Tender chicken breasts filled with a rich cream cheese and sun-dried tomato mixture, served over a luscious Parmesan spinach rigatoni—this dish is indulgent, flavorful, and surprisingly easy to pull off.
Creamy Stuffed Chicken with Spinach Rigatoni
Ingredients
| Ingredient | Quantity |
|---|---|
| For the Chicken | |
| Boneless chicken breasts | 4 |
| Cream cheese, softened | 8 oz |
| Sun-dried tomatoes, finely chopped | 5 (about 10 g) |
| Fresh parsley, chopped | 2 tbsp |
| Salt, divided | 2 tsp |
| Black pepper, divided | 1 tsp |
| Butter | 2 tbsp |
| Olive oil | 1 tbsp |
| For the Creamy Spinach Rigatoni | |
| Fresh spinach | 3 cups |
| Unsalted butter | 2 tbsp |
| Onion, finely diced | 1 medium |
| Heavy cream | 2 cups |
| Parmesan cheese, freshly grated | 1 cup |
| All-purpose flour | 1 tbsp |
| Ground nutmeg | ¼ tsp |
| Salt | 1½ tsp |
| Rigatoni, cooked al dente | 8 oz |
Steps
Prepare the Chicken:
Preheat the oven to 375°F (190°C). Carefully butterfly each chicken breast by slicing horizontally, making sure not to cut all the way through. Season both the inside and outside with 1½ teaspoons of salt and ½ teaspoon of black pepper.
Make the Filling:
In a bowl, combine the softened cream cheese, chopped sun-dried tomatoes, parsley, and a pinch of salt and pepper. Mix until smooth. Spoon the mixture evenly into each chicken breast, then close and secure with toothpicks to hold the filling in place.
Sear and Bake:
Heat butter and olive oil in a large skillet over medium heat. Once the butter starts to foam, add the stuffed chicken breasts and sear for 3–4 minutes on each side until golden brown. Transfer the chicken to a parchment-lined baking sheet and bake for 20 minutes, or until the internal temperature reaches 165°F (74°C). Let the chicken rest briefly before serving.
Make the Sauce:
Using the same skillet, melt the butter over medium heat. Add the diced onion and 1 teaspoon of salt, sautéing for about 5 minutes until soft and translucent. Pour in the heavy cream and let it simmer for about 5 minutes, stirring occasionally, until it begins to thicken. In a small bowl, whisk the flour with 3 tablespoons of water until smooth, then stir it into the sauce. Cook for another 5 minutes, allowing the sauce to thicken further.
Finish the Pasta:
Stir in the grated Parmesan cheese, nutmeg, and fresh spinach. Cook for 3–5 minutes until the cheese melts and the spinach wilts. Toss the cooked rigatoni in the sauce until each piece is well coated.
Serve:
Spoon the creamy spinach rigatoni onto plates and top with the stuffed chicken breasts. Serve immediately for the best texture and flavor.
This creamy stuffed chicken with spinach rigatoni is rich, elegant, and full of layered flavors—perfect for special occasions, date nights, or when you want to impress with minimal effort.
