Creamy Chicken and Prosciutto Penne with Caprese Salad and Garlic Bread

This comforting pasta dish brings together tender penne in a rich, creamy sauce studded with sweet peas, topped with juicy pan-seared chicken and salty, crispy prosciutto. A sprinkle of lemon zest and fresh parsley adds brightness to every bite.

Serve it alongside warm toasted garlic bread and a vibrant caprese salad featuring layers of fresh mozzarella and tomato drizzled with pesto and balsamic glaze. It’s a complete, satisfying meal that feels special any night of the week.

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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

12 ounce Chicken CutletsView 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

1 unit Garlic Butter BaguetteView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Bring a large pot of salted water to a boil. Wash and dry produce. Peel and mince garlic. Pick parsley leaves and roughly chop. Zest and quarter lemon. Slice tomatoes into ¼-inch rounds. Slice mozzarella into ¼-inch rounds.
2. Add penne to boiling water and cook until al dente, 9-11 minutes. Reserve ½ cup pasta water, then drain. Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add prosciutto in a single layer and sear until crispy, 2-3 minutes per side. Transfer to a paper-towel-lined plate. Reserve oil in pan.
3. Pat chicken dry and season with half the Fry Seasoning, salt, and pepper. Heat the pan with reserved oil over medium-high heat (add more oil if needed). Cook chicken until browned and cooked through, 4-6 minutes per side. Transfer to a cutting board to rest. Wipe out pan.
4. Place garlic butter baguette on a lightly oiled baking sheet. Bake until golden brown, 9-11 minutes.
5. Melt 2 tbsp butter in the same pan over medium-high heat. Add garlic and cook 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 until peas are warmed through and sauce thickens slightly, 1-2 minutes. If needed, add reserved pasta water a splash at a time to reach desired consistency. Stir in half the parsley and a squeeze of lemon juice.
6. On a serving plate, arrange tomatoes and mozzarella in alternating layers. Drizzle with olive oil, season with salt and pepper, and drizzle with pesto and balsamic glaze. Slice chicken crosswise. Slice garlic bread. Divide pasta among bowls. Top with chicken, crumbled prosciutto, lemon zest, Parmesan, and remaining parsley. Serve with garlic bread, caprese salad, and lemon wedges.

Recipe Tips

FAQ

Can I use a different pasta shape?

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

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days.

Can I substitute the cream sauce base?

You can use heavy cream with a pinch of nutmeg as a substitute.