Spinach-Stuffed Chicken with Linguine Recipe
Spinach-Stuffed Chicken with Linguine Recipe photo by Taste of Home
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Spinach-Stuffed Chicken with Linguine Recipe

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Worthy of an anniversary or an unexpected promotion, this elegant stuffed and rolled chicken looks gorgeous and tastes delicious. —Simple & Delicious Test Kitchen
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 4 servings


  • 3 garlic cloves, minced
  • 1/3 cup butter, divided
  • 1 package (6 ounces) fresh baby spinach
  • 1/4 cup shredded Parmesan cheese
  • 1/4 teaspoon salt
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 cup ricotta cheese
  • 1 large egg, beaten
  • 3/4 cup seasoned bread crumbs
  • 8 ounces uncooked linguine
  • 1/2 cup salsa

Nutritional Facts

1 stuffed chicken breast with 1 cup linguine: 681 calories, 27g fat (14g saturated fat), 203mg cholesterol, 848mg sodium, 57g carbohydrate (5g sugars, 3g fiber), 52g protein.


  1. In a large skillet, saute garlic in 1 tablespoon butter until tender. Add spinach and cook just until wilted. Remove from the heat; stir in Parmesan cheese and salt.
  2. Flatten chicken to 1/4-in. thickness. Spread ricotta cheese and spinach mixture over the center of each chicken breast. Roll up and secure with toothpicks.
  3. Place egg in a shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken in egg, then coat with crumbs. In a large skillet, brown chicken in 2 tablespoons butter. Place chicken, seam side down, in a greased 11-in. x 7-in. baking dish.
  4. Bake, uncovered, at 375° for 25-30 minutes or until a thermometer reads 170°.
  5. Meanwhile, cook linguine according to package directions. Drain linguine; toss with remaining butter and salsa. Discard toothpicks from chicken. Serve with linguine. Yield: 4 servings.
Originally published as Spinach Stuffed Chicken with Linguine in Simple & Delicious June/July 2012, p13

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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melita123 User ID: 479569 231571
Reviewed Aug. 22, 2015

"I cut the recipe in half, but used more garlic and it turned out really delicious. The meat was moist and not salty. I did not use the linguini. Delicious!!"

kckamargo63 User ID: 7981779 219557
Reviewed Feb. 2, 2015

"We teally loved chicken prepared this way, although I used butter rather than egg for breading the chicken."

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