Description
A creamy and indulgent pasta skillet combining spinach, artichokes, and cheeses for a comforting weeknight meal.
Ingredients
Scale
- 2 tablespoons Butter or Olive Oil
- 2 whole Jalapeños, Seeded and Diced
- 4 cloves Garlic, Minced
- 16 ounces Uncooked Penne Pasta
- 4 cups Chicken Stock
- 2/3 cup Half and Half or Milk
- 4 ounces Cream Cheese, Cubed
- 14 ounces Artichoke Hearts, Drained and Roughly Chopped
- 1 pinch Red Pepper Flakes, or to taste (Optional)
- 6 ounces Baby Spinach
- 2 cups Jack Cheese, Shredded
- 1 cup Parmesan Cheese, Grated
Instructions
- In a large skillet with a lid, melt butter or heat olive oil over medium-high heat. Add jalapeños and garlic. Cook until garlic is softened and fragrant.
- Stir in uncooked pasta, chicken stock, half and half or milk, cream cheese, artichoke hearts, and red pepper flakes to taste. Stir until well combined and bring to a simmer.
- Cover and reduce heat to low. Cook for 12 minutes.
- Remove lid and stir in baby spinach until well combined. Cover and cook an additional 1-2 minutes until spinach is just barely wilted, being careful not to overcook.
- Stir in jack and Parmesan cheese until melted.
Notes
For a lighter dish, use olive oil instead of butter. To make it vegetarian, substitute chicken stock with vegetable stock.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Comfort / Fusion
Nutrition
- Serving Size: 1.5 cups
- Calories: 520
- Sugar: 4g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 60mg