Prosciutto-Topped Chicken

Pat chicken dry with a paper towel and season all over with salt and pepper; set aside. Place broccoli on a baking sheet and toss with half the garlic and a large drizzle of olive oil. Season with salt and pepper. Roast in oven until tender with crisp edges, 12-15 minutes total (we’ll add more to the sheet before it’s done).

Heat a large drizzle of olive oil in a large, preferably nonstick pan over medium-high heat. Add chicken and cook without disturbing until browned on bottom, 4-5 minutes. Flip and sprinkle with remaining garlic and 1 tsp rosemary. Lay a mozzarella slice on each piece of chicken, followed by a slice of prosciutto each.

Remove broccoli from oven and push florets toward one side of sheet. Transfer topped chicken to other side. Roast in oven until mozzarella melts and prosciutto is slightly crisp, 7-8 minutes. Once water boils, add fusilli to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Scoop out ¾ cup cooking water, then drain. Add marinara to same pot and place over medium heat.

Add cream cheese to pot with marinara. Stir until smooth. Gently stir in fusilli, ½ cup cooking water, half the Parmesan, 1 TBSP butter, and a pinch of chili flakes (if desired). Stir in more cooking water if very thick. Set aside. Add stock concentrates and ½ cup plain water to pan used for chicken over medium-high heat. Bring to a simmer and let reduce slightly, 1-2 minutes. Stir in 1 TBSP butter. Remove from heat.