Cheesy Prosciutto-Wrapped Chicken
over Spaghetti with Tuscan-Spiced Marinara
- Milk
- Wheat
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. It's seared in pan for crispiness, then sprinkled with mozzarella and roasted to get nice and melty. Finally, it’s served over twirly spaghetti that’s been cloaked in a savory marinara. The best part? Everything comes together in just 35 minutes! Talk about a weeknight win.
Ingredients
14 ounce
Marinara Sauce
¼ cup
Parmesan Cheese
1 unit
Green Herb Blend
½ cup
Mozzarella Cheese
(Contains: Milk)
5 teaspoon
Basil Oil
2 ounce
Prosciutto
10 ounce
Chicken Cutlets
1 tablespoon
Tuscan Heat Spice
6 ounce
Spaghetti
(Contains: Wheat)
Nutrition Values
Utensils
Cooking Steps
• 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 parsley leaves from stems; finely chop leaves. Thinly slice chives.
• Pat chicken* dry with paper towels. Season all over with salt and pepper. • Lay two slices of prosciutto beside each other on a flat surface. Tightly roll prosciutto around chicken. Repeat with remaining prosciutto and chicken.
• Heat a drizzle of olive oil in a large, preferably ovenproof, pan over medium-high heat. Add wrapped chicken and sear until browned and crispy, 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.
• 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, 8-12 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 and set aside.
• Heat pan used for chicken over medium-high heat (for 4 servings, heat empty pot used for pasta); add marinara, Tuscan Heat Spice, and ¼ cup water (1⁄3 cup for 4). Bring to a boil, then reduce to a simmer. Cook until slightly thickened, 3-5 minutes. Add half the basil oil (all for 4). Season with salt and pepper.
• Stir drained spaghetti, half the chopped parsley, half the chives, half the Parmesan, and 1 TBSP butter (2 TBSP for 4 servings) into sauce. Season generously with salt and pepper. • Divide pasta between plates and top with chicken. (TIP: If you like, serve chicken on the side instead.) Garnish with remaining chopped parsley, chives, and Parmesan. Serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The prosciutto-wrapped chicken is a crowd-pleaser, delivering salty, savory depth; the Tuscan-spiced marinara divides opinion — some love the bold heat, others find it too sweet or too spicy.
- Ease of prep: Most found this surprisingly manageable for a weeknight, though the multiple steps — searing, roasting, and building the sauce — take more time than a typical 35-minute meal.
- Suggestions: Skip seasoning the chicken with extra salt since the prosciutto is already salty; add the mozzarella in the last few minutes of roasting to prevent it from burning. Use only half the Tuscan Heat Spice packet if you prefer a milder sauce, and consider adding garlic or sautéed onion to deepen the marinara.
- Leftovers: This dish reheats well and makes a satisfying next-day meal, with several reviewers noting the pasta and chicken held up nicely.
- Chicken: A few found the chicken dry when following the recipe exactly — pull it from the oven as soon as it reaches temperature to keep it juicy. Some reviewers suggest chicken thighs for a more forgiving, moist result.
- Pasta: Some felt there was too much spaghetti relative to the sauce; add extra sauce or reduce the pasta quantity to keep every bite well-coated 🍲.
Reviews from our home cooks
The prosciutto took this recipe to the next level, adding flavor and seared-crispy texture. We are two lovers of spicy flavors as well so the Tuscan heat spice kicked the marinara sauce up a notch.
OMG! Prosciutto wrapped chicken is awesome by itself, add mozzarella that generates burnt cheese and you've got my new favorite meal. This was amazing! The best part was it's super easy to make!
Wonderful, satisfying, filling, winter recipe! I loved the crunch and cheese on this chicken! I've never had prosciutto wrapped chicken but it was a nice variation. Pasta is always great:)
Wrapping the chicken cutlets in prosciutto kept them nice and moist. The marinara was also spicy which I liked. Really nice dish.
The Prosciutto-wrapped chicken was good. The saltiness of the Prosciutto pared well and gave a nice crispy coating. Would have liked a green vegetable with the meal.
Wow! Another amazing recipe! I had never tried Prosciutto before but wrapping the chicken in it kept the chicken moist and the flavor was super!
The recipe had great flavors, the instructions were easy, but I caution on the "generously salt" part. Taste each time, after adding SMALL amounts and stirring. I added too much on the first round. It doesn't need as much and as sauce reduces and concentrates, sauce tastes saltier. Go gently with it. Loved the prosciutto wrapped chicken!
OMG!! This is SO flipping delicious😋. I am not a prosciutto fan because I don't like fat at all. But searing the prosciutto-wrapped chicken, prior to baking it, gave it a crunchy, delicious outer shell. This is a must try!!
Maybe improve a little on the tex-mex spice and add chips and for the cheesy prosciutto-wrapped chicken--there's too much of one spice in the marinara sauce--maybe basil? Tone that down and it will be fantastic!
Loved it. The sauce was so fresh and awesome. Never would have thought to wrap chicken with prosciutto, it was so tatsy and easy. My kids and i loved it.
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