Easiest Way to Cook Appetizing Mozzarella Stuffed Chicken with Spaghetti in Cream Sauce

Mozzarella Stuffed Chicken with Spaghetti in Cream Sauce. In a large sauce pot, heat the cream of chicken soup and the evaporated milk over medium heat until hot. Add the garlic and herb cream cheese and stir until melted and incorporated into the sauce. CHICKEN: Sprinkle the chicken with a pinch of salt and pepper on both sides.

Add in sun-dried tomato/spinach mixture and top with red pepper flakes (optional). Pat dry chicken with paper towels. Using a sharp knife, cut a slit in the chicken but not all the way through. You can cook Mozzarella Stuffed Chicken with Spaghetti in Cream Sauce using 16 ingredients and 13 steps. Here is how you cook it.

Ingredients of Mozzarella Stuffed Chicken with Spaghetti in Cream Sauce

1. Prepare 3 of large chicken breasts.
2. You need of Fresh mozzarella (block).
3. Prepare 1/2 box of thin spaghetti.
4. It's 2 Tbsp of butter.
5. You need 1 1/2 cups of Italian breadcrumbs.
6. It's 1/2 cup of plain panko.
7. You need 2 cups of grated parmesan.
8. Prepare 1 cup of heavy cream.
9. Prepare 3/4 cup of butter.
10. You need 1 Tbsp of dry italian seasoning.
11. Prepare 2 Tbsp of fresh parsley.
12. Prepare 1 Tbsp of garlic seasoning.
13. You need 1 tsp of salt.
14. It's 1 tsp of pepper.
15. It's 1 Tbsp of minced garlic.
16. You need of Olive oil.

Cut mozzarella into rectangular slices and fold into chicken centers. Chicken Mozzarella Pasta with Sun-Dried Tomatoes - Italian-inspired dinner with the best homemade creamy pasta sauce! The sun-dried tomato pasta sauce is made from scratch using basil, red pepper flakes, garlic, paprika, cream, and shredded Mozzarella cheese. I am a huge fan of pasta, and some of the most popular pasta recipes on this site include this chicken mozzarella pasta that you are.

Mozzarella Stuffed Chicken with Spaghetti in Cream Sauce step by step

1. Slice chicken breasts horizontally on one side to make long "pockets" in center..
2. Cut mozzarella into rectangular slices and fold into chicken centers..
3. Mix: breadcrumbs, panko, 1/2 cup grated parmesan, Italian and garlic seasonings, 1 Tbsp fresh parsley, and salt and pepper..
4. Melt 1/2 cup butter..
5. Dip chicken breasts into butter, coating both sides, then cover in breadcrumb mixture, being careful to keep the mozzarella securely inside..
6. Pour enough olive oil into a pan (on medium heat) to coat the bottom. Melt 2 Tbsp butter in pan..
7. Cook chicken breasts on stove for two minutes per side (or until your preferred color), then place on nonstick baking sheet. (Baking sheet with aluminum foil and Pam spray will work, too.).
8. Bake at 375 degrees for 25 minutes..
9. Melt 1/4 cup butter in medium saucepan over medium-low heat. Add heavy cream and simmer 5 minutes..
10. Add minced garlic and 1 1/2 cups grated parmesan to saucepan and whisk quickly until thick and smooth. Stir in 1 tbsp fresh parsley..
11. Cook spaghetti according to box instructions and preferred firmness, strain, and return to pot..
12. Pour cream sauce over spaghetti and stir..
13. Serve chicken breasts atop spaghetti, garnish with fresh parsley if desired..

It looked a little dry (especially with the bread crumbs) so I tossed in three tablespoons or so of sour cream. When I put everything in the pan I first poured in a layer of tomato sauce so that the shells wouldn't stick to the pan. Add the mushrooms and cook until tender and browned. Chicken Mozzarella Pasta with Sun-Dried Tomatoes The breaded, oven-fried chicken is then baked with prepared spaghetti sauce and shredded mozzarella cheese. Of course, you can use your own homemade spaghetti sauce or marinara.