Crispy Prosciutto-Wrapped Chicken with Creamy Rigatoni and Spinach

Looking for a dinner that feels special but is surprisingly simple to make? This dish takes inspiration from Italian saltimbocca, wrapping tender chicken in salty prosciutto and pan-searing until crisp. Topped with melted Swiss cheese and served over creamy rigatoni with fresh spinach, every bite is a mix of textures and flavors.

The best part? A crunchy toasted panko topping adds the perfect finishing touch. Whether you’re cooking for family or impressing guests, this recipe delivers a satisfying, elegant meal without the fuss.

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Ingredients

6 ounce Rigatoni PastaView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

2 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 slice Swiss CheeseView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black 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 produce. Halve, peel and finely dice shallot.
2. Melt 1 tablespoon butter in a large ovenproof pan over medium heat. Add panko, a pinch of salt and pepper; cook, stirring occasionally, until golden brown, 3-5 minutes. Transfer toasted panko to a plate; wipe out pan.
3. Pat chicken dry with paper towels; season all over with salt and pepper. Lay two slices of prosciutto side by side on a work surface. Place a chicken cutlet along the bottom edge; tightly roll up prosciutto around chicken. Repeat with remaining prosciutto and chicken.
4. Heat a drizzle of olive oil in the same pan over medium-high heat. Add wrapped chicken and cook until browned, 2-3 minutes per side (it will finish cooking in the oven). If your pan isn’t ovenproof, transfer chicken to a baking sheet.
5. Top chicken with Swiss cheese; transfer pan to oven. Roast on top rack until chicken is cooked through and cheese has melted, 10-15 minutes. Transfer chicken to a cutting board to rest; reserve pan.
6. Meanwhile, add rigatoni to boiling water; cook until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.
7. Heat a drizzle of oil in the pan used for chicken over medium-high heat. Add shallot, a pinch of salt and pepper; cook until softened, 2-4 minutes. Stir in stock concentrate, garlic herb butter, cream sauce base, cream cheese and 3/4 cup reserved pasta water. Cook, stirring, until thickened, 5-8 minutes.
8. Add drained rigatoni and spinach to the sauce; cook, stirring, until spinach wilts, 1-2 minutes. Turn off heat; stir in 1 tablespoon butter until melted. Season with salt and pepper. Add more pasta water if needed for a creamy sauce.
9. Slice chicken crosswise. Divide pasta between plates; top with toasted panko and sliced chicken. Serve.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like penne or fusilli works well in this creamy sauce.

How do I know when the chicken is fully cooked?

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

Can I make this dish ahead of time?

It’s best served fresh, but you can prep the panko topping and chop the shallot in advance.