Mozzarella & Pesto Stuffed Chicken

with Sun-Dried Tomato & Spinach Penne

Barilla Creamy Ricotta and Arugula Pesto Pasta Sauce

Made with

Barilla Creamy Ricotta & Arugula Pesto Sauce

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This recipe was created by Lex Daddio on behalf of Barilla®.

Ingredients 4 Servings



  • ¾       box Barilla® Whole Grain Penne pasta
  • 1        8.5 ounce container sundried tomatoes in olive oil, chopped
  • 1        small box spinach
  • ½       cup parmesan, shaved
  • 1        teaspoon sea salt
  • 1        teaspoon black pepper
  • ½       teaspoon garlic powder
  • 2        tablespoons avocado oil
  • Red pepper flakes (optional)


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  • Pasta

    Bring a large pot of water to a boil.Cook pasta according to package directions.

  • In a skillet, heat sun-dried tomatoes in the oil they are coated in. Add in the spinach and cook until wilted. Season with salt & pepper.

  • Drain pasta reserving 1/4 cup pasta cooking water.

  • In a large bowl, mix pasta, reserved pasta water, olive oil, salt, pepper, garlic powder, & parmesan. Add in sun-dried tomato/spinach mixture and top with red pepper flakes (optional).

  • Chicken

    Pre-heat oven to 400° F.

  • Pat dry chicken with paper towels. Using a sharp knife, cut a slit in the chicken but not all the way through. Season with salt, pepper and garlic powder on both the outside and inside.

  • Heat a cast iron skillet until hot, add in avocado oil. Sear chicken on both sides for 3-4 minutes. Then transfer straight to the oven and cook for 7-10 minutes depending on the size until cooked through (make sure internal temp is 165° F or no longer pink).

  • Remove from oven. Stuff inside of chicken with pesto & mozzarella. Enjoy!


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