Spaghetti with Prosciutto Rolled Chicken
Elevate your weeknight dinner with this irresistible Spaghetti with Prosciutto Rolled Chicken recipe! Juicy chicken breasts are tenderized and wrapped in flavorful slices of salty prosciutto, then seared to golden perfection before baking to ensure a succulent finish. Served atop a bed of al dente spaghetti coated in a rich tomato-garlic sauce infused with oregano, this dish is a true fusion of comfort and sophistication. The Parmesan cheese and fresh basil garnish add a final touch of indulgence, making every bite a perfect balance of classic Italian-inspired flavors. Ready in just under an hour, this elegant dish is ideal for dinner parties or a satisfying family meal that feels gourmet yet approachable.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 8 slices Prosciutto
- 0.5 cups Parmesan cheese
- 4 pieces Garlic cloves
- 3 tablespoons Olive oil
- 1 can (28 ounces) Crushed tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 12 ounces Spaghetti
- 0.25 cups Fresh basil
Instructions
Preheat your oven to 375°F (190°C).
Pound each chicken breast to an even thickness of about 1/2 inch using a meat mallet.
Sprinkle a pinch of salt and pepper on each side of the chicken breasts.
Place 2 slices of prosciutto flat on a cutting board, slightly overlapping. Place a chicken breast on top and roll tightly, securing with a toothpick if necessary. Repeat with the remaining chicken breasts.
Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat. Sear the prosciutto-wrapped chicken breasts for 2-3 minutes per side until golden brown.
Transfer the skillet with the chicken to the oven and bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). Remove from the oven and let rest.
While the chicken is baking, cook the spaghetti according to package instructions in lightly salted boiling water. Drain and set aside, reserving 1/2 cup of pasta water.
In a large saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Stir in the crushed tomatoes, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Simmer for 10 minutes, stirring occasionally.
Add the cooked spaghetti to the tomato sauce and toss to coat. If the sauce is too thick, add a bit of the reserved pasta water to loosen it.
Remove toothpicks from the chicken. Serve each prosciutto-wrapped chicken breast over a bed of spaghetti, and garnish with freshly grated Parmesan cheese and chopped basil.
Nutrition Facts
Calories |
2650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.4 g | 127% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 683 mg | 228% | |
| Sodium | 4726 mg | 205% | |
| Total Carbohydrate | 148.4 g | 54% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 26.3 g | ||
| Protein | 278.3 g | 557% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 718 mg | 55% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2177 mg | 46% | |
*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.
