Creamy Stuffed Chicken

Creamy Stuffed Chicken is an easy yet decadent meal that everyone will love. Grilled chicken stuffed with spinach, roasted red peppers, and cream cheese, then topped with a drool-worthy creamy sauce.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 chicken breasts


For the chicken:

  • 4 boneless, skinless chicken breasts
  • black pepper
  • Salt
  • 4 ounces Arla Original cream cheese
  • 6 ounces spinach, chopped roughly
  • 1/3 cup roasted red peppers, chopped
  • 2 TBS shredded parmesan cheese
  • 2 cloves garlic
  • 1/2 tsp dried basil

For the sauce:

  • 2 TBS butter
  • 2 cloves garlic
  • 2 stalks chopped green onions
  • 3 ounces Arla Original cream cheese
  • 1 cup milk (I used almond milk but you can use any variety)
  • 1 cup parmesan cheese
  • remaining spinach mixture


For the chicken:

  1. Mix Arla Original cream cheese, spinach, roasted red peppers, parmesan cheese, garlic, and basil in a bowl.

  2. Slice a pocket into the chicken breasts, taking care not to slice through the bottom or opposite side. **I recommend using a small paring knife for this step.

  3. Stuff about 1/3 cup of the spinach mixture into the pocket, then seal the seam with a toothpick or two. Reserve remaining spinach mixture.

  4. Season tops and bottoms of chicken breasts with salt and pepper. 

  5. Using a grill pan or an actual grill, place chicken breasts over medium heat, and cook for about 5 minutes on each side or until cooked through. Remove from heat and set aside.

For Sauce:

  1. In a small sauce pot, melt butter and saute garlic. Add chopped green onions, Arla Original cream cheese, milk, and parmesan cheese; mix until melted and well combined.

  2. Add remaining spinach mixture to the sauce; stir in using a fork. Simmer until thickened and everything is melted and combined. 

  3. Keep over low heat, mixing occasionally until the chicken and pasta are ready.