Crispy Prosciutto-Wrapped Chicken with Mozzarella Over Tuscan-Spiced Spaghetti

Elevate your weeknight dinner with this irresistible prosciutto-wrapped chicken. Tender chicken cutlets are wrapped in salty, savory prosciutto, then seared until golden and crispy. A sprinkle of mozzarella cheese melts into a gooey topping as it finishes in the oven.

Serve the chicken over a bed of spaghetti tossed in a rich marinara sauce infused with Tuscan heat spice. The combination of crispy prosciutto, melty cheese and aromatic pasta is pure comfort. Best of all, this impressive dish comes together in just 35 minutes!

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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

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

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the 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 olive oil in an oven-safe skillet over medium-high heat. Add the wrapped chicken and sear for 2-3 minutes per side until the prosciutto is crispy and golden.
4. Sprinkle mozzarella cheese evenly over the seared chicken. Transfer the skillet to the oven and bake for 8-10 minutes, until the chicken is cooked through and the cheese is melted and bubbly.
5. Meanwhile, cook the spaghetti in the boiling water according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
6. In a separate large skillet, heat the marinara sauce over medium heat. Stir in the butter and Parmesan cheese until melted and smooth. Add the cooked spaghetti and toss to coat, adding a splash of pasta water if needed to loosen the sauce.
7. Finely chop the green herb blend (chives or similar).
8. To serve, divide the Tuscan-spiced spaghetti among plates. Top with the prosciutto-wrapped chicken and garnish with the chopped herbs.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, but you may need to pound them to an even thickness (about 1/2 inch) for even cooking. Adjust baking time as needed.

What can I substitute for Tuscan heat spice?

A mix of dried oregano, basil, red pepper flakes and garlic powder works well.

Can I prepare this dish ahead of time?

The chicken is best served fresh, but you can prep the spaghetti and sauce in advance. Reheat gently and assemble just before serving.