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Cheesy Prosciutto Chicken
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Cheesy Prosciutto Chicken

Cheesy Prosciutto Chicken

over Spaghetti with Tuscan-Spiced Marinara

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.


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

Total Time35 minutes


serving amount

½ ounce


12 ounce

Chicken Breasts

2 ounce


½ cup

Mozzarella Cheese

(Contains Milk)

6 ounce


(Contains Wheat)

1 tablespoon

Tuscan Heat Spice

14 ounce

Marinara Cup

¼ cup

Parmesan Cheese

(Contains Milk)

Not included in your delivery

1 teaspoon

Olive Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ 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.


Large Pot
Paper Towel
Large Pan



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.

Wrap Chicken

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.

Sear Chicken

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.

Roast Chicken and Cook Pasta

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.

Make Sauce

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.

Finish and Serve

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.