Creamy Stuffed Chicken Spinach Rigatoni

Creamy stuffed chicken with creamy spinach rigatoni is a dream dinner when you want comfort and a little wow factor on a weeknight or with guests. The chicken bakes up juicy with a velvety filling that oozes out onto tender pasta and a rich cheesy spinach sauce. It is one of those meals that tastes like you worked all day but is completely doable even when you are pressed for time.

I served this on a Sunday when friends stopped by unexpectedly. It was such a hit I had texts asking for the recipe before the night ended. It has become our favorite cozy meal for cool evenings and celebrations.

Ingredients

• Boneless skinless chicken breasts: choose large ones for easier stuffing they stay juicy
• Cream cheese: makes the filling extra creamy always soften for easier mixing
• Sun dried tomatoes: for sweet tang I look for oil packed for the best flavor
• Fresh parsley: brings brightness chop finely so it blends into the filling
• Salt and black pepper: seasoning is important on every layer so do not skimp
• Butter and olive oil: create a golden crust and extra richness use unsalted butter for better control
• Fresh spinach: adds nutrition and a fresh earthy flavor pick leaves that are vibrant and not wilted
• Yellow onion: builds sweetness into the sauce always dice small so it cooks evenly
• Heavy cream: is the base of the sauce for lush texture use high quality for best results
• Fresh Parmesan: adds an umami punch always grate yourself for best melt
• All purpose flour: thickens the sauce a touch
• Nutmeg: gives subtle warmth and depth just a pinch transforms everything
• Rigatoni pasta: holds all the creamy sauce choose one with ridges for maximum cling

Step-by-Step Instructions

Prep the Chicken:

Butterfly each chicken breast by slicing it horizontally but not all the way through. You want to be able to open it up like a book. Season thoroughly inside and out with most of the salt and pepper. This ensures every bite has flavor.

Make the Filling:

In a small bowl combine your softened cream cheese sun dried tomatoes parsley and a pinch of salt and pepper. Mix until well blended and smooth. You want the tomatoes and herbs evenly distributed so you get a little of everything in each bite.

Stuff and Secure:

Spread the filling generously inside each chicken breast. Close them up and secure with toothpicks. Make sure the filling is tucked inside to prevent it from leaking out during searing.

Sear the Chicken:

Heat butter and olive oil in a large skillet over medium heat until you hear a sizzle. Add the stuffed chicken breasts and let them cook for about three to four minutes per side. Look for a golden crust without burning.

Bake the Chicken:

Once both sides are golden transfer the chicken to a parchment lined baking sheet. Place in a preheated oven and bake for twenty minutes or until a thermometer in the thickest part reads one sixty five degrees Fahrenheit. Let the chicken rest so the juices stay inside.

Start the Rigatoni Sauce:

Use the same pan to melt butter over medium heat. Toss in diced onion and salt sauté until the onion is soft and translucent. This builds the savory base of your sauce.

Build the Creamy Sauce:

Pour in the heavy cream stir and let it cook until it starts to thicken. Whisk the flour with a bit of water in a small bowl then stir it into the cream. Keep simmering until you see a silky creamy texture.

Finish the Sauce:

Add grated Parmesan nutmeg and fresh spinach. Simmer until the spinach wilts and the sauce is smooth. This usually takes just a few minutes.

Combine Pasta and Sauce:

Add cooked rigatoni directly into the skillet. Toss gently so every bit of pasta is coated in the creamy spinach goodness.

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The sun dried tomatoes in the filling make every bite a little unexpected and special. My daughter once said it was like finding a treasure hidden in her chicken. Whenever I make this my kitchen instantly fills with such a cozy smell that everyone seems to wander in before it is ready.

Storage Tips

This meal keeps well in the fridge for up to three days. Place leftovers in an airtight container and reheat gently in the oven or microwave. If possible slice the chicken before reheating so it heats more evenly without drying out.

Ingredient Substitutions

If cream cheese is not available ricotta or mascarpone works wonderfully in the chicken filling. You can swap out fresh spinach for frozen just be sure to squeeze out excess moisture first. Any short pasta shape will work if rigatoni is not on hand.

Serving Suggestions

Serve with a crisp green salad and a squeeze of lemon for freshness. A glass of white wine or sparkling water brings it all together elegantly. For a special touch top with extra grated Parmesan just before bringing the dish to the table.

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Cultural Context

Stuffed chicken is a beloved family dish in many European homes where cheese and herbs are common pantry staples. The creamy spinach pasta takes a little inspiration from Italian trattorias where vegetables shine in everyday cooking. This mashup captures the best of both.

Recipe Questions & Answers

→ How do I prevent the chicken from drying out?

Make sure to not overcook the chicken; bake only until it reaches 165°F and allow it to rest before slicing to retain juices.

→ Can I use frozen spinach in the pasta?

Yes, thaw and drain frozen spinach before adding it to the sauce to prevent excess moisture.

→ What cheeses work as a substitute for Parmesan?

Pecorino Romano or Grana Padano are great alternatives that maintain a similar salty, nutty profile.

→ Should the rigatoni be cooked fully before mixing with the sauce?

Cook rigatoni just al dente so it can absorb some of the creamy sauce without becoming mushy.

→ Can the filling for the chicken be prepared ahead of time?

Yes, the cream cheese mixture can be prepped and refrigerated up to one day in advance for easy assembly.