Creamy Stuffed Chicken with a Creamy Spinach Rigatoni

This creamy stuffed chicken is a flavor bomb! The chicken is packed with cream cheese and seared to get that crispy outside before baking.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4 people

Ingredients

For the Stuffed Chicken Breasts:

• 4 large boneless skinless chicken breasts
• 1 cup cream cheese, softened
• 5 sun-dried tomatoes (about 10g), finely chopped
• 2 tablespoons fresh parsley, chopped
• 2 teaspoons salt, divided
• 1 teaspoon black pepper, divided
• 2 tablespoons butter
• 1 tablespoon olive oil

For the Creamy Spinach Rigatoni:

• 3 cups fresh spinach
• 2 tablespoons unsalted butter
• 1 medium onion, finely diced
• 2 cups heavy cream
• 1 cup freshly grated Parmesan cheese
• 1 tablespoon all-purpose flour
• ¼ teaspoon ground nutmeg
• 1 ½ teaspoons salt
• 8 oz rigatoni, cooked al dente

Instructions

Prepare the Stuffed Chicken Breasts:
Preheat the oven to 375°F (190°C). Butterfly each chicken breast by slicing it horizontally without cutting all the way through. Season both the inside and outside of the chicken with 1 ½ teaspoons salt and ½ teaspoon black pepper. In a small bowl, combine the softened cream cheese, chopped sun-dried tomatoes, parsley, and a pinch of salt and pepper. Mix until smooth. Spread the cream cheese mixture evenly inside each butterflied chicken breast. Close the chicken and secure with toothpicks to keep the filling in place.

Sear the Chicken:
Heat the butter and olive oil in a large skillet over medium heat. Once the butter is melted and sizzling, add the stuffed chicken breasts. Sear the chicken for about 3–4 minutes per 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). Set aside to rest.

Make the Creamy Spinach Rigatoni:
In the same skillet, melt the butter over medium heat. Add the diced onion and 1 teaspoon salt, sautéing for 5 minutes until the onion turns soft and translucent. Pour in the heavy cream and let it cook, stirring frequently, until it thickens, about 5 minutes. In a small bowl, whisk the flour with 3 tablespoons water until smooth. Stir the flour mixture into the sauce and cook for another 5 minutes until the sauce thickens further. Stir in the grated Parmesan cheese, ground nutmeg, and fresh spinach. Simmer until the spinach wilts, about 3–5 minutes. Add the cooked rigatoni to the skillet and toss to coat the pasta evenly in the creamy spinach sauce.

Serve:
Plate the creamy spinach rigatoni and top with the stuffed chicken breasts. Serve immediately and enjoy!

Notes

• Make Ahead: You can prepare the stuffed chicken breasts and refrigerate them up to 24 hours before cooking. Just add a few extra minutes to baking time if cooking straight from the fridge.
• Substitutions: Use goat cheese or feta instead of cream cheese for a tangier filling. Fresh basil can substitute parsley for a different herbal note.
• Add-ons: For extra crunch, sprinkle toasted pine nuts or walnuts over the rigatoni before serving.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the creamy texture.
• Gluten-Free Option: Use gluten-free rigatoni and a gluten-free flour blend to thicken the sauce.
• Spice it Up: Add crushed red pepper flakes to the sauce or chicken filling for a subtle heat kick.

Print