Crispy Prosciutto-Wrapped Chicken with Creamy Rigatoni and Spinach

This prosciutto-wrapped chicken is a showstopper that’s surprisingly simple to make. Inspired by Italian saltimbocca, tender chicken cutlets are wrapped in salty prosciutto, seared until crispy, then roasted with Swiss cheese until bubbly and golden. The result is juicy chicken with irresistible crispy edges and melted cheese.

Serve it over creamy rigatoni tossed with fresh spinach and a crunchy toasted panko topping. Every bite is a mix of textures and flavors-savory, creamy and crunchy. Perfect for a fancy dinner at home without the fuss.

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Ingredients

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

2 slice Swiss CheeseView ingredient guideLike ingredientDislike ingredient

6 ounce Rigatoni PastaView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in top position. Bring a large pot of salted water to a boil. Halve, peel and finely dice the shallot. In a large ovenproof skillet, melt 1 tablespoon butter over medium heat. Add panko, a pinch of salt and pepper; cook, stirring, until golden, 3-5 minutes. Transfer to a plate; wipe skillet clean.
2. Pat chicken dry; season with salt and pepper. Lay two prosciutto slices side by side on a work surface. Place a chicken cutlet at the bottom edge and roll up tightly. Repeat with remaining prosciutto and chicken.
3. Heat a drizzle of olive oil in the same skillet over medium-high heat. Add wrapped chicken; cook until browned, 2-3 minutes per side. (If skillet isn’t ovenproof, transfer chicken to a baking sheet.)
4. Top chicken with Swiss cheese; transfer skillet to oven. Roast until chicken is cooked through (internal temp 165°F) and cheese melts, 10-15 minutes. Transfer chicken to a cutting board to rest; reserve skillet.
5. Meanwhile, add rigatoni to boiling water; cook until al dente, 9-11 minutes. Reserve 1 cup pasta water, then drain.
6. Heat a drizzle of oil in the reserved skillet over medium-high heat. Add shallot, salt and pepper; cook until softened, 2-4 minutes. Stir in stock concentrate, garlic herb butter, cream sauce base, cream cheese and ¾ cup reserved pasta water. Cook, stirring, until thickened, 5-8 minutes.
7. Add drained rigatoni and spinach to skillet; cook until spinach wilts, 1-2 minutes. Stir in 1 tablespoon butter until melted. Season with salt and pepper. Add more pasta water if needed for creaminess.
8. Slice chicken crosswise. Divide pasta among plates; top with toasted panko and chicken. Serve.

Recipe Tips

FAQ

Can I use a different cheese instead of Swiss?

Yes, provolone or mozzarella would work well, but Swiss gives a nutty flavor that complements the prosciutto.

Can I make this dish gluten-free?

Use gluten-free pasta and panko breadcrumbs. Check that the stock concentrate and cream sauce base are gluten-free.

How do I store leftovers?

Store chicken and pasta separately in airtight containers in the fridge for up to 3 days. Reheat gently to avoid drying out the chicken.