Okay, so imagine taking all the best parts of stuffed chicken — that creamy spinach and cheese filling — and turning it into a pasta dish that’s basically comfort food heaven in a bowl. This Creamy Stuffed Chicken Spinach Rigatoni is what happens when you take the flavors of elegant stuffed chicken breast and make them weeknight-friendly without losing any of that restaurant-quality deliciousness. We’re talking tender rigatoni tubes that catch every drop of creamy sauce, perfectly seasoned chicken pieces, wilted spinach, and enough cheese to make you question your life choices (in the best way). It’s like eating the inside of a fancy stuffed chicken breast but with pasta to make it even more satisfying. Plus, it’s way easier than actually stuffing chicken breasts and just as impressive.
Why You’ll Love This Recipe
- All the stuffed chicken flavors without the fussy prep work
- Rigatoni tubes are perfect for catching all that creamy goodness
- One-pan pasta magic = minimal cleanup
- Ready in 30 minutes but tastes gourmet AF
- Uses simple ingredients you probably already have
- Perfect for date night or feeding the whole family
- Reheats beautifully for easy leftovers
The Good Stuff You’ll Need
For the Chicken:
- 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
For the Pasta Base:
- 1 lb rigatoni pasta
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup white wine (optional but recommended)
- 3 cloves garlic, minced
- 1 medium onion, diced
For the Spinach Filling Vibes:
- 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)
For Finishing Touches:
- 1/4 cup fresh basil, chopped
- 2 tbsp fresh parsley, chopped
- Extra Parmesan for serving
- Lemon wedges
Let’s Do This
Step 1: Season and Sear That Chicken
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 (it’s coming back to the party later).
Step 2: Build the Flavor Base
In the same pan (don’t clean it — those browned bits are flavor gold), add diced onion.
Sauté for 3-4 minutes until softened and translucent.
Add minced garlic and cook for another minute until fragrant.
If using wine, pour it in now and let it bubble away for 2 minutes.
Step 3: One-Pan Pasta Magic
Add the rigatoni directly to the pan (yes, uncooked!).
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.
The pasta will absorb the broth and create its own starchy, flavorful base.
Step 4: Cream Dream Time
Reduce heat to low and stir in heavy cream.
Add softened cream cheese, ricotta, and half the mozzarella.
Stir until all the cheeses are melted and the sauce is smooth and creamy.
If it seems too thick, add a splash more broth or cream.
Step 5: Spinach and Chicken Reunion
Add the cooked chicken back to the pan along with any juices.
Stir in the fresh spinach and watch it wilt into the creamy goodness.
Add lemon juice, red pepper flakes (if using), and half the Parmesan cheese.
Mix everything together until the spinach is wilted and everything’s well combined.
Step 6: Final Cheese Party
Top with remaining mozzarella and Parmesan cheese.
Cover and let it sit for 2-3 minutes so the cheese melts beautifully.
Taste and adjust seasoning — more salt? More pepper? More cheese? You’re the boss.
Serving Suggestions
Serve in bowls topped with fresh basil, parsley, and extra Parmesan.
A squeeze of fresh lemon brightens everything up beautifully.
Garlic bread or crusty Italian bread for soaking up every drop.
A crisp green salad with balsamic vinaigrette balances the richness.
Switch It Up
Different Proteins: Use rotisserie chicken, turkey, or even Italian sausage.
Veggie Power: Add sun-dried tomatoes, mushrooms, or roasted red peppers.
Pasta Swap: Penne, shells, or ziti work great too — any tube pasta that holds sauce.
Herb Garden: Try fresh oregano, thyme, or sage instead of basil.
Spice It Up: Add diced jalapeños or use spicy Italian seasoning for heat.
Make-Ahead Tips
This reheats beautifully — just add a splash of cream or broth to loosen it up.
You can prep the chicken and vegetables ahead of time.
Store leftovers for up to 4 days in the fridge.
It also freezes well for up to 3 months (though the pasta texture changes slightly).
Questions People Actually Ask
Q: Can I use frozen spinach? A: Fresh is best for texture, but thawed and squeezed-dry frozen spinach works in a pinch. Use about 10 oz frozen.
Q: What if my sauce is too thick/thin? A: Too thick? Add warm broth or cream, a splash at a time. Too thin? Let it simmer uncovered for a few minutes.
Q: Can I make this without wine? A: Absolutely! Just use more chicken broth or add a splash of lemon juice for acidity.
Q: Why cook the pasta in the broth? A: The pasta absorbs all those flavors while cooking, and the starch helps thicken the sauce naturally. It’s one-pan magic!
Q: Can I use different cheeses? A: Sure! Fontina, provolone, or even goat cheese would be delicious. Just keep the proportions similar.
Q: My pasta seems undercooked — help! A: Add more broth and continue cooking until tender. Every pasta cooks a little differently.
Print
Creamy Stuffed Chicken Spinach Rigatoni
- Total Time: 40 minutes
- Yield: 6–8 servings 1x
Description
Okay, so imagine taking all the best parts of stuffed chicken — that creamy spinach and cheese filling — and turning it into a pasta dish that’s basically comfort food heaven in a bowl. This Creamy Stuffed Chicken Spinach Rigatoni is what happens when you take the flavors of elegant stuffed chicken breast and make them weeknight-friendly without losing any of that restaurant-quality deliciousness. We’re talking tender rigatoni tubes that catch every drop of creamy sauce, perfectly seasoned chicken pieces, wilted spinach, and enough cheese to make you question your life choices (in the best way). It’s like eating the inside of a fancy stuffed chicken breast but with pasta to make it even more satisfying. Plus, it’s way easier than actually stuffing chicken breasts and just as impressive.
Ingredients
For the Chicken:
- 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
For the Pasta Base:
- 1 lb rigatoni pasta
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup white wine (optional but recommended)
- 3 cloves garlic, minced
- 1 medium onion, diced
For the Spinach Filling Vibes:
- 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)
For Finishing Touches:
- 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 (it’s coming back to the party later).
In the same pan (don’t clean it — those browned bits are flavor gold), add diced onion.
Sauté for 3-4 minutes until softened and translucent.
Add minced garlic and cook for another minute until fragrant.
If using wine, pour it in now and let it bubble away for 2 minutes.
Add the rigatoni directly to the pan (yes, uncooked!).
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.
The pasta will absorb the broth and create its own starchy, flavorful base.
Reduce heat to low and stir in heavy cream.
Add softened cream cheese, ricotta, and half the mozzarella.
Stir until all the cheeses are melted and the sauce is smooth and creamy.
If it seems too thick, add a splash more broth or cream.
Add the cooked chicken back to the pan along with any juices.
Stir in the fresh spinach and watch it wilt into the creamy goodness.
Add lemon juice, red pepper flakes (if using), and half the Parmesan cheese.
Mix everything together until the spinach is wilted and everything’s well combined.
Top with remaining mozzarella and Parmesan cheese.
Cover and let it sit for 2-3 minutes so the cheese melts beautifully.
Taste and adjust seasoning — more salt? More pepper? More cheese? You’re the boss.
Notes
Serve in bowls topped with fresh basil, parsley, and extra Parmesan.
A squeeze of fresh lemon brightens everything up beautifully.
Garlic bread or crusty Italian bread for soaking up every drop.
A crisp green salad with balsamic vinaigrette balances the richness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~565 kcal
- Carbohydrates: ~52g
- Protein: ~35g