Ingredients
- 12 oz penne pasta
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 can (14 oz) artichoke hearts, drained and quartered
- 4 oz cream cheese, softened and cubed
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese, plus more for serving
- 4 cups baby spinach
- 1/2 tsp crushed red pepper flakes
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp fresh lemon juice
Instructions
- Cook the pasta. Boil the penne in well-salted water until al dente. Reserve 1 cup of pasta water, then drain.
- Sauté the aromatics. Melt the butter in a large deep skillet over medium heat. Add the garlic and artichoke hearts; cook 2–3 minutes until the garlic is fragrant and the artichokes pick up a little color.
- Build the sauce. Add the cream cheese and heavy cream, stirring until the cream cheese melts into a smooth sauce, 2–3 minutes.
- Cheese it. Whisk in the Parmesan until melted and silky. Stir in the red pepper flakes, salt, and pepper.
- Wilt and toss. Add the spinach and stir until wilted, 1–2 minutes. Add the drained penne and toss with splashes of pasta water until the sauce turns glossy and coats every piece.
- Finish bright. Stir in the lemon juice, shower with extra Parmesan, and serve immediately.
💡 Pasta smarts
Soften the cream cheese at room temperature first — cold cubes take ages to melt smoothly. Quarter the artichokes so you get tangy bites throughout, not giant chunks. The lemon juice at the end is essential: it cuts the richness and makes the whole dish taste brighter. This sauce thickens fast off the heat, so have everyone seated before you toss the pasta.
Common questions
Can I use frozen spinach?
Yes — thaw 10 oz frozen spinach and squeeze it very dry before adding. It works perfectly and is often more economical.
Can I add chicken?
Absolutely — 2 cups of shredded rotisserie chicken stirred in with the spinach makes it a complete one-pan meal.
Can I make it lighter?
Swap the heavy cream for half-and-half and use 2 oz cream cheese — the sauce will be thinner but still tasty. For the full dip experience, stick with the recipe.
How do I store leftovers?
Refrigerate up to 3 days. Reheat gently in a skillet with a splash of milk or cream; the sauce tightens in the fridge but loosens right back up.
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