Bring a large pot of salted water to a boil.

Cook the pasta according to package directions until it reaches your desired doneness.

Drain the pasta, reserving about 1 cup of the pasta cooking water before draining.

Set the pasta aside.

In a large pot, melt 2 tablespoons butter over medium heat.

Once the butter is melted and hot, add the spinach.

Cook, stirring frequently, until the spinach is just wilted, about 1 minute.

Transfer the spinach to a colander and allow it to drain while preparing the sauce.

Using the same pot, add the remaining 4 tablespoons butter, cream cheese, sour cream, and Parmesan cheese.

Cook over medium heat, stirring frequently, until everything has melted together and the mixture begins to bubble.

Add the Vegetables

Stir in the drained artichokes and cook for 1 to 2 minutes.

Add the drained spinach, pressed garlic, and jalapeños, if using.

Cook until everything is heated through.

Add the cooked pasta to the sauce and toss until evenly coated.

Stir in some of the reserved pasta water, if desired, until the sauce reaches your preferred consistency.

The pasta water helps create a lighter, creamier sauce and keeps the pasta moist.