This Creamy Stuffed Chicken is filled with a cheesy spinach and roasted red pepper mixture, and topped with a delicious creamy sauce!
Mix cream cheese, spinach, roasted red peppers, parmesan cheese, garlic, and basil in a bowl.
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.
Stuff about ⅓ cup of the spinach mixture into the pocket, then seal the seam with a toothpick or two. Reserve remaining spinach mixture.
Season tops and bottoms of chicken breasts with salt and pepper.
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.
In a small sauce pot, melt butter and sauté garlic. Add chopped green onions, cream cheese, milk, and parmesan cheese; mix until melted and well combined.
Add remaining spinach mixture to the sauce; stir in using a fork. Simmer until thickened and everything is melted and combined.
Keep over low heat, mixing occasionally until the chicken and pasta are ready.
First published in April 2018. Updated April 2022.
recipe from DomesticSuperhero.com