Creamy Rigatoni with Prosciutto-Wrapped Chicken and Swiss Cheese

This dish takes a simple chicken breast to the next level. Inspired by Italian saltimbocca, the chicken is wrapped in salty prosciutto, seared until crispy, then roasted with Swiss cheese on top. The melted cheese creates irresistible crispy edges.

Serve the chicken over creamy rigatoni with fresh spinach and a crunchy panko topping. It’s a flavor and texture extravaganza that’s perfect for a special dinner at home.

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Ingredients

6 ounce Rigatoni PastaView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

2 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 slice Swiss CheeseView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView 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. Halve, peel and finely dice the shallot.
2. Melt 1 tablespoon butter in a large ovenproof pan over medium heat. Add panko, a pinch of salt and pepper; cook, stirring, until golden, 3-5 minutes. Transfer to a plate; wipe out pan.
3. Pat chicken dry; season with salt and pepper. Lay two prosciutto slices side by side. Place a chicken cutlet at the bottom and roll up tightly. Repeat with remaining prosciutto and chicken.
4. Heat a drizzle of olive oil in the same pan over medium-high heat. Add wrapped chicken; cook until browned, 2-3 minutes per side.
5. Top chicken with Swiss cheese. Transfer pan to oven; roast until chicken is cooked through and cheese melts, 12-15 minutes. Remove chicken to a cutting board to rest. Reserve pan.
6. Meanwhile, cook rigatoni in boiling water until al dente, 9-11 minutes. Reserve 1 cup pasta water, then drain.
7. Heat a drizzle of oil in the reserved pan over medium-high heat. Add shallot, salt and pepper; cook until softened, 2-4 minutes. Stir in stock concentrate, garlic herb butter, cream sauce base, cream cheese and 3/4 cup reserved pasta water. Cook until thickened, 5-8 minutes.
8. Add drained rigatoni and spinach to sauce; cook until spinach wilts, 1-2 minutes. Stir in 1 tablespoon butter until melted. Season with salt and pepper. Add more pasta water if needed for creamy consistency.
9. Slice chicken crosswise. Divide pasta among plates; top with toasted panko and chicken.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like penne or fusilli works well.

Can I substitute the prosciutto?

You can use thinly sliced ham or bacon (par-cook bacon first).

How do I store leftovers?

Refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet or microwave.