Chicken Saltimbocca with Spinach Pappardelle
Transform your dinner routine with this elegant Chicken Saltimbocca with Spinach Pappardelle—a harmonious blend of Italian-inspired flavors that feels as luxurious as it tastes. Juicy, pan-seared chicken breasts are wrapped in crispy prosciutto and infused with the earthy aroma of fresh sage, then finished with a velvety white wine butter sauce. Paired with tender spinach pappardelle tossed in Parmesan cheese and fresh spinach, this dish offers a perfect balance of savory, creamy, and vibrant elements. Ready in just 50 minutes, this recipe is an idyllic choice for a sophisticated weeknight meal or a special occasion. Whether you're a fan of classic Italian cuisine or simply in search of a standout pasta dinner, this recipe delivers flavor and finesse in every bite.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 8 slices Prosciutto
- 8 leaves Fresh sage leaves
- 0.5 cups All-purpose flour
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 0.5 cups Dry white wine
- 0.5 cups Chicken broth
- 12 ounces Spinach pappardelle pasta
- 4 cups Fresh spinach
- 0.5 cups Parmesan cheese
Instructions
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness, about 1/2 inch thick, using a meat mallet.
Season both sides of the chicken breasts with salt and pepper. Place one sage leaf on each side of the chicken, and wrap each chicken breast with two slices of prosciutto, securing them with toothpicks if necessary.
Dredge the wrapped chicken breasts lightly in flour, shaking off any excess.
Heat a large skillet over medium heat and add 2 tablespoons of butter and the olive oil. When the butter has melted, place the chicken breasts in the skillet and cook for 3-4 minutes per side, or until the prosciutto is crispy and the chicken is cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the white wine and chicken broth. Bring to a boil, scraping the bottom of the skillet to deglaze. Let the liquid reduce by half, then stir in the remaining 2 tablespoons of butter. Simmer on low heat until the sauce thickens slightly.
Meanwhile, bring a large pot of salted water to a boil and cook the spinach pappardelle according to package instructions. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
Return the drained pasta to the pot and toss with fresh spinach and Parmesan cheese, adding small amounts of the reserved pasta water if needed to create a silky sauce.
Serve the chicken saltimbocca over a bed of spinach pappardelle. Drizzle the white wine butter sauce over the chicken and garnish with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
3839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.5 g | 175% | |
| Saturated Fat | 54.1 g | 270% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 826 mg | 276% | |
| Sodium | 3900 mg | 170% | |
| Total Carbohydrate | 295.7 g | 108% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 8.3 g | ||
| Protein | 312.4 g | 625% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 773 mg | 59% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 2889 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
