepper to taste


For Spinach Dip filling

  • Place your sour cream, mayo, Parmesan, garlic, and seasoning in a bowl; whisk until well blended.
  • Blend in the cream cheese, Mozzarella cheese, adding in the thawed spinach slowly; cream all ingredients together to make a creamed spinach mixture.
  • Add artichoke hearts into creamed spinach, and blend together; taste and add seasoning or hot sauce as needed.

For Alfredo sauce (to be made when chicken is done baking)

  • In small saucepan, add milk and cream cheese, blending together until mixed (might be slightly lumpy).
  • Heat thoroughly until bubbly and lumps melt.
  • Add parmesan and garlic; season to taste.

Putting it all together

  • Spray a 9x13 baking dish with cooking spray.
  • On a large cutting board, lay chicken tenders out side-by-side.
  • Lay out a tablespoon of spinach mixture along the cutlets, rolling chicken into a roll, and fastening with toothpicks so they stay in place.
  • Dip each chicken tender gently into the egg wash (holding by its toothpick) and then into the breadcrumbs, lightly coating it with breading.
  • Lay into the sprayed baking dish one by one.
  • Cover with foil and cook until chicken is 180-degrees, about 30 minutes or so.
  • Take off foil, and let brown slightly on top.
  • Toss prepared pasta with most of the alfredo sauce, saving some to drizzle over top the chicken when serving.
Tried this recipe?Tag me to show me @crazyadventuresinparenting and/or use #MadeItLikedit to be featured on Pinterest!

Can you taste it? I swear, this is one of those dinners the kids BEG for!

spinach artichoke dip chicken rollatini

What about you? Do you love spinach and artichoke together, too?

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