Creamy Stuffed Chicken Spinach Rigatoni (Printable Version)
Juicy chicken breasts filled with creamy cheese, paired with spinach rigatoni in a silky sauce.
# What You'll Need:
→ Stuffed Chicken Breasts
01 -
4 large boneless skinless chicken breasts
02 -
1 cup cream cheese, softened
03 -
10g sun-dried tomatoes, finely chopped
04 -
2 tablespoons fresh parsley, chopped
05 -
2 teaspoons salt, divided
06 -
1 teaspoon black pepper, divided
07 -
2 tablespoons butter
08 -
1 tablespoon olive oil
→ Creamy Spinach Rigatoni
09 -
3 cups fresh spinach
10 -
2 tablespoons unsalted butter
11 -
1 medium onion, finely diced
12 -
2 cups heavy cream
13 -
1 cup freshly grated Parmesan cheese
14 -
1 tablespoon all-purpose flour
15 -
1/4 teaspoon ground nutmeg
16 -
1 1/2 teaspoons salt
17 -
8 oz rigatoni, cooked al dente
# Steps to Follow:
01 -
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 1/2 teaspoons of salt and 1/2 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. Spread the mixture evenly inside each chicken breast. Close the chicken and secure with toothpicks.
02 -
Heat the butter and olive oil in a large skillet over medium heat. Once the butter is sizzling, add the stuffed chicken breasts. Sear for 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). Let rest before serving.
03 -
In the same skillet, melt the butter over medium heat. Add the diced onion and 1 teaspoon of salt, sautéing for 5 minutes until soft and translucent. Pour in the heavy cream and cook, stirring frequently, until thickened, about 5 minutes. In a small bowl, whisk the flour with 3 tablespoons of water until smooth. Stir the mixture into the sauce and cook for another 5 minutes until the sauce thickens further. Stir in the 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 evenly in the sauce.
# Additional Notes:
01 -
Ensure the chicken is cooked to an internal temperature of 165°F (74°C) to avoid undercooking.
02 -
For a deeper flavor, soak the sun-dried tomatoes in hot water before chopping.