Yields:                           Prep Time:                                Cook Time:                                        Total Time:

10 serving(s)                 10 mins                                       20 mins                                             30 mins

Ingredients

• 6 Tbsp. salted butter, divided
• 4 cloves garlic, finely chopped
• 2 (5- to 6-oz.) bags baby spinach
• 2 (15-oz.) cans artichoke hearts, drained and halved
• 3 Tbsp. all-purpose flour
• 3 cups whole milk
• 1/2 cup grated parmesan cheese
• 1 1/2 cups grated mozzarella or Monterey jack cheese
• Kosher salt and ground black pepper, to taste
• 1/4 tsp. cayenne pepper
• 1/2 cup low-sodium chicken broth (optional)
• 12 oz. penne pasta, cooked until al dente
• 1/2 cup seasoned panko breadcrumbs, to serve
• Crushed red pepper, to taste

Directions

1. In a large pot or skillet, melt 2 tablespoons of butter. Add the garlic and spinach. Stir it around until it's wilted, about 1 minute. Remove the spinach from the skillet and set aside. 

2. Add 2 tablespoons of butter to the same pot and increase the heat to medium-high. Throw in the artichoke hearts and stir them around until they get a little color, 1 to 2 minutes. Remove the artichokes from the pot and set them aside.

3. Reduce the heat to low. Add the remaining 2 tablespoons of butter to the pot. When melted, sprinkle in the flour and whisk to combine. Pour in the milk and whisk to combine. Cook, stirring frequently, until the mixture starts to thicken, 3 to 4 minutes. Add the parmesan, mozzarella, salt and black pepper to taste, and cayenne pepper. Stir to melt. If it's overly thick, splash in the chicken broth

4. Add the artichokes and pasta, tossing gently to combine. Gently fold in the spinach, then pour the pasta into a serving bowl. Sprinkle the top with panko for crunch and crushed red pepper flakes. Serve immediately!