Crispy Prosciutto-Wrapped Chicken with Tuscan Marinara Spaghetti

This dish brings restaurant-level flair to your weeknight table with minimal effort. Tender chicken breasts are wrapped in savory prosciutto, seared until golden and crisp, then topped with mozzarella and baked until perfectly melty. The result is a juicy, flavorful main that pairs beautifully with twirly spaghetti cloaked in a Tuscan-spiced marinara.

Everything comes together in just 35 minutes, making it an ideal choice for a busy evening when you crave something special. The combination of salty prosciutto, creamy mozzarella and aromatic Tuscan spices will have everyone asking for seconds.

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Ingredients

14 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Green Herb BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

2 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView 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

Instructions

1. Preheat your oven to 400°F (200°C). Bring a large pot of salted water to a boil for the spaghetti.
2. Season the chicken cutlets with salt and pepper. Wrap each cutlet with prosciutto slices, covering the surface as much as possible.
3. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the prosciutto-wrapped chicken for 2-3 minutes per side, until the prosciutto is crispy and golden. Transfer the skillet to the oven and bake for 10 minutes.
4. Meanwhile, cook the spaghetti according to package directions until al dente. Drain and set aside.
5. In a small bowl, combine the marinara sauce, Tuscan Heat Spice and half of the Parmesan cheese. Stir to blend.
6. After the chicken has baked for 10 minutes, remove the skillet from the oven. Sprinkle the mozzarella cheese evenly over the chicken pieces. Return to the oven and bake for another 5-7 minutes, until the cheese is melted and bubbly.
7. While the chicken finishes, melt the butter in a large pan over medium heat. Add the cooked spaghetti and the marinara mixture. Toss to coat the pasta evenly. Stir in the green herb blend.
8. To serve, divide the Tuscan spaghetti among plates. Top with the cheesy prosciutto-wrapped chicken. Sprinkle with the remaining Parmesan cheese and garnish with additional herbs if desired.

Recipe Tips

FAQ

Can I use chicken thighs instead of cutlets?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed to ensure they reach an internal temperature of 165°F.

What can I substitute for prosciutto?

Thinly sliced pancetta or bacon can be used. Note that bacon may be smokier and saltier, so adjust seasoning accordingly.

Is this recipe gluten-free?

The recipe contains spaghetti (wheat) and is not gluten-free. Use gluten-free pasta and ensure all other ingredients are certified gluten-free for a gluten-free version.