Prosciutto-Wrapped Swiss Chicken
with Creamy Rigatoni, Spinach & Toasted Panko
- Wheat
- Milk
We love a simple chicken breast. But sometimes you want a more creative dinner idea. In this recipe, our chefs drew inspiration from Italian saltimbocca. The meat is wrapped in slices of salty, luscious prosciutto, seared until it’s delightfully crisp, then roasted with Swiss cheese on top (If you’re lucky, the Swiss melts off the sides for those crispy cheese edges!). It’s served over creamy rigatoni with fresh spinach and a crunchy panko topping—a flavor and texture extravaganza!
Ingredients
1 unit
Shallot
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
10 ounce
Chicken Cutlets
2 ounce
Prosciutto
2 slice
Swiss Cheese
(Contains: Milk)
6 ounce
Rigatoni Pasta
(Contains: Wheat)
1 unit
Chicken Stock Concentrate
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
4 ounce
Cream Sauce Base
(Contains: Milk)
2 tablespoon
Cream Cheese
(Contains: Milk)
5 ounce
Spinach
Not included in your delivery
1 teaspoon
Olive Oil
1 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains: Milk)
Salt
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. • Halve, peel, and finely dice shallot. • Melt 1 TBSP butter (2 TBSP for 4 servings) in a large, preferably ovenproof, pan over medium heat. Add panko, a pinch of salt, and pepper; cook, stirring occasionally, until golden brown, 3-5 minutes. Turn off heat; transfer to a plate. Wipe out pan.
• Meanwhile, pat chicken* dry with paper towels; season all over with salt and pepper. • Lay two slices of prosciutto beside each other on a work surface. Place a chicken cutlet along bottom of slices; tightly roll up prosciutto around chicken. Repeat with remaining prosciutto and chicken.
• Heat a drizzle of olive oil in pan used for panko over medium-high heat. Add wrapped chicken and cook until browned, 2-3 minutes per side (it’ll finish cooking in the next step). TIP: If your pan isn’t ovenproof, transfer chicken to a baking sheet now.
• Top chicken with Swiss cheese; transfer pan to oven. Roast on top rack until chicken is cooked through and cheese has melted, 10-15 minutes. • Turn off heat; transfer chicken to a cutting board to rest. Reserve pan. • While chicken is roasting, once water is boiling, add rigatoni to pot; cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.
• While pasta cooks, heat a drizzle of oil in pan used for chicken over medium-high heat; add shallot, a pinch of salt, and pepper. Cook, stirring occasionally, until browned and softened, 2-4 minutes. • Stir in stock concentrate, garlic herb butter, cream sauce base, cream cheese, and ¾ cup reserved pasta cooking water (1¼ cups for 4 servings). Cook, stirring occasionally, until thickened, 5-8 minutes.
• Add drained rigatoni and spinach to pan with sauce; cook, stirring, until spinach begins to wilt, 1-2 minutes. • Turn off heat and stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Taste and season with salt and pepper. TIP: If needed, stir in more pasta cooking water a splash at a time until pasta is coated in a creamy sauce.
• Slice chicken crosswise. • Divide pasta between plates. Top with toasted panko and chicken. Serve. TIP: If you prefer, serve chicken alongside the pasta instead.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the prosciutto-wrapped chicken with Swiss cheese, calling it restaurant-quality; some found it a bit salty.
- Ease of prep: Several noted it was more time-consuming than expected, with multiple steps and pans, but worth the effort.
- Suggestions: Consider reducing salt, as prosciutto adds saltiness; some preferred smaller pasta shapes like penne instead of rigatoni.
- Leftovers: The dish reheats well for some; others found the pasta dried out or flavors less appealing the next day.
- Sauce: Many wished for more creamy sauce; some found it thin and suggested reducing it longer.
Reviews from our home cooks
This dish took a little longer to put together but it is so worth it! It's like a fancy restaurant dish. The prosciutto wrapped chicken with Swiss cheese is perfect. The creamy sauce, spinach and rigatoni work very well with the wrapped chicken. Yummy!
This meal was beyond delicious! The chicken was so very good wrapped in prosciutto and seared, then finished off in the oven topped with a slice of Swiss cheese. The sauce was the finishing touch, which brought it all together into an amazing meal. The spinach also completed the dish. I will order this meal again too!!
This was a little more involved to make than some of the other Hello Fresh recipes, but it was very delicious. The crispy prosciutto was so good with the chicken.
Great taste. Must be careful. Oven time is a range. The upper range made the chicken over 170 degrees.
The prosciutto Swiss chicken was excellent. The pasta was very bland, almost no flavor and was hoping for a more "creamy" sauce based on description
5 Stars, This Spectacular. prosciutto chicken with the swiss cheese was moist and tangy. The creamy rigatoni was delicious with the spinach.
Wow! Amazing meal! The prosciutto and Swiss on the chicken was so delicious. The creamy sauce on the pasta was also very delicious.
Absolutely delicious. The pasta was awesome and I was surprised how easy the chicken was. It was tender too!
Loved this! And it was easier to put together than I thought it would be. Very tasty!
Very salty, but now that I know, I won't add any additional salt like stated in the recipe. Other than that, it was good. Very filling.
