Crispy Prosciutto-Wrapped Chicken with Mozzarella Over Tuscan Spaghetti

This dish brings together the irresistible combination of crispy prosciutto-wrapped chicken and gooey melted mozzarella, all served over a bed of spaghetti tossed in a rich, Tuscan-spiced marinara. It’s a quick and flavorful meal that feels special enough for a weekend dinner but comes together on a busy weeknight.

The chicken breasts are seasoned, wrapped in prosciutto and seared until golden. After a quick top with mozzarella, they’re roasted to perfection. Meanwhile, the spaghetti is cooked al dente and mixed with a simple sauce made from marinara, Tuscan Heat Spice and a touch of butter. Finish with fresh basil and Parmesan for a truly satisfying plate.

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Ingredients

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

2 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

14 ounce Marinara CupView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat the oven to 425°F. Bring a large pot of salted water to a boil. Wash and dry the basil; pick the leaves and roughly chop them.
2. Pat the chicken dry with paper towels and season with salt and pepper. Lay two slices of prosciutto side by side on a flat surface. Place a chicken breast on top and roll the prosciutto tightly around it. Repeat with the remaining prosciutto and chicken.
3. Heat a drizzle of olive oil in a large ovenproof skillet over medium-high heat. Add the wrapped chicken and sear until browned, about 2-3 minutes per side. Turn off the heat. (If your skillet is not ovenproof, transfer the chicken to a baking sheet.)
4. Sprinkle the mozzarella over the seared chicken (some may fall off). Transfer the skillet or baking sheet to the top oven rack and roast until the chicken is cooked through, 10-15 minutes. Remove from the oven and let rest for a few minutes. Meanwhile, add the spaghetti to the boiling water and cook until al dente, 9-11 minutes. Drain.
5. Heat the same skillet (or a pot for larger servings) over medium-high heat. Add the marinara sauce, Tuscan Heat Spice and ¼ cup water (⅓ cup for 4 servings). Bring to a boil, then reduce to a simmer. Cook until slightly thickened, 3-5 minutes. Season with salt and pepper.
6. Stir the drained spaghetti, half the basil, half the Parmesan and 1 tablespoon butter (2 tablespoons for 4 servings) into the sauce. Season generously with salt and pepper. Divide the spaghetti among plates and top with the chicken. Garnish with the remaining basil and Parmesan.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any long pasta like linguine or fettuccine works well or even short pasta like penne or rigatoni.

What can I substitute for Tuscan Heat Spice?

You can make your own blend with dried oregano, basil, rosemary, red pepper flakes and garlic powder.

Can I prepare this dish ahead of time?

The chicken can be wrapped in prosciutto and refrigerated up to a day in advance. Cook just before serving for best results.