Creamy Chicken Penne with Peas and Prosciutto, Caprese Salad and Garlic Bread

This creamy penne pasta dish brings together tender chicken, sweet peas and a rich cheese sauce, all topped with crispy prosciutto for a delightful crunch. The bright lemon zest and fresh parsley add a burst of freshness that balances the creamy pasta perfectly.

Alongside the pasta, enjoy a classic caprese salad with alternating layers of fresh mozzarella and tomato, drizzled with pesto and balsamic glaze. Warm toasted garlic bread completes this satisfying meal, making it perfect for a special dinner at home.

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Ingredients

4 tablespoon PestoView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

6 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

10 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

12 ounce Organic Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit Garlic Butter BaguetteView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 400°F. Bring a large pot of salted water to a boil. Wash and dry produce. Peel and mince or grate garlic. Pick parsley leaves from stems; roughly chop leaves. Zest and quarter lemon. Slice tomatoes into ¼-inch-thick rounds. Slice mozzarella into ¼-inch-thick rounds.
2. Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain.
3. While pasta cooks, heat a drizzle of olive oil in a large pan over medium-high heat. Add prosciutto in a single layer; sear until browned and crispy, 2-3 minutes per side. If prosciutto starts to crisp too quickly, reduce heat to medium. Turn off heat; transfer prosciutto to a paper-towel-lined plate. Reserve oil in pan.
4. Pat chicken dry with paper towels; season all over with half the Fry Seasoning (all for 4 servings), salt and pepper. Heat pan with reserved oil over medium-high heat. Add another drizzle of oil if needed. Add chicken; cook until browned and cooked through, 4-6 minutes per side. Turn off heat; transfer chicken to a cutting board to rest. Wipe out pan.
5. While chicken cooks, place garlic butter baguette on a lightly oiled baking sheet. Bake on middle rack until golden brown, 9-11 minutes.
6. Heat 2 tablespoons butter in the same pan over medium-high heat. Add garlic; cook, stirring, until fragrant, 30 seconds. Add cream sauce base, cream cheese, salt and pepper. Cook, stirring, until smooth, 2-3 minutes. Add drained penne and peas. Cook, stirring, until peas are warmed through and sauce has slightly thickened, 1-2 minutes. If needed, stir in reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. Turn off heat; stir in half the parsley and a big squeeze of lemon juice.
7. On a serving plate, arrange tomatoes and mozzarella in alternating, overlapping layers. Drizzle with olive oil; season with salt and pepper. Drizzle with pesto and balsamic glaze to taste. Slice chicken crosswise. Slice garlic bread. Divide pasta between bowls. Top with chicken. Crumble prosciutto over top. Sprinkle with lemon zest, Parmesan and remaining parsley. Serve with garlic bread, caprese salad and remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen peas instead of fresh?

Yes, frozen peas work well. Add them directly to the sauce without thawing; they will heat through quickly.

What can I substitute for cream sauce base?

You can use heavy cream mixed with a little chicken broth as a substitute. Adjust seasoning to taste.

How do I store leftovers?

Store pasta, chicken and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat pasta gently with a splash of water or milk.