Creamy Stuffed Chicken Spinach rigatoni has become my go-to for those nights when I crave something decadent but don’t have hours to spare. I first discovered this magical combination when I was trying to recreate a restaurant dish at home, and honestly, this one-pan wonder blew me away! The way the tender chicken pieces, wilted spinach, and melty cheeses meld into a rich, luscious sauce coating every piece of rigatoni is pure comfort. It smells amazing as it simmers, promising a truly satisfying meal. If you’re looking for an easy creamy spinach chicken recipe that feels incredibly special, you’ve come to the right place. Let’s get cooking!
Why You’ll Love This Creamy Stuffed Chicken Spinach
This dish is a weeknight game-changer for so many reasons!
- One-Pan Wonder: Minimal cleanup means more time enjoying your meal.
- Incredibly Flavorful: The combination of seasoned chicken, creamy sauce, and tender pasta is pure bliss.
- Restaurant-Quality at Home: You’ll feel like you’re dining out with this elevated, yet easy, creamy spinach stuffed chicken breast.
- Quick Preparation: Ready in under an hour, it’s perfect for busy evenings.
- Customizable Spice: Easily adjust the red pepper flakes to make it as mild or spicy as you like.
- Hearty and Satisfying: It’s a complete meal that will leave everyone feeling full and happy.
- Deliciously Cheesy: With ricotta, cream cheese, mozzarella, and Parmesan, every bite is wonderfully cheesy.
- Perfect for Meal Prep: This easy creamy spinach chicken recipe reheats beautifully, making leftovers a treat.
Ingredients for Creamy Stuffed Chicken Spinach Rigatoni
Gather these ingredients for a truly delightful creamy chicken breast recipe with spinach. This recipe brings together familiar flavors in a new, exciting way, making it an easy chicken breast stuffed with spinach and cream cheese dream!
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-size pieces – this is the protein base for our dish
- 2 tsp Italian seasoning – for that classic herbaceous flavor
- 1 tsp garlic powder – a foundational savory note
- 1 tsp salt – to enhance all the other flavors
- 1/2 tsp black pepper – for a subtle kick
- 2 tbsp olive oil – for sautéing and browning
- 1 lb rigatoni pasta – its ridges hold the creamy sauce beautifully
- 4 cups chicken broth – the liquid base for cooking the pasta
- 1 cup heavy cream – essential for that rich, decadent sauce
- 1/2 cup white wine (optional) – adds a layer of complex flavor
- 3 cloves garlic, minced – for fresh, pungent aroma
- 1 medium onion, diced – provides sweetness and depth
- 5 oz fresh baby spinach – wilts down to add color and nutrients
- 8 oz cream cheese, softened – the key to our ultra-creamy filling
- 1 cup ricotta cheese – adds a lovely lightness and creaminess
- 1 cup mozzarella cheese, shredded – for that gooey, cheesy pull
- 3/4 cup Parmesan cheese, grated – adds a sharp, salty finish
- 2 tbsp fresh lemon juice – brightens up the rich sauce
- 1/2 tsp red pepper flakes (optional) – for a touch of heat
- 1/4 cup fresh basil, chopped – for a fresh, aromatic garnish
- 2 tbsp fresh parsley, chopped – more fresh herbs for flavor
- Extra Parmesan for serving – because you can never have too much!
- Lemon wedges – for an optional fresh squeeze of brightness
How to Make Creamy Stuffed Chicken Spinach Rigatoni
This recipe transforms simple ingredients into a restaurant-worthy meal right in your own kitchen. Follow these straightforward steps to create a delicious one-pan pasta dish that’s perfect for any night of the week. Get ready for the best creamy stuffed chicken spinach experience!
- Step 1: Prepare and Cook the Chicken
First, toss your bite-sized chicken pieces with Italian seasoning, garlic powder, salt, and pepper. Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat until shimmering. Add the seasoned chicken and cook, stirring occasionally, until it’s golden brown and cooked through, about 6-8 minutes. Remove the chicken to a plate and set it aside for later.
- Step 2: Sauté Aromatics and Deglaze
In the same skillet, add your diced onion and sauté for about 3-4 minutes until it starts to soften and smells sweet. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. If you’re using white wine, pour it in now and let it bubble and reduce for about 2 minutes, scraping up any browned bits from the bottom of the pan. For more information on deglazing, check out this guide.
- Step 3: Cook the Pasta
Now, add 1 pound of rigatoni pasta directly to the skillet. Pour in the 4 cups of chicken broth. Bring the liquid to a rolling boil, then reduce the heat to medium. Let it simmer, stirring occasionally, for about 12-15 minutes, or until the pasta is perfectly al dente and most of the liquid has been absorbed.
- Step 4: Create the Creamy Sauce
Reduce the heat to low. Stir in the 1 cup of heavy cream until it’s well combined with the broth mixture. Add the softened 8 oz cream cheese, 1 cup ricotta cheese, and half of the shredded mozzarella. Stir gently but constantly until all the cheeses are completely melted and the sauce is wonderfully smooth and creamy. It should smell amazing!
- Step 5: Combine and Wilt Spinach
Return the cooked chicken pieces to the skillet. Add the 5 oz of fresh baby spinach and stir it into the creamy pasta mixture. Watch as the spinach quickly wilts down. Stir in the 2 tablespoons of fresh lemon juice, red pepper flakes (if using), and half of the grated Parmesan cheese. Mix everything until it’s beautifully combined.
- Step 6: Melt Toppings and Rest
Sprinkle the remaining shredded mozzarella and grated Parmesan cheese evenly over the top of the pasta and chicken mixture. Cover the skillet with a lid and let it sit for 2-3 minutes. This short rest allows the cheese to melt into a gooey, delicious topping without overcooking everything.
- Step 7: Garnish and Serve
Uncover the skillet. Garnish generously with the chopped fresh basil and parsley. Serve immediately, with extra Parmesan cheese on the side for sprinkling and fresh lemon wedges for anyone who wants an extra burst of citrusy flavor. Enjoy this delightful creamy chicken breast recipe with spinach!
Pro Tips for the Best Creamy Stuffed Chicken Spinach
To ensure your Creamy Stuffed Chicken Spinach Rigatoni is absolutely perfect every time, I’ve picked up a few tricks. These tips will help you achieve that restaurant-quality taste and texture right in your own kitchen. Follow them for a truly delicious and satisfying meal.
- Use softened cream cheese; it blends much more smoothly into the sauce, preventing lumps and ensuring maximum creaminess.
- Don’t overcook the pasta initially, as it will continue to cook in the sauce. Aim for al dente.
- Taste and adjust seasonings before serving. A little extra salt, pepper, or lemon juice can make a big difference.
What’s the secret to a perfectly creamy sauce?
The secret to an ultra-creamy sauce lies in the combination of softened cream cheese and ricotta, gently melted over low heat. For an even richer flavor in your creamy spinach stuffed chicken, consider adding a splash of white wine to deglaze the pan before the broth. For more on cheese, explore different cheese types.
Can I make Creamy Stuffed Chicken Spinach ahead of time?
Yes, you can prepare the components ahead of time! Cook the chicken and sauté the onions and garlic. You can also cook the pasta separately. Store them in airtight containers in the fridge. When ready to finish, combine everything in the skillet and proceed with making the sauce and adding the spinach. This makes assembling this easy creamy spinach chicken recipe even faster. Learn more about meal prepping.
How do I avoid common mistakes with Creamy Stuffed Chicken Spinach?
A common pitfall is using cold cream cheese, which can lead to a lumpy sauce. Always ensure your cream cheese is softened. Another mistake is overcooking the pasta; it should be just al dente as it finishes cooking in the sauce. Finally, don’t skip the lemon juice; it brightens the whole dish and cuts through the richness. For tips on cooking pasta perfectly, see this guide.
Best Ways to Serve Creamy Stuffed Chicken Spinach
This rich and decadent Creamy Stuffed Chicken Spinach Rigatoni is a meal in itself, but it pairs beautifully with a few simple additions to round out your dinner. For a delightful pairing, consider serving it alongside a crisp green salad with a light vinaigrette. The fresh, acidic dressing will cut through the creaminess of the pasta, creating a balanced bite. Another fantastic option is some crusty garlic bread or focaccia. You’ll want something to sop up every last bit of that luscious sauce! If you’re looking for side dish ideas that complement this creamy chicken breast recipe with spinach, think simple and fresh. Explore more food ideas.
Nutrition Facts for Creamy Stuffed Chicken Spinach
This rich and satisfying Creamy Stuffed Chicken Spinach Rigatoni offers a hearty meal. Here’s a breakdown of the approximate nutritional content per serving (recipe makes 6 servings):
- Calories: Approx. 650 kcal
- Fat: Approx. 35g
- Saturated Fat: Approx. 20g
- Protein: Approx. 35g
- Carbohydrates: Approx. 45g
- Fiber: Approx. 3g
- Sugar: Approx. 5g
- Sodium: Approx. 800mg
Nutritional values are estimates and may vary based on specific ingredients used. For more on nutrition, check out general nutrition tips.
How to Store and Reheat Creamy Stuffed Chicken Spinach
After indulging in this delicious creamy chicken spinach casserole, you’ll be happy to know it stores and reheats beautifully, making it perfect for meal prep. Once the dish has cooled completely, transfer any leftovers to an airtight container. Properly stored, this easy creamy spinach chicken recipe will keep well in the refrigerator for about 3 to 4 days. For longer storage, you can freeze portions for up to 3 months. To reheat, thaw frozen portions in the refrigerator overnight. Gently reheat on the stovetop over low heat, adding a splash of cream or broth to restore moisture, or microwave individual servings until heated through. This ensures your spinach stuffed chicken in creamy sauce remains just as delightful as when it was first made.
Frequently Asked Questions About Creamy Stuffed Chicken Spinach
Can I make Creamy Stuffed Chicken Spinach with different types of pasta?
Absolutely! While rigatoni is fantastic for holding the creamy sauce, you can use other pasta shapes like penne, rotini, or even fettuccine. Just ensure you cook it al dente according to package directions before adding it to the sauce. This flexibility makes the easy chicken breast stuffed with spinach and cream cheese recipe even more versatile.
What can I use instead of cream cheese for this creamy chicken spinach casserole?
If you’re out of cream cheese or looking for an alternative, mascarpone cheese can offer a similar richness and creaminess. You could also try a combination of extra ricotta and a bit of heavy cream, though it might not be quite as thick. For a lighter option, a blend of Greek yogurt and a little cornstarch can work, but be sure to add it gently to avoid curdling.
Is it possible to make this creamy spinach stuffed chicken breast recipe spicier?
Definitely! If you love a bit of heat, you can easily amp up the spice level. Increase the amount of red pepper flakes, or for a different kind of heat, consider adding a pinch of cayenne pepper or even some finely minced jalapeño along with the onions and garlic. This customization ensures your homemade creamy spinach chicken is perfectly tailored to your taste.
Can I add other vegetables to this spinach stuffed chicken in creamy sauce?
Yes, feel free to get creative! Mushrooms, sun-dried tomatoes, or even some finely chopped bell peppers can be sautéed with the onions and garlic to add extra flavor and texture. Just make sure not to overcrowd the pan, as you want to ensure everything cooks properly. This makes the best stuffed chicken breast recipes even more exciting.
Variations of Creamy Stuffed Chicken Spinach You Can Try
While this creamy chicken spinach casserole is fantastic as is, there are so many fun ways to switch it up! If you’re looking for different takes on this easy creamy spinach chicken recipe, consider these delicious variations. They offer new flavors and textures while keeping the spirit of the original dish.
- Spicy Creamy Chicken & Spinach Bake: Amp up the heat by adding extra red pepper flakes or a pinch of cayenne pepper to the sauce. You could even sauté some finely diced jalapeño with the onions and garlic for an extra kick. This variation turns the simple creamy chicken breast recipe with spinach into a fiery delight.
- Lemon Herb Creamy Spinach Stuffed Chicken: For a brighter flavor profile, increase the fresh lemon juice and add a variety of fresh herbs like dill or tarragon along with the basil and parsley. This makes for a wonderfully zesty and refreshing take on the classic cheesy spinach stuffed chicken breasts.
- Mushroom & Spinach Stuffed Chicken Bake: Sauté sliced mushrooms with the onions and garlic before adding the pasta. This adds an earthy depth that complements the creamy sauce beautifully. It’s a simple addition that elevates the overall flavor of this creamy chicken and spinach bake.
- Vegetarian Creamy Spinach Pasta: Omit the chicken entirely and use vegetable broth instead of chicken broth. This transforms the dish into a hearty vegetarian pasta that’s just as comforting and delicious, proving that you don’t always need meat for an amazing spinach and cream cheese stuffed chicken-inspired meal.
Creamy Stuffed Chicken Spinach: 1 Easy One-Pan Meal
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Creamy Stuffed Chicken Spinach Rigatoni brings the comforting flavors of stuffed chicken breast into an easy, weeknight-friendly pasta dish. Tender rigatoni captures a rich, creamy sauce with seasoned chicken, wilted spinach, and a blend of cheeses, offering a restaurant-quality meal with minimal cleanup.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-size pieces
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 lb rigatoni pasta
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup white wine (optional)
- 3 cloves garlic, minced
- 1 medium onion, diced
- 5 oz fresh baby spinach
- 8 oz cream cheese, softened
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 3/4 cup Parmesan cheese, grated
- 2 tbsp fresh lemon juice
- 1/2 tsp red pepper flakes (optional)
- 1/4 cup fresh basil, chopped
- 2 tbsp fresh parsley, chopped
- Extra Parmesan for serving
- Lemon wedges
Instructions
- Season chicken pieces with Italian seasoning, garlic powder, salt, and pepper. Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Cook chicken pieces until golden brown and cooked through, about 6-8 minutes. Remove chicken to a plate and set aside.
- In the same pan, add diced onion. Sauté for 3-4 minutes until softened. Add minced garlic and cook for another minute until fragrant. If using wine, add it and let it bubble for 2 minutes.
- Add rigatoni to the pan. Pour in chicken broth and bring to a boil. Reduce heat to medium and cook, stirring occasionally, for about 12-15 minutes until pasta is al dente.
- Reduce heat to low and stir in heavy cream. Add softened cream cheese, ricotta, and half the mozzarella. Stir until all cheeses are melted and the sauce is smooth and creamy.
- Add the cooked chicken back to the pan. Stir in the fresh spinach and watch it wilt. Add lemon juice, red pepper flakes (if using), and half the Parmesan cheese. Mix until well combined.
- Top with remaining mozzarella and Parmesan cheese. Cover and let sit for 2-3 minutes to melt the cheese. Taste and adjust seasoning.
- Serve topped with fresh basil, parsley, and extra Parmesan. Add a squeeze of fresh lemon.
Notes
- For a vegetarian option, omit the chicken and use vegetable broth.
- Ensure cream cheese is softened for easier melting.
- Adjust red pepper flakes to your spice preference.
- This dish reheats well; add a splash of cream or broth if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pan
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 650 kcal
- Sugar: Approx. 5g
- Sodium: Approx. 800mg
- Fat: Approx. 35g
- Saturated Fat: Approx. 20g
- Unsaturated Fat: Approx. 15g
- Trans Fat: Approx. 1g
- Carbohydrates: Approx. 45g
- Fiber: Approx. 3g
- Protein: Approx. 35g
- Cholesterol: Approx. 150mg
