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To get started with this particular recipe, we have to first prepare a few ingredients. You can have mozzarella stuffed chicken with spaghetti in cream sauce using 16 ingredients and 13 steps. Here is how you can achieve it.
Composition needed to cook Mozzarella Stuffed Chicken with Spaghetti in Cream Sauce:
- 3 large chicken breasts
- Fresh mozzarella (block)
- 1/2 box thin spaghetti
- 2 Tbsp butter
- 1 1/2 cups Italian breadcrumbs
- 1/2 cup plain panko
- 2 cups grated parmesan
- 1 cup heavy cream
- 3/4 cup butter
- 1 Tbsp dry italian seasoning
- 2 Tbsp fresh parsley
- 1 Tbsp garlic seasoning
- 1 tsp salt
- 1 tsp pepper
- 1 Tbsp minced garlic
- Olive oil
Instructions to serve Mozzarella Stuffed Chicken with Spaghetti in Cream Sauce:
- Slice chicken breasts horizontally on one side to make long "pockets" in center.
- Cut mozzarella into rectangular slices and fold into chicken centers.
- Mix: breadcrumbs, panko, 1/2 cup grated parmesan, Italian and garlic seasonings, 1 Tbsp fresh parsley, and salt and pepper.
- Melt 1/2 cup butter.
- Dip chicken breasts into butter, coating both sides, then cover in breadcrumb mixture, being careful to keep the mozzarella securely inside.
- Pour enough olive oil into a pan (on medium heat) to coat the bottom. Melt 2 Tbsp butter in pan.
- 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.)
- Bake at 375 degrees for 25 minutes.
- Melt 1/4 cup butter in medium saucepan over medium-low heat. Add heavy cream and simmer 5 minutes.
- 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.
- Cook spaghetti according to box instructions and preferred firmness, strain, and return to pot.
- Pour cream sauce over spaghetti and stir.
- Serve chicken breasts atop spaghetti, garnish with fresh parsley if desired.
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