Creamy Spinach Artichoke Pasta Skillet
A creamy, cheesy skillet pasta bursting with spinach, artichokes, and gooey cheeses, perfect for a quick and satisfying weeknight meal.
Equipment
- 1 large oven-safe skillet
- 1 pot for pasta
- 1 silicone spatula
- 1 Cheese grater
- 1 broiler-safe rack or pan
Ingredients
- 1 pound penne pasta uncooked
- 1 cup reserved starchy pasta water
- 1 tablespoon olive oil
- 2 shallots diced
- Kosher salt and pepper to taste
- 8 ounces fresh baby spinach
- 4 garlic cloves minced
- 2 12-ounce jars artichoke hearts, drained and coarsely chopped
- 8 ounces cream cheese room temperature
- 8 ounces shredded mozzarella cheese
- 1 cup freshly grated parmesan cheese plus extra for topping
Instructions
- Prepare Pasta Perfectly: Start by bringing a large pot of water to a rolling boil. Generously season the water with kosher salt—it should taste like the sea, which helps flavor the pasta from the inside. Add the penne pasta and cook according to the package directions until it is al dente, tender but still firm to the bite.Before draining, reserve 1 cup of the starchy pasta water; this liquid is packed with flavor and helps create a smooth, creamy sauce later. Drain the pasta carefully and set it aside.
- Sauté Shallots for Aroma: Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium heat.Add the diced shallots along with a pinch of salt and freshly cracked black pepper. Cook, stirring frequently, for about 3 minutes until the shallots become soft, translucent, and fragrant. This step builds a flavorful base for the sauce.
- Wilt Spinach to Perfection: Gradually add the baby spinach to the skillet, in batches if necessary, to avoid overcrowding.Stir constantly as each batch wilts down, which should take about 5–6 minutes. The spinach should become tender, deep green, and slightly glossy.Stir in the minced garlic and cook for an additional 30 seconds until fragrant, taking care not to let it brown.
- Melt Cream Cheese Smoothly: Reduce the heat slightly and add the cream cheese to the skillet.Use a silicone spatula to stir continuously, allowing the cheese to soften and melt evenly into the spinach mixture. This creates a rich, creamy base that will coat the pasta beautifully.
- Combine Pasta and Sauce: Slowly pour in ¾ of the reserved pasta water, stirring to combine with the creamy spinach mixture. Add the cooked penne pasta, chopped artichoke hearts, and most of the mozzarella and parmesan cheese (reserve about ⅓ cup for topping). Mix thoroughly until every piece of pasta is coated in the luscious, cheesy sauce. Adjust the consistency by adding a little more pasta water if needed—the sauce should be smooth and cling to the noodles.
- Preheat Broiler for Golden Finish: While stirring the pasta, preheat your oven broiler on high. This ensures the dish will finish with a beautifully bubbly and lightly browned cheese topping.
- Top with Cheese and Broil: Sprinkle the remaining cheese evenly over the top of the skillet. Carefully place the skillet under the preheated broiler. Watch it closely for 2–3 minutes, or until the cheese is melted, golden, and bubbling.Depending on your broiler, it may need an extra minute or two, so keep a vigilant eye to avoid burning.
- Rest and Serve Delightfully: Remove the skillet from the oven using oven mitts and let it cool for a few minutes. This helps the sauce settle slightly, making it easier to serve. Scoop generous portions onto plates and sprinkle with extra parmesan cheese if desired. Serve immediately while warm and gooey for maximum flavor and comfort.
- Optional Enhancements: For added texture and flavor, consider topping with a few toasted pine nuts or a light drizzle of high-quality olive oil. You can also pair it with a crisp side salad or garlic bread for a complete, satisfying meal.
Notes
- Use fresh baby spinach for the best texture and flavor; frozen spinach can add extra moisture.
- Reserve some pasta water—it’s key for creating a silky, creamy sauce.
- Let the cream cheese come to room temperature before adding; it melts more smoothly.
- Stir continuously when melting cheeses to avoid clumping or scorching.
- Keep a close eye under the broiler; cheese can go from golden to burnt in seconds.
- Add garlic toward the end of the spinach sauté to preserve its bright flavor.
- For extra flavor, season with a pinch of nutmeg or smoked paprika.
- This dish reheats well, but avoid overcooking to maintain the pasta’s texture.
