Creamy Spinach Artichoke Pasta
A creamy, cheesy pasta skillet featuring spinach and artichokes, rich in protein and fiber, ready in under an hour, perfect for weeknight dinners, family meals, or easy meal prep with minimal cleanup.
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.