Crispy Prosciutto-Wrapped Chicken with Mozzarella Over Tuscan Marinara Pasta

This isn’t your average chicken dinner. We’ve added tons of restaurant-level flair by wrapping tender chicken breasts in salty, savory prosciutto, searing them until crispy, then topping with mozzarella and roasting until perfectly melty. The chicken is served over twirly linguine cloaked in a rich marinara sauce seasoned with Tuscan spice blend.

The best part? Everything comes together in just 35 minutes! It’s a weeknight win that feels special enough for company. Get ready to impress with minimal effort.

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Ingredients

14 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

7 ounce Gluten-Free Fresh Linguine PastaView ingredient guideLike ingredientDislike ingredient

1 unit Parmesan Cheese BlockView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 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. Pick parsley leaves from stems; finely chop leaves. Grate Parmesan cheese.
2. Pat chicken dry with paper towels. Season all over with salt and pepper. Lay two slices of prosciutto beside each other on a flat surface. Tightly roll prosciutto around chicken. Repeat with remaining prosciutto and chicken.
3. Heat a drizzle of olive oil in a large, preferably ovenproof, pan over medium-high heat. Add wrapped chicken and sear until browned and crispy, 2-3 minutes per side (it will finish cooking in the next step). Turn off heat. Tip: If your pan isn’t ovenproof, transfer chicken to a baking sheet.
4. Top seared chicken with mozzarella (some may fall off). Transfer pan to top rack and roast until chicken is cooked through, 8-12 minutes. Remove from oven and transfer chicken to a cutting board to rest for a few minutes. Wipe out pan. Meanwhile, once water is boiling, add spaghetti to pot and cook until al dente, 9-11 minutes. Drain and set aside.
5. Heat the same pan over medium-high heat (for 4 servings, use the empty pasta pot). Add marinara, Tuscan Heat Spice and ¼ cup water (⅓ cup for 4). Bring to a boil, then reduce to a simmer. Cook until slightly thickened, 3-5 minutes. Season with salt and pepper.
6. Stir drained spaghetti, half the chopped parsley, half the Parmesan and 1 tablespoon butter (2 tablespoons for 4 servings) into sauce. Season generously with salt and pepper. Divide pasta between plates and top with chicken. (Tip: Serve chicken on the side if preferred.) Garnish with remaining chopped parsley and Parmesan. Serve.

Recipe Tips

FAQ

Can I use regular pasta instead of gluten-free?

Yes, regular linguine or spaghetti works perfectly. Cook according to package directions.

Can I prepare this dish ahead of time?

The chicken and pasta are best served fresh. You can prep the parsley and grate the Parmesan in advance.

What can I substitute for Tuscan Heat Spice?

Mix 1 teaspoon dried oregano, ½ teaspoon red pepper flakes, ½ teaspoon garlic powder and ½ teaspoon black pepper.