Prosciutto-Wrapped Chicken with Mozzarella Over Tuscan Spaghetti

Elevate your dinner routine with this irresistible prosciutto-wrapped chicken. Tender chicken breasts are wrapped in salty prosciutto, seared until crispy, then topped with mozzarella and roasted to melty perfection. Served over twirly spaghetti coated in a savory Tuscan-spiced marinara, this dish delivers big flavor with minimal effort.

Ready in just 35 minutes, it’s the perfect weeknight win that feels special enough for company. The combination of crispy prosciutto, gooey cheese and aromatic sauce will have everyone asking for seconds.

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Ingredients

0.25 ounce ParsleyView 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

3 tablespoon 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 rack in top position. Bring a large pot of salted water to a boil. Wash and dry produce. Pick parsley leaves from stems and finely chop.
2. Pat chicken dry with paper towels and season with salt and pepper. Lay two slices of prosciutto side by side on a flat surface. Tightly roll prosciutto around chicken. Repeat with remaining prosciutto and chicken.
3. Heat a drizzle of olive oil in a large ovenproof pan over medium-high heat. Add wrapped chicken and sear until browned and crispy, 2-3 minutes per side. Turn off heat. (If pan is not ovenproof, transfer chicken to a baking sheet.)
4. Top seared chicken with mozzarella (some may fall off). Transfer pan to top rack and roast until chicken is cooked through, 8-12 minutes. Remove from oven and let chicken rest on a cutting board. Wipe out pan. Meanwhile, add spaghetti to boiling water and cook until al dente, 9-11 minutes. Drain and set aside.
5. Heat the same pan over medium-high heat. Add marinara, Tuscan Heat Spice and 1/4 cup water. Bring to a boil, then reduce to a simmer. Cook until slightly thickened, 3-5 minutes. Season with salt and pepper.
6. Stir drained spaghetti, half the chopped parsley, half the Parmesan and 1 tablespoon butter into the sauce. Season generously with salt and pepper. Divide pasta between plates, top with chicken and garnish with remaining parsley and Parmesan. Serve.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, but you may need to pound them to an even thickness for even cooking. Adjust roasting time as needed.

What can I substitute for Tuscan Heat Spice?

Mix 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon red pepper flakes and 1/2 teaspoon black pepper.

Can I make this dish gluten-free?

Use gluten-free spaghetti and ensure all other ingredients are gluten-free. The recipe is naturally gluten-free except for the pasta.