This creamy stuffed chicken is a total flavor bomb! The chicken breasts are packed with cream cheese, herbs, and sun-dried tomatoes, then seared to get that crispy outside before baking. Served with a super creamy rigatoni pasta and spinach sauce, it's the ultimate cozy yet fancy meal.
This dish is perfect for a cozy weeknight dinner or when you're craving something comforting and a little fancy. This recipe was inspired by the 2024 Milk Calendar!
If you love quick & savoury meals, you are also gonna love my: Marry Me Chicken Pasta Recipe, Creamy Shrimp Linguine & Creamier Carbonara!
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Ingredients
For the Stuffed Chicken Breasts:
- Boneless, Skinless Chicken Breasts
- Cream cheese
- Sun-dried tomatoes
- Fresh parsley
- Black pepper
- Butter
- Olive oil
For the Creamy Spinach Rigatoni:
- Fresh spinach
- Unsalted butter
- Onion
- Heavy cream
- Parmesan cheese
- All-purpose flour
- Ground nutmeg
- Rigatoni
See recipe card for quantities.
Instructions
Season & butterfly the chicken breasts.
Make cream cheese mixture & stuff chicken, secure with toothpicks.
Sear chicken on each side.
Serve and enjoy!
- Stuffed Chicken Breasts: Preheat oven to 375°F (190°C). Butterfly and season chicken. Mix cream cheese, sun-dried tomatoes, parsley, and seasoning, then fill the chicken. Secure with toothpicks.
- Sear the Chicken: Heat butter and oil in a skillet. Sear the chicken 3-4 minutes per side, then transfer to a baking sheet. Bake for 20 minutes or until 165°F (74°C) inside.
- Creamy Spinach Rigatoni: In the same skillet, cook onion in butter. Add cream, thicken with flour, then stir in Parmesan, nutmeg, and spinach. Toss with cooked rigatoni.
- Serve: Plate pasta and top with chicken. Enjoy!
Substitutions
- Boneless, skinless chicken breasts: Substitute with boneless thighs, turkey breast, or a vegetarian option like tofu or portobello mushrooms.
- Cream cheese: Use ricotta, mascarpone, goat cheese, or a dairy-free cream cheese.
- Sun-dried tomatoes: Replace with roasted red peppers, fresh tomatoes, or olives.
- Fresh parsley: Try basil, cilantro, dill, or dried parsley.
- Butter: Swap with olive oil, ghee, or a dairy-free margarine.
- Olive oil: Use vegetable oil, avocado oil, or coconut oil.
- Fresh spinach: Substitute with kale, arugula, or frozen spinach.
- Onion: Try shallots, leeks, or green onions.
- Heavy cream: Use half-and-half, coconut milk, or cashew cream for a lighter option.
- Parmesan cheese: Swap with Pecorino Romano, Asiago, or a dairy-free cheese alternative.
- All-purpose flour: Use cornstarch, arrowroot powder, or almond flour for gluten-free options.
Equipment
- Cutting Board
- Knife
- Oven Safe Skillet or Large Pan & Baking Tray
Storage
Store leftover stuffed chicken and pasta in an airtight container in the fridge for up to 3 days. To reheat, warm the chicken and pasta in the microwave or in an oven at 350°F (175°C) until heated through. Add a splash of cream or water to the pasta to maintain its creamy texture.
Top tips for Success!
- Don’t Overstuff: Ensure the chicken breasts are not overstuffed to prevent the filling from leaking out during cooking. Use just enough filling to comfortably close the chicken.
- Searing Temperature: Make sure the skillet is hot enough before adding the chicken. A good sear locks in moisture and adds flavor, so aim for a nice golden-brown crust.
- Check Chicken Temperature: Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (74°C) to ensure it’s fully cooked and safe to eat.
FAQ
To keep your stuffing from oozing out, make sure to really seal those chicken breasts up tight with toothpicks or some kitchen twine after you stuff them. Also, don’t go overboard with the filling; a little bit goes a long way!
Marinating the chicken in some olive oil, lemon juice, garlic, and herbs can really amp up the flavor. Don’t forget to season both the chicken and the stuffing with plenty of salt and pepper to make it pop!
The easiest way is to grab a meat thermometer. You want the internal temp to hit 165°F (74°C) to make sure it’s safe to eat. Just check the thickest part, especially where the stuffing is!
Related
Looking for other quick recipes like this? Try these:
Pairing
These are my favorite pasta dishes to serve with this creamy stuffed chicken!
Creamy Stuffed Chicken with a Creamy Spinach Rigatoni
Ingredients
Equipment
Method
- 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 teaspoon of salt and ½ teaspoon of 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.
- 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.
- In the same skillet, melt the butter over medium heat. Add the diced onion and 1 teaspoon of 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 tablespoon of 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.
- Plate the creamy spinach rigatoni and top with the stuffed chicken breasts. Serve immediately and enjoy!
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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