Palermo Prosciutto & Chicken Penne
with Peas & Parm
- Wheat
- Milk
A little inspiration from Palermo, Italy is what sets this penne above and beyond. That, and the combo of prosciutto AND chicken (aka ALL the meats!). Prepare yourself for this Italian feast: al dente penne, cream sauce, peas, crispy prosciutto, tender chicken, and sprinkles of all the best garnishes (we’re talking lemon zest, Parm, parsley, and chili flakes). No red-eye flight to Italy required!
Ingredients
1 clove
Garlic
¼ ounce
Parsley
1 unit
Lemon
6 ounce
Penne Pasta
(Contains: Wheat)
2 ounce
Prosciutto
10 ounce
Chicken Cutlets
1 tablespoon
Fry Seasoning
4 ounce
Cream Sauce Base
(Contains: Milk)
2 tablespoon
Cream Cheese
(Contains: Milk)
4 ounce
Peas
1 teaspoon
Chili Flakes
¼ cup
Parmesan Cheese
(Contains: Milk)
Not included in your delivery
1 teaspoon
Olive Oil
2 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. Wash and dry produce. • Peel and mince or grate garlic. Pick parsley leaves from stems; roughly chop leaves. Zest and quarter lemon.
• Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve ½ cup pasta cooking water, then drain.
• Heat a drizzle of olive oil in a large pan over medium-high heat. Add prosciutto slices in a single layer; sear until browned and crispy, 2-3 minutes per side. TIP: If the prosciutto starts to crisp too quickly, reduce heat to medium. • Turn off heat; transfer prosciutto to a paper-towel-lined plate. Reserve oil in pan (you’ll use it to cook the chicken in the next step).
• Pat chicken* dry with paper towels and season all over with salt, pepper, and half the Fry Seasoning (all for 4 servings). • Heat pan with reserved oil over medium-high heat. (TIP: Add an additional drizzle of oil if needed). Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer chicken to a cutting board to rest. Wipe out pan.
• Heat 2 TBSP butter (4 TBSP for 4 servings) in pan used for chicken over medium-high heat. • Add garlic; cook, stirring occasionally, until fragrant, 30 seconds. • Add cream sauce base, cream cheese, a big pinch of salt, and pepper. Cook, stirring, 2-3 minutes more. • Add drained penne and peas. Cook, stirring, until peas are warmed through and sauce has slightly thickened, 1-2 minutes more. TIP: If needed, stir in reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. • Stir in half the parsley, a big squeeze of lemon juice, and a pinch of chili flakes if desired.
• Slice chicken crosswise. • Divide pasta between bowls. Top with chicken. Crumble prosciutto over top. (TIP: Or crumble half the prosciutto and top the pasta with the remaining larger pieces.) Sprinkle with lemon zest, Parmesan, remaining parsley, and a pinch of chili flakes to taste. Serve with remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: Many rave about the crispy prosciutto and creamy sauce combination, though some find it needs more seasoning or sauce.
- Ease of prep: Generally easy to make once you get the hang of it, though cooking prosciutto properly takes practice to avoid burning.
- Suggestions: Add extra cream or pasta water for more sauce; some prefer wrapping chicken in prosciutto instead of crumbling on top.
- Leftovers: Reheats well and makes great next-day lunches, though be careful not to overcook in the microwave.
- Peas: Mixed reactions — some love the fresh pop of color, while others prefer leaving them out or substituting spinach.
Reviews from our home cooks
Came together pretty easily and both my partner & I's plates were clean after. The crispy prosciutto on top was a great texture, the peas snuck in some much needed veg, and the creamy pasta was decadent. The chicken pan fried up beautifully, it really was a pretty fun dish to make overall.
We had this last time we subscribed and it was so good, I had to make the recipe myself a second time. It is MUCH CHEAPER to make it through hello fresh!! Crunchy salty prosciutto. Creamy lemony penne, and a juicy chicken breast, 10/10
This is so incredibly satisfying. It doesn't need the chicken. The sauce with sweet peas, crispy prosciutto and a hint of lemon is a fantastic mix of flavors. I can't wait to get this one again.
The instructions are way off with the temperatures. It said to cook the cream sauce on medium high, which boils it. It only needs a very low heat to warm it and the peas up. I adjusted. Also the grease from the prosciutto was smoking and completely caused the chicken to get blackened but it wasn't to safe temperature yet. I just sliced the black part off but this was our first gourmet recipe and we had a lot of issues with instructions that should be altered.
This is a yummy pasta dish, but I don't make it with the peas. The crispy prosciutto is the star of the dish. We think the chicken doesn't add much to the taste.
Needed to pair back on the peas and I chopped the chicken and prosciutto up once they were cooked and added them to the pasta/sauce mixture which made serving and eating a little easier.
Holy cow is this one a knock out of the park. The prosciutto crispy mixed with the alfredo type sauce is literally a home run. My children were so happy I made a mistake and ordered two of this recipe because we ended up eating it back to back nights.
The prosciutto was a perfect ingredient for this recipe. I've made similar recipes in the past, using bacon. The prosciutto cooked up twice as fast and it's light, crispy texture made the dish 👩🏻🍳
Very good, but the sauce to pasta ratio seemed a little low, even after i added a big splash of water. Otherwise very good (though I left out the peas because I don't like them). Prosciutto was a nice addition.
The prosciutto really ups the flavor. We had leftovers because it was just two of us that night - and even a few days later, the left-overs were great. Terrific recipe.
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