Creamy Chicken and Prosciutto Penne with Peas and Parmesan

This penne pasta dish brings together the best of Italian-inspired flavors in one comforting bowl. Al dente penne is tossed in a luscious cream sauce with sweet peas, then topped with crispy prosciutto, tender chicken, and a generous sprinkle of Parmesan, lemon zest, and chili flakes.

It’s a satisfying meal that feels special enough for a dinner party but simple enough for a busy weeknight. The combination of salty prosciutto, creamy sauce, and bright lemon makes every bite irresistible.

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Ingredients

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

6 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

2 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. 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.
2. Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1/2 cup pasta cooking water, then drain.
3. Heat a drizzle of olive oil in a large pan over medium-high heat. Add prosciutto slices 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 and 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 an additional drizzle of oil if pan seems dry. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer chicken to a cutting board to rest. Wipe out pan.
5. Melt 2 TBSP butter (4 TBSP for 4 servings) in pan used for chicken over medium-high heat. Add garlic; cook, stirring occasionally, until fragrant, 30 seconds. Add cream sauce base, cream cheese, a big pinch of salt, and pepper. Cook, stirring, until combined, 2-3 minutes more. 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. Stir in half the parsley, a big squeeze of lemon juice, and a pinch of chili flakes if desired.
6. Slice chicken crosswise. Divide pasta between bowls. Top with chicken. Crumble prosciutto over top. Sprinkle with lemon zest, Parmesan, remaining parsley, and a pinch of chili flakes to taste. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like rigatoni or fusilli works well in this recipe.

Can I substitute the chicken?

Absolutely! Cooked shrimp or sliced Italian sausage would be delicious alternatives.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water or milk to loosen the sauce.