Prosciutto-Wrapped Chicken with Mozzarella over Tuscan Spaghetti

This prosciutto-wrapped chicken is the perfect weeknight dinner that feels like a special occasion. Tender chicken cutlets are wrapped in savory prosciutto, seared until golden and crispy, then topped with gooey mozzarella and roasted to perfection. The result is a juicy, flavorful main dish that pairs beautifully with a bed of spaghetti tossed in a rich Tuscan-spiced marinara sauce.

Ready in just 35 minutes, this recipe brings together simple ingredients for a meal that’s both comforting and elegant. The salty prosciutto, creamy mozzarella, and aromatic Tuscan heat spice create a harmonious blend of flavors that will impress your family or guests. Serve it as shown or with the chicken on the side—either way, it’s a winner.

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Ingredients

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView 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

14 ounce Marinara CupView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven 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.
2. Pat chicken cutlets dry with paper towels. Season all over with salt and pepper. Lay two slices of prosciutto side by side on a flat surface. Tightly roll prosciutto around each chicken cutlet. Repeat with remaining prosciutto and chicken.
3. Heat a drizzle of olive oil in a large ovenproof skillet over medium-high heat. Add wrapped chicken and sear until browned and crispy, 2–3 minutes per side (it will finish cooking in the oven). Turn off heat. If your skillet is not ovenproof, transfer chicken to a baking sheet.
4. Top seared chicken with mozzarella cheese (some may fall off—that’s okay). Transfer skillet 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 skillet.
5. Once water is boiling, add spaghetti and cook until al dente, 9–11 minutes. Drain and set aside.
6. Heat the same skillet over medium-high heat. Add marinara sauce, Tuscan Heat Spice, and ¼ cup water. Bring to a boil, then reduce to a simmer. Cook until slightly thickened, 3–5 minutes. Season with salt and pepper.
7. Stir drained spaghetti, half the chopped parsley, half the Parmesan, and 1 tablespoon butter into the sauce. Season generously with salt and pepper.
8. Divide pasta between plates and top with chicken. Garnish with remaining parsley and Parmesan. Serve immediately. (Chicken is fully cooked when internal temperature reaches 165°F.)

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, but you may need to pound them to an even thickness for even cooking. Adjust roasting 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 make this dish ahead of time?

It’s best served fresh, but you can prep the ingredients ahead. Assemble and cook just before serving.