This spinach artichoke pasta skillet is a fabulous, fast side (or main) that’s creamy, cheesy and utterly comforting. All the familiar flavors of the classic dip—garlicky spinach, tangy artichokes and lots of Parmesan—tossed with penne for a crowd-pleasing dish.
It’s simple to make and impressive to serve.
This skillet is perfect for a cozy dinner for two, a family meal, or a special side at a gathering. Penne is combined with fresh baby spinach, chopped artichoke hearts, a rich cream cheese-based sauce, shredded mozzarella and generous Parmesan for a decadent, restaurant-style feel at home.
One of the best parts: it’s not complicated. The ingredients come together quickly and the result feels special—perfect for a holiday, date night, or any night you want something comforting and cheesy.
Spinach wilts dramatically in the pan—always worth a little laugh—then collapses into silky greens that fold into the sauce.
This recipe makes a wonderful Valentine’s Day or special-occasion option if you’d rather celebrate with pasta than dessert. It’s cheesy, savory and deeply satisfying.
If you love the flavors of a chicken spinach artichoke skillet lasagna, this is a quicker, pasta-forward version—almost like spinach artichoke mac and cheese. It’s packed with artichokes, wilted spinach, fresh garlic and melting cheeses.
Key tips for the best result: use fresh baby spinach rather than frozen for a brighter texture and flavor; reserve some starchy pasta water to loosen and thicken the sauce; and if you use marinated artichoke hearts, drain and pat them very dry so the skillet doesn’t become watery. Jarred artichokes in brine work well too—just drain thoroughly.
I like to coarsely chop most of the artichokes and leave a few whole or halved for a pretty topping, but feel free to chop them all if that’s easier.
To finish, pop the skillet under a hot broiler for a couple of minutes to brown and bubble the cheese. That caramelized top adds another layer of flavor and texture—that crispy, cheesy edge everyone fights over.
Penne is my go-to pasta for this dish because the tubes catch the sauce and cheese, creating little pockets of creamy goodness in every bite. Any short pasta cut will work, though.
This is the kind of dish I could happily eat every day—rich, garlicky, and comforting with just the right amount of tang from the artichokes.
Spinach Artichoke Pasta Skillet
Spinach Artichoke Pasta Skillet
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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
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Bring a large pot of salted water to a boil and cook the penne according to package directions. Reserve 1 cup of the starchy pasta water before draining.
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Heat the olive oil in a large cast-iron or oven-safe skillet over medium heat. Add the diced shallots, season with a pinch of salt and pepper, and cook, stirring often, until softened, about 3 minutes.
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Add the spinach (in batches if necessary to avoid overcrowding). Stir and cook until wilted, 5 to 6 minutes. Stir in the minced garlic and cook briefly until fragrant.
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Add the cream cheese and stir until it melts into a smooth sauce.
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Pour in about 3/4 cup of the reserved pasta water, then add the cooked penne, most of the shredded mozzarella (reserve about 1/3 cup for the top) and the drained artichoke hearts. Stir until everything is evenly combined; some cheese will melt into the sauce.
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Preheat your oven broiler to high.
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Sprinkle the remaining mozzarella and the Parmesan evenly over the top of the pasta.
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Place the skillet under the broiler for 2 to 3 minutes, watching closely so the cheese browns but does not burn. If needed, broil an additional minute or two until bubbly and golden.
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Remove from the oven, let cool slightly, and serve immediately with extra Parmesan on top.
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