This creamy spinach artichoke pasta skillet transforms classic dip flavors into a hearty, satisfying pasta dish.
Packed with fresh spinach, tender artichokes, and a blend of cream cheese, mozzarella, and Parmesan, it’s indulgent yet comforting.
Spinach provides fiber, vitamins, and minerals, while artichokes add prebiotic fiber and antioxidants.
The combination of cheeses delivers protein and healthy fats, creating a balanced, nutrient-rich meal.
Quick to prepare and perfect for weeknight dinners, it also works well as a make-ahead meal for families.
The skillet method allows for minimal cleanup, and broiling the cheese on top adds a golden, bubbly finish, making this dish as visually appealing as it is delicious.
Its versatility—served as a main dish or alongside a salad—makes it a reliable, everyday cooking option that’s both indulgent and approachable.
Must-Have Tools for Perfect Results
Cast Iron Skillet
Ideal for sautéing vegetables and broiling the pasta. Its even heat distribution ensures perfectly wilted spinach and a golden, bubbly cheese topping, while doubling as a durable, multipurpose cookware piece.
Chef’s Knife
Essential for chopping shallots, garlic, and artichokes efficiently. A sharp knife makes prep quick and precise, improving overall texture and presentation.
Measuring Cups & Spoons
Ensure accurate ratios of cheese, pasta water, and seasonings, creating consistently creamy, balanced results with every batch.
Wooden Spoon or Silicone Spatula
Perfect for stirring the pasta and cheese mixture without scratching the skillet, ensuring smooth, even incorporation.
Colander
Useful for draining pasta and reserving starchy pasta water, which helps bind the sauce and enhance creaminess.
Creamy Spinach Artichoke Pasta
Equipment
- 1 cast iron or oven-safe skillet
- 1 Chef’s Knife
- Wooden Spoon or Silicone Spatula
- Measuring Cups & Spoons
- Colander
Ingredients
- 1 lb penne pasta cooked
- 1 cup reserved starchy pasta water
- 1 tbsp olive oil
- 2 shallots diced
- Kosher salt and pepper to taste
- 8 oz fresh baby spinach
- 4 garlic cloves minced
- 2 12-oz jars artichoke hearts, drained and coarsely chopped
- 8 oz cream cheese at room temperature
- 8 oz shredded mozzarella cheese
- 1 cup freshly grated Parmesan cheese plus more for serving
Instructions
- Cook Pasta Perfectly: Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining, as it will help create a creamy, cohesive sauce later.
- Sauté Shallots: Heat 1 tablespoon of olive oil in a large cast-iron or oven-safe skillet over medium heat. Add the diced shallots with a pinch of salt and pepper, stirring frequently. Cook for about 3 minutes until the shallots are softened and fragrant, forming a flavorful base for the dish.
- Wilt the Spinach: Add the fresh baby spinach in batches if necessary, stirring to allow it to wilt evenly. Cook for 5–6 minutes until tender, maintaining the vibrant green color. This step builds a nutritious layer while balancing the richness of the cheese.
- Incorporate Garlic: Stir in the minced garlic and cook for about 1 minute until fragrant. Be careful not to burn it, as this step enhances the overall aroma and adds depth to the skillet’s flavor profile.
- Add Cream Cheese: Add the cream cheese to the skillet, stirring continuously until it melts completely. Gradually stream in ¾ of the reserved pasta water, creating a silky, smooth base that will coat the pasta evenly.
- Combine Pasta and Artichokes: Stir in the cooked penne pasta, drained and chopped artichoke hearts, and most of the shredded mozzarella and Parmesan (reserve about ⅓ cup for topping). Mix thoroughly until all ingredients are evenly combined and the cheeses start to melt into the sauce.
- Broil and Serve: Preheat your oven broiler to high. Sprinkle the remaining cheese on top of the skillet mixture. Place the skillet under the broiler for 2–3 minutes, watching carefully to prevent burning, until the cheese is golden and bubbly. Remove from the oven, let cool slightly, and serve immediately with extra Parmesan on top.
Notes
- Use freshly cooked pasta or reheat leftover pasta; reserving starchy pasta water is key to a creamy sauce.
- Add spinach in batches to avoid overcrowding the skillet and ensure even wilting.
- Keep a close eye on the broiler; cheese can brown very quickly.
- Room-temperature cream cheese melts faster and incorporates more smoothly into the sauce.
- Use a mix of mozzarella and Parmesan for the best flavor and texture balance.
- For extra flavor, season the dish with freshly cracked black pepper or a pinch of red pepper flakes.
Chef’s Secrets For Creamy Texture
The secret to this skillet’s creamy, indulgent texture lies in the careful layering of ingredients.
Wilting the spinach slowly prevents excess water from thinning the sauce, while reserving starchy pasta water adds natural thickening without extra cream.
Using room-temperature cream cheese ensures a smooth, lump-free base, and combining mozzarella with Parmesan delivers both meltiness and sharp flavor.
Stir gently but thoroughly to coat every piece of pasta and vegetable.
Broiling the cheese at the end creates a golden, bubbly topping that adds both visual appeal and a slight crispiness, elevating the dish from simple pasta to a restaurant-quality meal.
Serving Suggestions And Pairings
Serve this skillet pasta straight from the pan for a cozy, casual presentation.
It pairs beautifully with a light, fresh salad, roasted vegetables, or garlic bread to balance the creamy richness.
Garnish with extra Parmesan or fresh herbs like parsley or basil for a pop of color and flavor.
This pasta also works well as a side dish alongside grilled chicken or shrimp for a protein boost.
For beverages, a crisp white wine or sparkling water with lemon complements the creamy, cheesy notes.
Storage Tips And Reheating Advice
Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
To reheat, gently warm in a skillet over medium-low heat, adding a splash of reserved pasta water or milk to restore creaminess.
This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator and reheat slowly to maintain texture and flavor.
Avoid microwaving at high heat, which can make the cheese separate or the pasta dry.
Frequently Asked Questions Answered
1. Can I use frozen spinach instead of fresh?
Yes, but thaw and squeeze out excess water first to prevent a watery sauce. Add it to the skillet after the shallots are softened.
2. Can I make this pasta gluten-free?
Absolutely. Substitute gluten-free penne pasta, and ensure all other ingredients, like cream cheese and artichokes, are gluten-free. Cooking times may vary slightly.
3. Can I use different cheeses?
Yes! Fontina, provolone, or gouda can be mixed with mozzarella for a different flavor profile. Just ensure they melt well for a creamy texture.
4. Is this pasta suitable for meal prep?
Yes, it reheats well and can be stored in the fridge for a few days. Add a little pasta water when reheating to restore creaminess.
5. Can I add protein to this dish?
Certainly! Grilled chicken, shrimp, or crispy tofu pairs beautifully with the creamy spinach-artichoke base for a heartier, protein-rich meal.
This recipe has been adapted and simplified from the original version by howsweeteats. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
