Creamy Prosciutto and Chicken Penne with Peas and Parmesan

Inspired by the vibrant flavors of Palermo, this creamy penne pasta brings together the best of Italian cuisine in one hearty dish. Al dente penne is tossed in a luscious cream sauce with sweet peas, then topped with crispy prosciutto, tender chicken and a sprinkle of lemon zest, Parmesan, parsley and chili flakes. It’s a restaurant-quality meal you can make at home without the plane ticket.

This recipe is perfect for a weeknight dinner that feels special. The combination of salty prosciutto, savory chicken and bright lemon zest creates a balanced, satisfying flavor. Plus, the creamy sauce comes together quickly, making it an easy yet impressive dish for any occasion.

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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 ½ 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 the 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 salt, pepper and half the Fry Seasoning (all for 4 servings). Heat pan with reserved oil over medium-high heat. Add an additional drizzle of oil if needed. 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. Heat 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, 2-3 minutes more. Add drained penne and peas. Cook, stirring, until peas are warmed through and sauce has slightly thickened, 1-2 minutes more. 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 remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different pasta shape?

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

How do I make this dish gluten-free?

Use gluten-free penne pasta and ensure your cream sauce base and seasonings are gluten-free.

Can I substitute the chicken?

Absolutely, you can use turkey cutlets, pork tenderloin or even shrimp for a different protein.