Air-Fried Stuffed Chicken 'n' Spaghetti Dinner


Main Dish
Air-Fried Stuffed Chicken 'n' Spaghetti Dinner

Primary Media

User Rating

0 out of 5 stars
Rate it:
0 ratings

Recipe Data


Recipe Wellness Badges


    Save Options


    Capture any dinner date’s heart with this easy Italian meal featuring prosciutto-wrapped stuffed chicken and garlic spaghetti.

    Recipe Tags

    Servings and Ingredients

    Serves 2
    4 oz. Hy-Vee spaghetti
    2 (8-oz.) Hy-Vee Meat Department Parmesan pesto marinated chicken breasts
    2 tsp. That's Smart! Italian seasoning
    1 c. Hy-Vee finely shredded Italian cheese
    1 c. lightly packed arugula
    ¼ c. chopped Gustare Vita sundried tomato bruschetta topping, drained and chopped
    4 slice(s) Culinary Tours prosciutto
    3 tbsp. Gustare Vita extra virgin olive oil
    2 tbsp. bottled chopped garlic
    ¼ tsp. Hy-Vee crushed red pepper
    2 tsp. Gustare Vita white wine vinegar
    ¼ c. chopped Italian parsley
    Soirée grated Parmesan cheese, for garnish
    Fresh oregano, for garnish

    Things To Grab

    • Hy-Vee nonstick cooking spray
    • Air fryer
    • Large saucepan
    • Medium bowl
    • Large skillet


    1. Preheat air fryer to 375 degrees according to manufacturer’s directions.

    2. Bring a large saucepan of water to a boil for the spaghetti. Meanwhile, starting at the thickest side of each chicken breast, cut a wide pocket three-fourths through, cutting to but not through the opposite side, and not through the top and bottom sides of the chicken. Sprinkle 1 tsp. Italian seasoning inside each pocket.

    3. Stir together Italian cheese, arugula and bruschetta topping in a medium bowl. Fill pockets with cheese mixture. Lightly press chicken to flatten and close.

    4. Wrap each stuffed chicken breast with 2 slices of prosciutto to completely cover chicken. Lightly spray air fryer basket with nonstick spray. Air-fry for 14 to 16 minutes or until chicken reaches (165 degrees).

    5. Meanwhile, cook spaghetti according to pkg. directions. Drain spaghetti, reserving 1/4 cup pasta water.

    6. Heat olive oil in a large skillet over medium-low heat. Add garlic and red pepper; cook for 3 to 4 minutes or until lightly browned, stirring occasionally.


    7. Add spaghetti and vinegar to mixture in skillet; toss to coat. Add reserved ¼ cup pasta water and parsley; toss to combine. Serve spaghetti mixture with chicken. Garnish with Parmesan cheese and oregano, if desired.

    Nutrition facts


    790 Calories per serving

    Amounts Per Serving

    • Total Fat: 38g
    • Cholesterol: 145mg
    • Sodium: 1540mg
    • Total Carbohydrates: 55g
    • Protein: 56g

    Daily Values

    Iron 30%
    Calcium 25%
    Vitamin D 0%
    Potassium 20%