This comforting Italian-inspired dish features tender skinless chicken breasts stuffed with a creamy mixture of ricotta and Swiss cheese. The chicken is pan-seared to golden perfection and served atop buttery fettuccine pasta. A quick, robust sauce made from chicken broth, tomato paste, and fresh chives ties the flavors together, coating the pasta and chicken in savory goodness. Its a hearty, protein-packed meal that feels elegant enough for date night but is simple enough for a busy weeknight. The combination of cheesy filling and rich tomato sauce provides a satisfying texture and deep flavor profile that the whole family will love.
Stuffed Chicken Breasts With Pasta
Description
This comforting Italian-inspired dish features tender skinless chicken breasts stuffed with a creamy mixture of ricotta and Swiss cheese. The chicken is pan-seared to golden perfection and served atop buttery fettuccine pasta. A quick, robust sauce made from chicken broth, tomato paste, and fresh chives ties the flavors together, coating the pasta and chicken in savory goodness. Its a hearty, protein-packed meal that feels elegant enough for date night but is simple enough for a busy weeknight. The combination of cheesy filling and rich tomato sauce provides a satisfying texture and deep flavor profile that the whole family will love.Ingredients
Directions
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In a small bowl, combine the ricotta cheese, shredded Swiss cheese, dried thyme, and black pepper. Mix until well blended.
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Place a chicken breast on a flat cutting board. Using a sharp knife, cut a 2 1/2-inch slit into one side of the breast to form a deep pocket, being careful not to cut all the way through. Repeat with the remaining five chicken breasts.
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Stuff each chicken breast pocket with approximately 2 tablespoons of the cheese mixture. Season the outside of the chicken breasts with salt and pepper to taste.
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Bring a large pot of salted water to a boil for the pasta.
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In a medium skillet, melt the butter over medium-high heat.
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Add the fettuccine to the boiling water and cook according to package directions until tender. Drain well and set aside.
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Place the stuffed chicken breasts in the melted butter in the skillet. Cook for 6 minutes, turning once.
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Reduce the heat to medium and continue cooking the chicken for 4 to 5 minutes, or until cooked through and no longer pink in the center. Transfer the chicken to a plate and keep warm.
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Remove the skillet from the heat. Add the chicken broth, tomato paste, and chopped chives to the pan. Stir to combine.
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Return the skillet to high heat and bring the sauce to a boil, cooking for 2 minutes to thicken slightly.
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Place the cooked fettuccine on a serving platter. Arrange the stuffed chicken breasts on top of the pasta. Spoon the hot tomato broth sauce over the pasta and chicken. Serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 314.9kcal
- % Daily Value *
- Total Fat 15.5g24%
- Saturated Fat 8.4g43%
- Cholesterol 122.2mg41%
- Sodium 107.2mg5%
- Total Carbohydrate 1.3g1%
- Dietary Fiber 0.1g1%
- Sugars 0.9g
- Protein 41.1g83%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the chicken breasts are of similar size for even cooking. If they vary significantly, pound the thicker ones slightly to match the thickness of the thinner ones.
You can use regular fettuccine instead of dried tomato fettuccine, but the tomato-infused pasta adds an extra layer of flavor that complements the sauce.
For a richer sauce, you can add a splash of heavy cream or a pat of extra butter to the broth mixture at the end.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop with a splash of broth to prevent the chicken from drying out.
