Mozzarella and Prosciutto-Topped Chicken with Creamy Tomato Fusilli and Roasted Broccoli

This dish takes chicken to new heights with a savory topping of melted mozzarella and crispy prosciutto. Each bite delivers a perfect balance of tender meat, gooey cheese and salty ham. Paired with roasted broccoli and a luscious creamy tomato pasta, this meal feels both indulgent and balanced.

Best of all, it comes together in about 40 minutes using simple techniques. The chicken is pan-seared for a golden crust, then finished in the oven alongside the broccoli. Meanwhile, the pasta simmers in a rich marinara sauce enriched with cream cheese and Parmesan. A quick pan sauce made from the chicken drippings ties everything together beautifully.

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Ingredients

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

16 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

2 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

12 ounce Fusilli PastaView ingredient guideLike ingredientDislike ingredient

14 ounce Marinara CupView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

0.5 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive 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 the oven to 450°F (230°C) with a rack in the top position. Bring a large pot of salted water to a boil. Pick and roughly chop the rosemary leaves until you have 1 teaspoon (discard the rest or save for another use). Pick the parsley leaves from the stems and roughly chop. Mince or grate the garlic. Cut the fresh mozzarella into 4 slices.
2. Pat the chicken breasts dry with paper towels and season all over with salt and pepper. Place the broccoli florets on a baking sheet, toss with half the minced garlic and a generous drizzle of olive oil and season with salt and pepper. Roast in the oven until tender and crisp-edged, 12-15 minutes (you’ll add more to the sheet later).
3. Heat a large drizzle of olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook without moving until the bottom is browned, about 4-5 minutes. Flip the chicken, then sprinkle with the remaining garlic and the 1 teaspoon rosemary. Top each piece with a slice of mozzarella and then a slice of prosciutto.
4. Remove the broccoli from the oven and push the florets to one side of the baking sheet. Transfer the topped chicken to the other side. Return to the oven and roast until the mozzarella melts and the prosciutto is slightly crisp, 7-8 minutes. Meanwhile, once the water is boiling, add the fusilli and cook until al dente, 9-11 minutes. Reserve about ¾ cup of pasta cooking water, then drain the pasta.
5. Return the empty pasta pot to medium heat and add the marinara sauce. Add the cream cheese and stir until smooth. Gently stir in the cooked fusilli, ½ cup of the reserved pasta water, half of the Parmesan, 1 tablespoon of butter and a pinch of chili flakes (if desired). If the sauce is too thick, add more pasta water. Set aside.
6. Add the chicken stock concentrates and ½ cup plain water to the skillet used for the chicken (no need to wash it). Bring to a simmer over medium-high heat, scraping up any browned bits. Let reduce slightly, 1-2 minutes. Stir in the remaining 1 tablespoon of butter. Remove from heat and stir in half of the chopped parsley. Season with pepper.
7. Divide the chicken and roasted broccoli between plates. Drizzle the pan sauce over the chicken. Serve the pasta alongside and sprinkle with the remaining Parmesan and parsley. Add extra chili flakes for more heat, if desired.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like penne or farfalle works well. Adjust cooking time according to package directions.

How do I store leftovers?

Store chicken, broccoli and pasta separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.

Can I make this dish dairy-free?

Substitute the mozzarella, cream cheese, Parmesan and butter with dairy-free alternatives. Note that the texture and flavor will change.