Crispy Prosciutto-Wrapped Chicken with Mozzarella Over Tuscan Spaghetti

Transform your weeknight dinner into a restaurant-quality meal with this irresistible prosciutto-wrapped chicken. Tender chicken cutlets are wrapped in salty, crispy prosciutto, seared to golden perfection, then topped with gooey mozzarella and roasted until bubbly. The result is a juicy, flavorful main that pairs beautifully with a bed of spaghetti coated in a rich Tuscan-spiced marinara.

This dish comes together in just 35 minutes, making it perfect for busy evenings when you crave something special without the fuss. The combination of savory prosciutto, melted cheese and aromatic herbs will have everyone asking for seconds. Serve it family-style or plate individually for an impressive presentation.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Green Herb BlendView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

14 ounce Marinara CupView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with a rack in the top position. Bring a large pot of salted water to a boil. Pick parsley leaves from the herb blend and finely chop; thinly slice chives.
2. Pat chicken cutlets dry with paper towels and season with salt and pepper. Lay two slices of prosciutto side by side on a flat surface. Place a chicken cutlet on top and roll tightly to wrap. Repeat with remaining prosciutto and chicken.
3. Heat olive oil in a large ovenproof skillet over medium-high heat. Add the wrapped chicken and sear until browned, 2-3 minutes per side. (Chicken will finish cooking in the oven.) Turn off heat. If your skillet isn’t ovenproof, transfer chicken to a baking sheet.
4. Top seared chicken with mozzarella cheese (some may fall off). Transfer skillet or baking sheet to the top rack and roast until chicken is cooked through, 8-12 minutes. Remove from oven and let rest a few minutes. Meanwhile, add spaghetti to the boiling water and cook until al dente, 9-11 minutes. Drain.
5. In the same skillet (or a pot for 4 servings) over medium-high heat, add marinara sauce, Tuscan Heat Spice and ¼ cup water (⅓ cup for 4 servings). Bring to a boil, then reduce to a simmer and cook until slightly thickened, 3-5 minutes. Season with salt and pepper.
6. Stir drained spaghetti, half the chopped parsley, half the chives, half the Parmesan and 1 tablespoon butter (2 tablespoons for 4 servings) into the sauce. Season generously with salt and pepper. Divide pasta among plates, top with chicken and garnish with remaining parsley, chives and Parmesan.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Pound them to an even thickness before wrapping with prosciutto to ensure even cooking.

What can I substitute for Tuscan Heat Spice?

You can make your own blend with dried oregano, basil, rosemary, red pepper flakes and garlic powder. Adjust to taste.

Can I prepare this dish ahead of time?

The chicken can be wrapped in prosciutto and refrigerated up to a day in advance. Cook just before serving for best results.