Stuffed Chicken Spinach Rigatoni (Print Version)
# Ingredients:
→ Stuffed Chicken Breasts
01 -
4 large boneless, skinless chicken breasts
02 -
1 cup cream cheese, softened
03 -
5 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 -
8 oz rigatoni pasta
10 -
3 cups fresh spinach
11 -
2 tablespoons unsalted butter
12 -
1 medium onion, finely diced
13 -
2 cups heavy cream
14 -
1 cup freshly grated Parmesan cheese
15 -
1 tablespoon all-purpose flour
16 -
¼ teaspoon ground nutmeg
17 -
1½ teaspoons salt
# Instructions:
01 -
Preheat oven to 375°F. Butterfly each chicken breast by slicing horizontally without cutting all the way through. Season inside and outside with 1½ teaspoons salt and ½ teaspoon pepper. Mix softened cream cheese, chopped sun-dried tomatoes, parsley, and a pinch of salt and pepper. Spread filling inside each breast, close, and secure with toothpicks.
02 -
Heat butter and olive oil in a large oven-safe skillet over medium heat. Sear stuffed chicken breasts for 3-4 minutes per side until golden brown. Transfer to a parchment-lined baking sheet and bake for 20 minutes or until internal temperature reaches 165°F. Set aside to rest.
03 -
While chicken bakes, cook rigatoni in salted boiling water according to package directions until al dente. Drain and set aside.
04 -
In the same skillet used for chicken, melt butter over medium heat. Add diced onion and 1 teaspoon salt, sautéing for 5 minutes until soft and translucent. Pour in heavy cream and cook, stirring frequently, for 5 minutes until it begins to thicken.
05 -
In a small bowl, whisk flour with 3 tablespoons water until smooth. Stir this mixture into the cream sauce and cook for 5 more minutes until thickened. Add grated Parmesan, nutmeg, and fresh spinach. Simmer until spinach wilts, about 3-5 minutes.
06 -
Add cooked rigatoni to the skillet and toss to coat evenly in the creamy spinach sauce. Plate the pasta and top with sliced stuffed chicken breasts. Remove toothpicks before serving and enjoy immediately while hot.
# Notes:
01 -
Butterfly the chicken carefully to create an even pocket for the filling without cutting all the way through
02 -
Secure with toothpicks to prevent the cream cheese filling from leaking during cooking
03 -
Use the same skillet for chicken and sauce to capture all the flavorful browned bits
04 -
Let chicken rest after baking to allow juices to redistribute for maximum tenderness