Servings
Font
Back
3.8 from 12 votes

Spinach Artichoke Pasta Skillet

This spinach artichoke pasta skillet is such a fabulous side dish! It's creamy, cheesy, indulgent and takes barely any time at all. All the classic flavors of your favorite dip mixed with penne pasta! Yum!

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 4 to 6
Course: Main Course
Cuisine: American

Ingredients

  • 1 pound penne pasta, cooked
  • 1 cup reserved starchy pasta water
  • 1 tablespoon olive oil
  • 2 shallots, diced
  • kosher salt and pepper
  • 8 ounces fresh baby spinach
  • 4 garlic cloves, minced
  • 2 (12 ounce jars) drained and coarsely chopped artichoke hearts,
  • 8 ounces cream cheese, at room temperature
  • 8 ounces shredded Mozzarella cheese
  • 1 cup freshly grated Parmesan cheese, plus more for serving

Instructions

    Cup of Yum
  1. Bring a pot of salted water to a boil for the pasta. Cook according to the directions, reserving 1 cup of the starchy pasta water once it’s finished.
  2. Heat the olive oil in a large cast iron or oven safe skillet over medium heat. Add the shallots with a pinch of salt and pepper. Cook, stirring often, until softened, about 3 minutes.
  3. Add in the spinach. You might need to do this in batches so it doesn’t overflow. Stir and cook until the spinach wilts, about 5 to 6 minutes. Stir in the garlic.
  4. Add in the cream cheese, stirring until it melts.
  5. Stream in ¾ of the pasta water. Add in the penne, most of the cheese (I reserve about ⅓ cup for the top) and the artichoke hearts. Stir until evenly combined. Some of the cheese will melt here too.
  6. Preheat the oven on your broiler to high.
  7. Add the remaining cheese on top, sprinkling it all over.
  8. Stick the pan under the broiler for 2 to 3 minutes, watching the entire time so it doesn’t burn. It may even need an additional minute or 2! Just keep an eye on it.
  9. Remove from the oven and let cool slightly. Serve immediately with parmesan on top.