Save on Pinterest

Spinach-Stuffed Chicken with Linguine

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


  • 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


  • 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.
  • 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.
  • 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 11x7-in. baking dish.
  • Bake, uncovered, at 375° for 25-30 minutes or until a thermometer reads 170°.
  • Meanwhile, cook linguine according to package directions. Drain linguine; toss with remaining butter and salsa. Discard toothpicks from chicken. Serve with linguine.
Nutrition 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.

Recommended Video


Click stars to rate
Average Rating:
  • Donna
    Jul 11, 2020

    Loved it and so easy to make

  • martinimeanie
    Jun 30, 2020

    I followed the recipe as written for the chicken. However, the pasta with salsa kind of threw me off. First of all, I want to say that this recipe is a tad bland. There's not a lot of flavor with the ricotta and parmesan, even paired with the garlic/spinach mixture. Although a nice presentation, it is a recipe that I probably won't try again. Nevertheless, I realized why the salsa was a listed needed to kick up the flavor of these chicken breasts considerably!!

  • melita123
    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
    Feb 2, 2015

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

  • jillmolis16
    Jun 14, 2012

    No comment left