Ingredients
- Boneless skinless chicken breasts: Essential for stuffing and stay juicy when baked Select thick pieces for easier butterflying
- Cream cheese: Provides creamy rich texture in the filling Go for full fat for best results and let it soften before mixing
- Sun dried tomatoes: Punch up the flavor and add savory tang Choose ones packed in oil for extra flavor and chop them finely
- Fresh parsley: Brings brightness and freshness Use flat leaf if you can
- Salt and black pepper: You need both inside and outside for depth Use kosher salt and fresh cracked pepper if possible
- Butter: Makes the chicken golden and the sauce silky Use unsalted if you want to control sodium
- Olive oil: Helps in searing and prevents butter from burning Go for extra virgin for better taste
- Fresh spinach: Turns the pasta super vibrant and healthy Pick dark green leaves that are crisp not soggy
- Onion: Layers flavor into the sauce Look for a firm onion with no soft spots
- Heavy cream: Key for a smooth and rich sauce Use fresh not ultra pasteurized if possible
- Parmesan cheese: Adds nuttiness and melts wonderfully For the best flavor buy a block and grate it yourself
- All purpose flour: Helps thicken your sauce Sift if lumpy to avoid clumps
- Ground nutmeg: Adds warmth to the creamy sauce Just a little goes a long way
- Rigatoni: Robust pasta that holds up well in sauce Cook until just al dente so it does not get mushy
Step-by-Step Instructions
- Butterfly and Season the Chicken:
- Carefully slice each chicken breast horizontally so you can stuff it but do not cut all the way through Sprinkle salt and black pepper outside and inside for even flavor
- Mix and Fill the Chicken:
- Combine the softened cream cheese sun dried tomatoes parsley and a pinch of salt and pepper in a small bowl Stir until blended Spread this filling into the opened chicken breasts then secure with toothpicks so the filling does not leak out
- Sear the Chicken:
- Heat butter and olive oil in a large skillet over medium heat Once bubbling and hot lay in the stuffed chicken breasts Sear each side for about three to four minutes until deeply golden brown
- Bake the Chicken:
- Transfer the seared chicken to a parchment lined baking sheet Slide into the oven at 375 F Let it bake for about twenty minutes or until its internal temp reads one hundred sixty five F Rest the chicken for a few minutes before slicing
- Build the Spinach Sauce:
- In the same skillet melt butter and toss in diced onion and salt Gently cook five minutes until soft and translucent Pour in heavy cream and cook stirring often until it thickens about five minutes
- Thicken and Finish the Sauce:
- Mix flour with a splash of water until smooth Stir this slurry into the cream sauce and let cook for five minutes more Now add parmesan nutmeg and spinach Let the spinach wilt gently in the hot sauce
- Combine with Rigatoni:
- Toss the cooked rigatoni directly into the skillet Coat every tube with the sauce for best flavor
- Serve It Up:
- Serve a bed of creamy spinach rigatoni on a plate Slice stuffed chicken and lay on top Dig in while everything is hot and creamy