Go Back

Spinach Artichoke Pasta Skillet

A comforting dish combining creamy cheese, fresh spinach, and artichokes with hearty penne pasta, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 475
Ingredients Method Notes

Ingredients
  

For the base
  • 2 tablespoons Butter or Olive Oil For a rich, aromatic base.
  • 2 whole Jalapeños, Seeded and Diced Provides a subtle kick of heat.
  • 4 cloves Garlic, Minced Enhances the overall flavor of the dish.
For the pasta and sauce
  • 16 ounces Uncooked Penne Pasta Opt for brown rice penne pasta for gluten-free.
  • 4 cups Chicken Stock Infuses savory goodness.
  • 2/3 cup Half and Half or Milk Adds creaminess.
  • 4 ounces Cream Cheese, Cubed Makes the sauce creamy and rich.
  • 14 ounces Artichoke Hearts, Drained and Roughly Chopped A star in this dish.
  • 1 pinch Red Pepper Flakes Optional for extra heat.
For finishing
  • 6 ounces Baby Spinach Adds a fresh touch.
  • 2 cups Jack Cheese, Shredded Melts beautifully.
  • 1 cup Parmesan Cheese, Grated Adds nutty flavor.

Method
 

Preparation
  1. In a large skillet with a lid, melt the butter or heat the olive oil over medium-high heat.
  2. Add the diced jalapeños and minced garlic to the skillet. Sauté until the garlic is softened, about 2 minutes.
  3. Stir in the uncooked penne pasta, chicken stock, half and half (or milk), cubed cream cheese, chopped artichoke hearts, and red pepper flakes. Mix until well combined.
  4. Raise the heat slightly to bring the mixture to a simmer, then cover the skillet and reduce the heat to low. Cook for about 12 minutes.
  5. Carefully remove the lid and stir in the baby spinach. Mix until well combined. Cover again and cook for an additional 1-2 minutes.
  6. Stir in the shredded jack cheese and grated Parmesan cheese until melted and creamy.

Notes

For added flavor, add a splash of lemon juice before serving. Substitute some chicken stock with white wine for a richer taste. Other pasta shapes can be used.