Instructions
Step 1: Preheat the oven to 375°F (190°C).
Step 2: Slice each chicken breast horizontally to create a pocket.
Step 3: Stuff each chicken breast with slices of ham and Swiss cheese.
Step 4: In separate shallow bowls, place the flour, beaten eggs, and breadcrumbs mixed with garlic powder, paprika, salt, and black pepper.
Step 5: Coat each stuffed chicken breast in flour, then egg, and finally breadcrumbs.
Step 6: Heat olive oil in a skillet over medium heat and sear the chicken for 2 to 3 minutes per side until golden brown.
Step 7: Transfer the chicken to a baking dish and bake for 20 to 25 minutes until fully cooked and the cheese is melted.
Step 8: Meanwhile, cook the rigatoni pasta according to the package instructions until al dente. Drain and set aside.
Step 9: Melt butter in a large skillet over medium heat and sauté the minced garlic for 30 seconds.
Step 10: Add the fresh spinach and cook until wilted.
Step 11: Stir in the heavy cream, Parmesan cheese, Italian seasoning, salt, and black pepper.
Step 12: Simmer the sauce for 2 to 3 minutes until creamy and smooth.
Step 13: Add the cooked rigatoni pasta and toss until coated in the sauce.
Step 14: Slice the chicken cordon bleu and serve alongside the creamy spinach pasta.
Step 15: Garnish with chopped fresh chives before serving.
Storage and Reheating Tips
Store leftovers in airtight containers in the refrigerator for up to 3 days.
To reheat, warm the chicken in the oven at 350°F (175°C) until heated through to help maintain its crispiness.
Reheat the pasta gently on the stovetop or in the microwave with a splash of cream or milk to loosen the sauce.
Freezing is not recommended for the creamy pasta sauce, as it may separate after thawing.
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