Prosciutto Chicken & Roasted Artichokes
with Creamy Burst-Tomato Penne & Spicy Breadcrumbs
- Milk
- Wheat
: Elegant and flavorful, prosciutto-wrapped chicken cutlets make any night a special occasion. Here, we roast them along with tender artichoke hearts and serve it all over penne pasta tossed in a creamy sauce with blistered grape tomatoes. A shower of spicy herbed breadcrumbs adds the final layer of crunch to this restaurant-inspired dish.
Ingredients
4 ounce
Cream Sauce Base
(Contains: Milk)
1 unit
Marinated Artichoke Hearts
6 ounce
Penne Pasta
(Contains: Wheat)
4 ounce
Grape Tomatoes
2 ounce
Prosciutto
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 teaspoon
Chili Flakes
10 ounce
Chicken Cutlets
¼ ounce
Parsley
1 teaspoon
Garlic Powder
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
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.
Pat artichoke hearts dry with paper towels; halve crosswise. Roughly chop parsley. Halve grape tomatoes lengthwise.
Pat chicken* dry with paper towels.
Lay two slices of prosciutto beside one another on a work surface. Tightly roll up prosciutto around chicken. Repeat with remaining prosciutto and chicken.
Once water is boiling, add penne. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.
Heat a drizzle of oil in a large pan over medium-high heat. Add wrapped chicken and cook until browned, 2-3 minutes per side. Turn off heat; transfer to one side of a baking sheet. Wipe out pan.
Add artichoke hearts to empty side of sheet and toss with a drizzle of oil.
Roast on top rack until chicken is cooked through and artichokes are browned and slightly crispy, 15-18 minutes. Transfer chicken to a cutting board.
Meanwhile, heat a drizzle of olive oil in pan used for chicken over medium heat. Add breadcrumbs and a pinch of salt and pepper. Cook, stirring constantly, until golden brown, 2-3 minutes.
Turn off heat; transfer to a small bowl. Stir in parsley and as many chili flakes as you like. Wipe out pan.
Once chicken and artichokes have roasted 10 minutes, heat a drizzle of oil in pan used for breadcrumbs over medium-high heat. Add tomatoes and cook, undisturbed, until browned and beginning to burst, 2-3 minutes.
Reduce heat to low. Stir in cream sauce base, garlic powder, drained penne, and ¼ cup reserved pasta cooking water (½ cup for 4 servings). Bring to a low simmer and cook, stirring constantly, until pasta is evenly coated in sauce, 1-2 minutes. (If needed, stir in more reserved pasta cooking water a splash at a time.)
Taste and season with salt and pepper if desired.
Slice chicken crosswise.
Divide pasta between shallow bowls; sprinkle with spicy breadcrumbs. Top with chicken and artichokes and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the combination of prosciutto-wrapped chicken, artichokes, and pasta, calling it an "explosion of flavor" 🎉.
- Ease of prep: Some found it easy to make, while others noted multiple steps and timing challenges.
- Suggestions: Consider adding Parmesan cheese, using more artichokes and tomatoes, and adjusting cooking times for juicier chicken.
- Portions: Several wanted more artichokes; a few found the pasta dry and suggested increasing the sauce.
- Texture: The spicy breadcrumbs added a lovely crunch and steady heat that many enjoyed.
Reviews from our home cooks
Delicious!! The artichoke was a subtle wonderful flavor addition and the prosciutto was yummy. It was easy to cook!!
One of the best meals, ever! Easy prep, perfectly timed steps, delicious layers of flavor.
OMG! Amazing meal! We loved the artichoke hearts in the pasta! This served with the prosciutto wrapped chicken provided an explosion of flavor.
Really great flavors and textures. Love the artichoke and the spicy breadcrumb gave it a lovely steady heat throughout.
The prosciutto wrapped chicken was delicious but I adjusted the cooking time down by about 5 minutes. If I had cooked it as long as recommended it would have been very overdone.
So easy to make. And tastes even better than I thought. I do not like tomatoes, but the little tomatoes gave it the exact kick it needed. 12 stars for this meal. Even the picky eater grand boy loved it!!
This one really surprised me with how good it is. Wasn't sure about the tomatoes and artichoke hearts, but they were perfect together
I threw in lots more tomatoes & frozen artichoke hearts. Cooked them in small foil pans in the toaster oven rather than in a giant sheet pan in the big oven, since vegs cooked to your instructions on a sheet pan tend to dry out & overcook, but the same vegs in small pans are slightly steamed & don't dry out.
The flavours were terrific, however, instructions said lay 2 pieces of prosciutto down side by side and tightly wrap the chicken breast...repeat for the second breast; we only had 3 pieces of prosciutto, so each breast only had one and a half pieces per breast which made it a bit flimsy.
This was a good dinner, but could've used more artichokes as pictured. There was only like two very small artichokes per dish and it needed more. Also, It needed some more of the cream base. Otherwise, it was a very tasty dish and I suppose this all could've been remedied with just some store-bought artichokes and additional cream base.
