If you love the classic appetizer spinach artichoke dip, you’re going to fall in love with this spinach artichoke stuffed chicken. It’s juicy, cheesy, packed with flavor, and surprisingly easy to make for dinner.
This dish combines everything people love about spinach artichoke dip with juicy chicken and our hearty spinach artichoke pesto dip. It’s hearty, comforting, and impressive enough for guests but easy enough for a weeknight dinner.
If you enjoy creamy dinner recipes like this one, you might also love comforting meals like one-pot chili or fun appetizers such as jalapeno popper egg rolls with chicken.
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Why You’ll Love This Recipe
- Creamy spinach artichoke filling
- Juicy chicken pinwheels
- Rich roasted red pepper parmesan sauce
- Perfect served with pasta
- Great for family dinners or entertaining
Key Ingredients
You’ll find the full list of ingredients and their exact amounts in the recipe card at the bottom of the post.
- Chicken Breast: This is the main protein, providing the hearty base of the dish.
- Spinach Artichoke Pesto Dip: Acts as a flavor-packed shortcut ingredient, bringing creamy texture and spinach, artichoke, and cheesy flavors to the sauce.
- Heavy Whipping Cream: Creates the rich, creamy sauce that coats the chicken and vegetables.
- Parmesan Cheese: Adds salty, nutty flavor while helping thicken and enrich the sauce.
- Red Bell Peppers: Add sweetness, color, and freshness that balance the richness of the creamy sauce.
- Butter: Adds richness and helps build the creamy base of the sauce.
Variations
- Add Bacon: Crispy bacon bits lend smoky flavor to the spinach-artichoke filling.
- Use Different Pasta: Fettuccine, penne, or rigatoni all work beautifully with this creamy sauce.
- Make It Spicier: Add extra red pepper flakes or a dash of cayenne pepper.
- Add Mushrooms: Sautéed mushrooms add extra depth of flavor to the sauce.
How to Make Spinach Artichoke Stuffed Chicken with Red Pepper Cream Sauce
Step 1: Roast the red peppers. Then, cool them in a sealed plastic bag, scrape the flesh away from the skin, and blend until smooth.
Step 2: Cut the chicken breasts into 2-inch strips. Then top them with spinach-artichoke dip and roll them into pinwheels.
Step 3: Gently pull the outside of the strips tight, secure with a toothpick, sprinkle with Slap Ya Mama, and sear until golden on both sides. Set aside.
Step 4: Saute the garlic in butter in the same pan until fragrant. Then, add the heavy cream and seasonings.
Step 5: Bring to a boil. Then, slowly whisk in the Parmesan cheese until smooth. Add the red bell peppers and mix. Then add the chicken and cook until fully cooked.
Step 6: Add the pasta, toss, and top with more Parmesan. Enjoy!
Expert Tips
- Use Thin Chicken Strips: Cutting the chicken into smaller strips makes it easier to roll into pinwheels.
- Secure the Rolls: Toothpicks help hold the chicken together while cooking.
- Roast the Peppers Properly: Allow the peppers to char fully before peeling so they develop a smoky flavor.
- Add Parmesan Gradually: Slowly adding the cheese prevents clumping and ensures a smooth texture.
Spinach Artichoke Stuffed Chicken FAQs
Yes. Using your favorite store-bought dip saves time and still provides great flavor.
Yes. If you want to save time, you can use jarred roasted red peppers instead of roasting fresh ones. Just drain them well before blending.
Yes. Boneless chicken thighs work well and tend to stay extra juicy.
Penne, fettuccine, or rotini hold the creamy sauce very well.
You can prepare the chicken rolls and sauce ahead of time, then combine and reheat before serving.
Yes. Simply skip the pasta and serve the spinach artichoke stuffed chicken with roasted vegetables or cauliflower rice.
Freezing is not recommended. While chicken freezes well, the cream sauce can often break when defrosted.
Perfect Sides for Spinach Artichoke Chicken
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Spinach Artichoke Stuffed Chicken with Red Pepper Cream Sauce
Ingredients
- 2 chicken breast, cut in half lengthwise, then into 2-inch strips
- 1 cup spinach artichoke dip, use your favorite dip
- 4 red bell peppers, or mix of yellow and red
- 2 tablespoon olive oil
- 2 tablespoon Slap ya mama seasoning
- 1 tablespoon garlic, minced
- 1 tablespoon basil
- 2 teaspoons black pepper
- 1 teaspoon red pepper flakes
- 3 cups heavy whipping cream
- 1 cup butter
- 3 cups grated Parmesan
- 16 ounce fettuccine pasta
- Salt, to taste
Instructions
- Set the oven to broil, or at 450.
Roast Red Peppers
- Line a cookie sheet with aluminum foil, and set aside.
- Halve the red bell peppers, and remove veins and seeds.
- Place cut side down on the cookie sheet, and drizzle with 1 tablespoon olive oil.
- Broil or bake for 20 minutes or until skins have completely charred and are black.
- Remove from the oven and place the peppers in a dish covered with a lid or plastic wrap to create steam.
- Once peppers have cooled, with your fingers or a spoon, scrape the charred skin off of the roasted red peppers.
- Add to a blender or Vitamix and blend until smooth. Set aside
Spinach Artichoke Chicken
- On a clean work surface, lay out the chicken breast and cut them in half lengthwise.
- Next, cut chicken into 2-inch strips.
- Add a spoonful of spinach artichoke down the center of each strip of chicken.
- Roll the chicken into a pinwheel shape.
- Gently pull the end section of the chicken tightly around itself (use a toothpick to hold the chicken pinwheels together, if needed, during the cooking process).
- Sprinkle 1 tablespoon of slap ya mamma seasoning over the chicken pinwheels, and set aside.
- In a large sauté pan or frying pan, heat the remaining tablespoon of oil over medium low heat.
- Add the chicken and cook for 5-6 minutes on each side.
- Remove from the pan and set aside.
Pasta
- In a pot filled with water, bring to a boil over medium high heat. Cook pasta according to package directions for al dente. Drain.
Creamy Sauce
- In the same pan the chicken was cooked in, heat the butter and minced garlic.
- Cook for 1 minute or until butter has melted and garlic is fragrant.
- Add the heavy cream, and remaining seasonings.
- Bring to a boil and slowly start adding Parmesan cheese 1⁄2 cup at a time, whisking continuously.
- Add in the pureed red bell peppers, and mix until combined.
- Return the chicken to the pan, and cook for an additional 2-3 minutes.
- Toss pasta in sauce and top with shredded Parmesan.
Notes
- Use Thin Chicken Strips: Cutting the chicken into smaller strips makes it easier to roll into pinwheels.
- Secure the Rolls: Toothpicks help hold the chicken together while cooking.
- Roast the Peppers Properly: Allow the peppers to char fully before peeling so they develop a smoky flavor.
- Add Parmesan Gradually: Slowly adding the cheese prevents clumping and ensures a smooth texture.
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