Garlic Parmesan Stuffed Chicken Thighs with Creamy Herb Pasta

Juicy chicken thighs stuffed with a savory garlic and Parmesan filling, baked to perfection. Served alongside a creamy herb pasta that perfectly complements the rich flavors of the chicken.

Steps

1. Preheat oven to 375°F (190°C). 2. In a small bowl, mix Parmesan cheese, minced garlic, cream cheese, chopped parsley, salt, and pepper. 3. Carefully butterfly the chicken thigh by slicing horizontally, creating a pocket without cutting all the way through. 4. Stuff the cheese mixture into the chicken pocket and secure with toothpicks if needed. 5. Heat olive oil in an oven-safe skillet over medium heat. Sear the stuffed chicken thighs for 3 minutes on each side until golden brown. 6. Transfer the skillet to the oven and bake for 15-20 minutes until the chicken is cooked through. 7. Meanwhile, prepare the pasta side: in a small pan, melt butter and sauté minced garlic until fragrant. 8. Add heavy cream and stir in fresh basil, parsley, salt, and pepper; cook for 2-3 minutes. 9. Toss the cooked pasta in the creamy herb sauce until coated. 10. Plate the baked chicken thighs alongside the creamy herb pasta. Garnish with extra Parmesan and fresh herbs if desired.

1 large boneless, skinless chicken thigh 2 tbsp grated Parmesan cheese 1 garlic clove, minced 2 tbsp cream cheese Fresh parsley, chopped (1 tsp) Salt and pepper to taste 1 tsp olive oil ½ cup cooked pasta (penne or fettuccine) 2 tbsp heavy cream 1 tsp butter ½ garlic clove, minced Fresh basil and parsley, chopped (½ tsp each) Salt and pepper to taste