Chicken Sorrentino Fusilli
Indulge in the comforting elegance of Chicken Sorrentino Fusilli, a dish that marries tender chicken, velvety eggplant, and savory prosciutto with a blanket of melty mozzarella atop a bed of perfectly al dente fusilli pasta. This Italian-inspired masterpiece features layers of bold flavor, from the rich marinara sauce infused with Italian seasoning to the sharp nuttiness of Parmesan cheese. The golden-baked eggplant and juicy chicken are complemented by fragrant fresh basil, bringing a delightful balance to every bite. With just 20 minutes of prep time and an oven-baked finish, this recipe is the perfect choice for a hearty weeknight meal or an impressive dinner party main course.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 12 oz Fusilli pasta
- 1 medium Eggplant
- 3 tbsp Olive oil
- 3 minced Garlic cloves
- 1 tsp Salt
- 0.5 tsp Black pepper
- 4 slices Prosciutto
- 6 oz Fresh mozzarella cheese
- 0.5 cup Parmesan cheese
- 2 cups Marinara sauce
- 1 tsp Italian seasoning
- 6 leaves Fresh basil leaves
Instructions
Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest. Set aside.
Cut the eggplant into 1/4-inch thick slices and sprinkle with a pinch of salt. Let it rest for 10 minutes, then pat dry with a paper towel.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant slices and cook until golden and tender, about 2-3 minutes per side. Remove and set aside.
Season the chicken breasts with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of Italian seasoning.
In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove and let them rest for 5 minutes before slicing into bite-sized strips.
Preheat the oven to 375°F (190°C).
In a baking dish, spread 1/2 cup of marinara sauce on the bottom. Layer the cooked eggplant slices, prosciutto, and chicken strips. Pour the remaining marinara sauce over the top and add the fresh mozzarella slices evenly over the mixture.
Bake in the preheated oven for 15 minutes, or until the cheese is melted and bubbly.
In a large serving bowl, toss the cooked fusilli pasta with the reserved pasta water, a drizzle of olive oil, and the Parmesan cheese until evenly coated.
Spoon the Chicken Sorrentino mixture over the pasta. Garnish with fresh basil leaves and serve immediately.
Nutrition Facts
Calories |
3260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.7 g | 161% | |
| Saturated Fat | 47.4 g | 237% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 5937 mg | 258% | |
| Total Carbohydrate | 301.3 g | 110% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 39.8 g | ||
| Protein | 221.5 g | 443% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1547 mg | 119% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2859 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.
