Description
A hearty and nourishing dish featuring spinach stuffed chicken served over creamy rigatoni, bringing warmth to any table.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup fresh spinach, chopped
- 1/2 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- 1 tbsp olive oil
- Toothpicks, for securing
- 12 oz rigatoni pasta
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated parmesan cheese
- 1 cup fresh spinach
- Salt and black pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, combine spinach, cream cheese, mozzarella, parmesan, minced garlic, salt, and pepper until smooth.
- Cut a pocket into each chicken breast, stuff with the spinach mixture, and secure with toothpicks.
- Heat olive oil in an oven-safe skillet over medium heat; sear chicken on each side for 3-4 minutes until golden brown.
- Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is fully cooked.
- Cook rigatoni in salted boiling water until al dente; drain and set aside.
- Melt butter in a large saucepan over medium heat, then sauté minced garlic until fragrant.
- Pour in heavy cream and chicken broth, bringing to a gentle simmer.
- Stir in grated parmesan until melted, then add spinach and season with salt and pepper.
- Toss cooked rigatoni into the creamy sauce until coated.
- Serve stuffed chicken over creamy spinach rigatoni.
Notes
Ensure the chicken pockets are stuffed just enough to prevent bursting. Measure ingredients carefully for balanced flavor.
- Prep Time: 15
- Cook Time: 40
- Category: Main Course
- Method: Baking
- Cuisine: American-Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 2g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 19g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg