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Cheesy Prosciutto Chicken

Cheesy Prosciutto Chicken

over Spaghetti with Tuscan-Spiced Marinara

Gourmet
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This, folks, is not your average chicken dinner. Our chefs added tons of restaurant-level flair (with almost no effort!) by wrapping chicken breasts in salty, savory slices of prosciutto. Once seared, it crisps to perfection. The wrapped chicken is then sprinkled with mozzarella and broiled to get nice and melty. Finally, it’s served over twirly spaghetti that’s been cloaked in a Tuscan-spiced marinara. The best part? Everything comes together in under 40 minutes! Talk about a weeknight win.

Allergens:MilkWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

½ ounce

Basil

12 ounce

Chicken Breasts

2 ounce

Prosciutto

½ cup

Mozzarella Cheese

(ContainsMilk)

6 ounce

Spaghetti

(ContainsWheat)

1 tablespoon

Tuscan Heat Spice

14 ounce

Marinara Sauce

¼ cup

Parmesan Cheese

(ContainsMilk)

Not included in your delivery

1 teaspoon

Olive Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3556 kJ
Calories850 kcal
Fat31 g
Saturated Fat13 g
Carbohydrate79 g
Sugar8 g
Dietary Fiber5 g
Protein66 g
Cholesterol195 mg
Sodium1670 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Paper Towel
Large Pan
Strainer
Instructionsarrow up iconarrow up icon
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1

Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. Pick basil leaves from stems; roughly chop leaves.

2

Pat chicken dry with paper towels. Season with salt and pepper. Lay two slices of prosciutto beside one another on a flat surface. Tightly roll prosciutto around chicken. Repeat with remaining prosciutto and chicken.

3

Heat a drizzle of olive oil in a large, preferably ovenproof, pan over mediumhigh heat. Add wrapped chicken and sear until browned, 2-3 minutes per side (it’ll finish cooking in the next step). Turn off heat. TIP: If your pan isn’t ovenproof, transfer chicken now to a baking sheet.

4

Top seared chicken with mozzarella (it’s okay if some falls off). Transfer pan or sheet to top rack and roast until chicken is cooked through, 10-15 minutes. Remove from oven and set chicken aside to rest for a few minutes. Once water is boiling, add spaghetti to pot and cook, stirring occasionally, until al dente, 9-11 minutes. Drain.

5

Heat pan used for chicken over medium-high heat (for 4 servings, heat pot used for pasta); add marinara, Tuscan Heat Spice, and ¼ cup water (⅓ cup for 4). Bring to a boil, then reduce to a simmer. Cook until slightly thickened, 3-5 minutes. Season with salt and pepper.

6

Stir spaghetti, half the basil, half the Parmesan, and 1 TBSP butter (2 TBSP for 4 servings) into sauce. Season generously with salt and pepper. Divide between plates and top with chicken. (TIP: If you like, you can serve chicken on the side instead.) Garnish with remaining basil and Parmesan.