Crispy Prosciutto-Wrapped Chicken with Mozzarella Over Tuscan Marinara Spaghetti

Elevate your dinner game with this crispy prosciutto-wrapped chicken, where salty prosciutto and tender chicken come together in perfect harmony. Seared to golden perfection and topped with melted mozzarella, this dish is served over a bed of spaghetti cloaked in a savory Tuscan-spiced marinara sauce.

With minimal effort and maximum flavor, this recipe brings restaurant-level flair to your home kitchen in just 35 minutes. It’s the ultimate weeknight win for those craving something indulgent yet simple to prepare.

Log in to save recipes and build weekly shopping lists.

Ingredients

14 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Green Herb BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

5 teaspoon Basil OilView ingredient guideLike ingredientDislike ingredient

2 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C). Bring a large pot of salted water to a boil.
2. Season the chicken cutlets on both sides with Tuscan Heat Spice. Wrap each cutlet with prosciutto slices, covering the surface.
3. Heat 2 teaspoons of basil oil in a large oven-safe skillet over medium-high heat. Add the prosciutto-wrapped chicken and sear for 2-3 minutes per side, until golden and crispy.
4. Transfer the skillet to the oven and roast for 10 minutes or until the chicken is cooked through (internal temperature reaches 165°F).
5. Meanwhile, cook the spaghetti in the boiling water according to package directions until al dente. Drain and set aside.
6. In a small saucepan, warm the marinara sauce over medium heat. Stir in the remaining basil oil and half of the Parmesan cheese.
7. Once the chicken is done, remove the skillet from the oven. Sprinkle the mozzarella cheese evenly over the chicken pieces. Return to the oven for 2-3 minutes, until the cheese is melted and bubbly.
8. Toss the cooked spaghetti with the warm marinara sauce. Divide the pasta among plates, top with the cheesy prosciutto-wrapped chicken and garnish with the green herb blend and remaining Parmesan cheese. Serve immediately.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, but you’ll need to pound them to an even thickness (about 1/2 inch) for even cooking.

What can I substitute for Tuscan Heat Spice?

Mix 1/2 teaspoon each of dried oregano, basil, rosemary and red pepper flakes for a similar flavor.

Can I make this dish ahead of time?

The chicken and pasta are best served fresh, but you can prep the ingredients (season chicken, cook pasta) in advance.