1-First, cook 16 ounces of penne pasta in a large pot of salted water until it’s just right, then set aside about 1 cup of the pasta cooking liquid before draining.

2-While the pasta boils, melt 2 tablespoons of the unsalted butter in a large pot over medium heat and add 10 ounces of fresh spinach, stirring until it’s slightly wilted, which takes about 1 minute, and then drain it in a colander.

3-Next, in the same pot, add the remaining 4 tablespoons of unsalted butter, 4 ounces of cream cheese pieces, 1 cup of sour cream, and 1 cup of shredded Parmesan cheese; stir until everything melts and starts bubbling.

4-Once the cheese mixture is ready, stir in the 2 cans (15 ounces each) of drained quartered artichoke hearts and cook for 1-2 minutes to blend the flavors.

5-Add the drained spinach, 1 large or 2 small pressed garlic cloves, and 4 ounces of drained diced jalapeños if you want some heat; cook until all ingredients are hot and well combined.

6-Finally, toss in the cooked penne pasta and mix everything together, using the reserved pasta cooking liquid to adjust the sauce’s consistency and keep the pasta moist.