One-skillet comfort food that feels a little indulgent and a lot like a hug on a busy weeknight — that’s how I’d sum up this Spinach Artichoke Pasta Skillet. It’s inspired by the beloved dip, but stretched into a full meal. The flavors are familiar: tangy artichokes, garlicky spinach, melty cheeses, all clinging to tender penne. It’s quick enough for a weeknight and handsome enough to bring to a casual dinner with friends.

I love that this recipe is forgiving. You can tweak how cheesy or saucy it is by adjusting the reserved pasta water and the amounts of cheese on top. The broiler finish gives a golden, bubbly crust that makes it feel special — like you made the effort even if you didn’t. I’ll walk you through the method step by step and share practical swaps and storage tips so you can make it your go-to.

Read through the ingredients and the method once before you start. Keep that reserved pasta water handy — it’s the secret to a silky sauce that coats every piece of penne. Let’s get into the details so you can make this without stress and with plenty of flavor.

The Ingredient Lineup

Ingredients

1 pound penne pasta, cooked — the sturdy shape holds sauce and cheese well; cook to al dente so it finishes perfectly in the skillet.
1 cup reserved starchy pasta water — used to loosen and emulsify the sauce; keep it warm and add gradually.
1 tablespoon olive oil — for sautéing the shallots and building the flavor base.
2 shallots, diced — milder and sweeter than onions; they melt into the sauce and add depth.
kosher salt and pepper — essential for seasoning at multiple stages; taste as you go.
8 ounces fresh baby spinach — wilts down dramatically and brings a fresh counterpoint to the rich cheeses.
4 garlic cloves, minced — adds bright aromatic heat; add after the spinach wilts to avoid burning.
2 (12 ounce jars) drained and coarsely chopped artichoke hearts — the star tangy component; draining well prevents the sauce from getting too watery.
8 ounces cream cheese, at room temperature — creates a creamy, tangy base; room temperature ensures it melts smoothly.
8 ounces shredded mozzarella cheese — for stretch and a melty top layer.
1 cup freshly grated Parmesan cheese, plus more for serving — adds salty, nutty umami; reserve a little for sprinkling after broiling.

Make Spinach Artichoke Pasta Skillet: A Simple Method

Bring a large pot of salted water to a boil. Add 1 pound penne and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water, then drain the pasta and set aside.
Preheat your broiler to high and position an oven rack 6–8 inches from the heat source. Use a large oven-safe skillet (cast iron) for the next steps.
Heat 1 tablespoon olive oil in the skillet over medium heat. Add 2 diced shallots, season with a pinch of kosher salt and pepper, and cook, stirring often, until softened, about 3 minutes.
Add 8 ounces fresh baby spinach to the skillet (add in batches if needed). Stir and cook until the spinach is fully wilted, about 5–6 minutes. Add 4 minced garlic cloves and cook, stirring, until fragrant, about 30 seconds.
Add 8 ounces cream cheese (at room temperature) to the skillet and stir until it melts and forms a smooth sauce.
Pour in about 3/4 cup of the reserved starchy pasta water, stirring to combine and loosen the sauce. Reserve the remaining pasta water in case you need to thin the sauce further.
Add the cooked penne, the drained and coarsely chopped artichoke hearts (both jars), 8 ounces shredded mozzarella, and 1 cup freshly grated Parmesan to the skillet. Reserve a little of the shredded cheeses for topping. Stir until the pasta is evenly coated and the cheeses are mostly melted. Taste and adjust seasoning with salt and pepper if needed.
Evenly sprinkle the reserved shredded cheese over the top of the pasta in the skillet.
Place the skillet under the preheated broiler for 2–3 minutes, watching constantly, until the top is golden and bubbly. If needed, broil an additional 1–2 minutes, but watch carefully to prevent burning.
Remove the skillet from the oven and let cool for a few minutes. Serve immediately, sprinkling additional Parmesan over each portion if desired.

Why It’s Crowd-Pleasing

There are a few simple reasons this skillet wins people over: the flavors are familiar and comforting, the texture is satisfying, and it looks glorious when it comes out bubbly and browned from the broiler. The tang of the artichokes cuts through the richness of the cream cheese and the cheeses round everything out. Penne is a forgiving pasta shape — it traps bits of sauce and cheese in its tubes, so every bite is balanced.

This dish scales well, too. It’s easy to double for a family dinner or a potluck. And because it has both green vegetables and cheesy indulgence, it reads like a complete meal to most eaters. Kids tend to love the cheesy component, while adults appreciate the layers of flavor from shallots, garlic, and Parmesan.

Vegan & Vegetarian Swaps

Vegetarian? This recipe is already vegetarian-friendly as written. For a vegan version, keep the method but use plant-based alternatives: swap the cream cheese for a room-temperature vegan cream cheese, replace the shredded mozzarella with a dairy-free shredded cheese that melts well, and use a vegan Parmesan-style sprinkle or nutritional yeast to impart that nutty, salty note.

If you want to cut some richness without going fully vegan, consider cutting the cream cheese to 4 ounces and stirring in a splash of low-fat milk or unsweetened plant milk to loosen the sauce while keeping the cheesy mouthfeel. You can also increase the spinach to add volume and a fresher balance.

Gear Up: What to Grab

Large pot — for cooking the pasta.
Large oven-safe skillet (cast iron preferred) — it goes from stovetop to broiler and retains heat beautifully.
Wooden spoon or heatproof spatula — for stirring and scraping the cream cheese into a smooth sauce.
Box grater — for freshly grating Parmesan if you aren’t using pre-grated cheese.
Colander — to drain pasta and artichokes well.

Avoid These Traps

Don’t skip reserving the pasta water. That starchy water is what transforms a clumpy mixture into a silky sauce. Add it gradually — you want creamy coating, not soup. Over-broiling is another common mistake; the top can go from golden to burned in seconds. Watch it constantly during those final minutes.

Also, don’t add the garlic too early. Once the spinach is wilted, the garlic only needs about 30 seconds to release its aroma — any longer and it can taste bitter. Finally, make sure the cream cheese is truly at room temperature for a smooth sauce without lumps.

Holiday-Friendly Variations

Want to dress this up for a holiday side or a family gathering? Stir in a handful of toasted pine nuts or chopped roasted red peppers just before serving for extra texture and color. For a heartier main, fold in cooked shredded chicken or diced roasted turkey — these proteins pair nicely with the spinach-artichoke flavors and help stretch the dish for more guests.

For a festive presentation, bake in smaller oven-safe gratin dishes and broil until bubbly for individual portions. Garnish with a sprinkle of chopped fresh parsley or chives and a little extra Parmesan for a bright finish.

Insider Tips

Room-temperature cream cheese melts faster and more evenly. If you forgot to set it out, microwave in 5–7 second bursts until slightly softened, not hot.
Drain artichokes well — excess liquid will water down the sauce. Pat them in a towel if needed.
Keep the pasta warm so the residual heat helps the sauce come together; if it cools, add a splash more reserved pasta water.
Taste as you go — Parmesan can vary in saltiness, so season after mixing in the cheeses.

Store, Freeze & Reheat

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, stirring in a splash of reserved pasta water or milk to loosen the sauce. You can also reheat individual portions in the microwave, covered, in 30–60 second increments, stirring between blasts.

Freezing is possible but not ideal because the texture of the cream cheese and spinach can change. If you do freeze, spoon into a freezer-safe container, press a piece of plastic wrap on the surface to limit ice crystals, and freeze for up to 1 month. Thaw overnight in the refrigerator and reheat gently, adding liquid as needed to restore creaminess.

Handy Q&A

Can I use a different pasta? Yes. Any medium-shape pasta like rigatoni, ziti, or shells will work; just adjust cooking time per package directions.
Can I make this without a broiler? Yes. Instead of broiling, bake the skillet at 425°F until the top is bubbly and golden, about 6–10 minutes. Keep a close eye so it doesn’t overbrown.
My sauce is too thick — what now? Stir in more of the reserved starchy pasta water a few tablespoons at a time until you reach the desired consistency.
Can I add protein? Absolutely. Cooked chicken, shrimp, or even crispy tofu can be stirred in after step 7 for a heartier meal.

Next Steps

Ready to make it tonight? Set a pot of water on to boil and pull the cream cheese out of the fridge so it can come to room temperature. Follow the method closely, keep that reserved pasta water nearby, and enjoy the moment when the broiler transforms the skillet into a bubbly, golden masterpiece.

If you try it, come back and tell me how you adapted it — did you add chicken, swap cheeses, or make it vegan? I love hearing what readers do with this kind of flexible, flavorful recipe. Happy cooking!

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