Crispy Prosciutto-Wrapped Chicken with Mozzarella Over Tuscan Spaghetti

This dish brings restaurant-quality flavor to your weeknight table with minimal effort. Tender chicken breasts are wrapped in salty prosciutto, seared until crispy, then topped with mozzarella and roasted until bubbly. The result is a perfectly golden, cheesy main course.

Served over twirly spaghetti coated in a Tuscan-spiced marinara, every bite is a harmony of savory, tangy and herbaceous notes. With a total time of just 35 minutes, this recipe proves that gourmet dinners don’t have to be complicated.

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Ingredients

1 unit Green Herb BlendView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView 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. Adjust rack to top position and preheat oven to 425°F. Bring a large pot of salted water to a boil. Wash and dry all produce. Pick parsley leaves from stems; finely chop leaves. Thinly slice chives.
2. Pat chicken dry with paper towels. Season with salt and pepper. Lay 2 slices of prosciutto beside one another 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, preferably ovenproof, pan over medium-high heat. Add wrapped chicken and sear until browned, 2-3 minutes per side (it will finish cooking in the next step). Turn off heat. If your pan isn’t ovenproof, transfer chicken to a baking sheet.
4. Top seared chicken with mozzarella (some may fall off). Transfer pan or sheet to top rack and roast until chicken is cooked through, 10-15 minutes. Remove from oven and let chicken rest a few minutes. Meanwhile, add spaghetti to boiling water and cook until al dente, 9-11 minutes. Drain.
5. Heat the same pan (or empty pasta pot for 4 servings) over medium-high heat. Add marinara, Tuscan Heat Spice and ¼ cup water (⅓ cup for 4). 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 chives, half the Parmesan and 1 tablespoon butter (2 for 4 servings) into the sauce. Season generously with salt and pepper. Divide pasta between plates and top with chicken. Garnish with remaining parsley, chives and Parmesan. Serve.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any long pasta like linguine or fettuccine works well or even short shapes like penne.

How do I know the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F or the juices run clear when pierced.

Can I make this dish ahead?

The chicken and pasta are best served fresh, but you can prep the herb blend and sauce in advance.