Creamy Stuffed Chicken Spinach Rigatoni

Creamy stuffed chicken with creamy spinach rigatoni is pure comfort wrapped in golden seared chicken and a rich pasta that will impress any dinner guest. The filling bursts with tangy sun-dried tomatoes and cream cheese, while the pasta gets a dreamy coat of parmesan spinach sauce—this is the dish that turns weeknight meals into something special.

The first time I tried combining stuffed chicken with a creamy pasta side my family was blown away. The clean plates said it all and now this meal is on banquet rotation at our house.

Ingredients

• Boneless skinless chicken breasts: Essential for stuffing and stay juicy when baked Select thick pieces for easier butterflying
• Cream cheese: Provides creamy rich texture in the filling Go for full fat for best results and let it soften before mixing
• Sun dried tomatoes: Punch up the flavor and add savory tang Choose ones packed in oil for extra flavor and chop them finely
• Fresh parsley: Brings brightness and freshness Use flat leaf if you can
• Salt and black pepper: You need both inside and outside for depth Use kosher salt and fresh cracked pepper if possible
• Butter: Makes the chicken golden and the sauce silky Use unsalted if you want to control sodium
• Olive oil: Helps in searing and prevents butter from burning Go for extra virgin for better taste
• Fresh spinach: Turns the pasta super vibrant and healthy Pick dark green leaves that are crisp not soggy
• Onion: Layers flavor into the sauce Look for a firm onion with no soft spots
• Heavy cream: Key for a smooth and rich sauce Use fresh not ultra pasteurized if possible
• Parmesan cheese: Adds nuttiness and melts wonderfully For the best flavor buy a block and grate it yourself
• All purpose flour: Helps thicken your sauce Sift if lumpy to avoid clumps
• Ground nutmeg: Adds warmth to the creamy sauce Just a little goes a long way
• Rigatoni: Robust pasta that holds up well in sauce Cook until just al dente so it does not get mushy

Step-by-Step Instructions

Butterfly and Season the Chicken:

Carefully slice each chicken breast horizontally so you can stuff it but do not cut all the way through Sprinkle salt and black pepper outside and inside for even flavor

Mix and Fill the Chicken:

Combine the softened cream cheese sun dried tomatoes parsley and a pinch of salt and pepper in a small bowl Stir until blended Spread this filling into the opened chicken breasts then secure with toothpicks so the filling does not leak out

Sear the Chicken:

Heat butter and olive oil in a large skillet over medium heat Once bubbling and hot lay in the stuffed chicken breasts Sear each side for about three to four minutes until deeply golden brown

Bake the Chicken:

Transfer the seared chicken to a parchment lined baking sheet Slide into the oven at 375 F Let it bake for about twenty minutes or until its internal temp reads one hundred sixty five F Rest the chicken for a few minutes before slicing

Build the Spinach Sauce:

In the same skillet melt butter and toss in diced onion and salt Gently cook five minutes until soft and translucent Pour in heavy cream and cook stirring often until it thickens about five minutes

Thicken and Finish the Sauce:

Mix flour with a splash of water until smooth Stir this slurry into the cream sauce and let cook for five minutes more Now add parmesan nutmeg and spinach Let the spinach wilt gently in the hot sauce

Combine with Rigatoni:

Toss the cooked rigatoni directly into the skillet Coat every tube with the sauce for best flavor

Serve It Up:

Serve a bed of creamy spinach rigatoni on a plate Slice stuffed chicken and lay on top Dig in while everything is hot and creamy

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My favorite ingredient for this recipe is the cream cheese in the filling. It keeps the chicken from drying out and also makes every bite so luxuriously creamy. One night my daughter volunteered to help stuff the chicken—her little hands were clumsy but that dinner turned into a family laugh and such a great memory.

Storage Tips

Store leftover chicken and pasta in separate sealed containers in the refrigerator. They will stay fresh for up to three days. Reheat gently in a skillet over low heat and add a splash of milk to loosen the sauce.

Ingredient Substitutions

You can swap out the rigatoni for penne or even fusilli if needed. For a lighter dairy option try low fat cream cheese or blend in a bit of ricotta. If you are out of sun dried tomatoes try minced roasted red peppers for a similar burst of flavor.

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Serving Suggestions

This dish works well with a crisp green salad or steamed vegetables on the side. Garnish with extra parmesan or a sprinkle of fresh herbs. For a touch more brightness add a squeeze of lemon over the chicken before serving.

Cultural Context

Stuffed chicken is a beloved classic in Mediterranean cuisine where fillings often include creamy cheese and tangy vegetables. Creamy pasta is a comforting American twist that brings it all together for a meal that feels both special and familiar at once.

Recipe FAQs

→ How do I butterfly a chicken breast?

Slice the chicken breast horizontally, being careful not to cut through completely, so you can open it like a book for filling.

→ What’s the best way to sear the stuffed chicken?

Use a hot skillet with a mix of butter and olive oil, searing on both sides until golden to lock in the juices.

→ Can I substitute the cream cheese filling?

Yes, try ricotta or goat cheese with your favorite herbs for a different flavor profile.

→ Is fresh or frozen spinach better for the rigatoni?

Fresh spinach gives the best texture, but you can use thawed, well-drained frozen spinach in a pinch.

→ How do I know if the chicken is cooked through?

Check that the internal temperature reaches 165°F (74°C) or cut to ensure juices run clear.

→ Can I make parts of this meal ahead of time?

You can prepare the filling and stuff the chicken in advance, storing it covered in the fridge until ready to cook.