Blue Ribbon Chicken Pasta with Prosciutto
Elevate your pasta night with this indulgent Blue Ribbon Chicken Pasta with Prosciutto—a luxurious blend of tender, golden-seared chicken, velvety Parmesan cream sauce, and perfectly cooked fettuccine. Fresh spinach adds a pop of color and nutrients, while crispy, salty prosciutto crumbles lend a gourmet touch. Featuring hints of garlic and optional bright lemon zest, this dish is a harmonious balance of richness and freshness. Ready in just 45 minutes, it’s an impressive yet approachable recipe perfect for weeknight dinners or special occasions. Garnished with parsley and served piping hot, this crowd-pleaser will have everyone coming back for seconds.
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Ingredients
- 2 pieces (boneless, skinless) Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves (minced) Garlic
- 1 cup Heavy cream
- 1.25 cups Grated Parmesan cheese
- 2 cups Fresh spinach leaves
- 12 ounces Fettuccine pasta
- 4 slices (thinly sliced) Prosciutto
- 2 tablespoons (chopped, for garnish) Fresh parsley
- 1 teaspoon (optional, for garnish) Lemon zest
Directions
Step 1
Begin by preparing the chicken: Place the chicken breasts on a cutting board and, if needed, pound them to an even thickness of about 1/2 inch using a meat mallet.
Step 2
Season both sides of the chicken with salt and black pepper. Dredge the chicken in the all-purpose flour, shaking off any excess.
Step 3
In a large skillet, heat the olive oil and one tablespoon of butter over medium heat. When the butter has melted and the pan is hot, add the chicken breasts. Sear them for 4-5 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside to rest.
Step 4
In the same skillet, add the remaining tablespoon of butter and the minced garlic. Sauté the garlic for about 30 seconds until fragrant, making sure it doesn’t burn.
Step 5
Lower the heat to medium-low and pour in the heavy cream. Stir to combine, then gradually whisk in the grated Parmesan cheese until smooth and creamy. Allow the sauce to simmer gently for 3-4 minutes, stirring occasionally.
Step 6
While the sauce is cooking, bring a large pot of salted water to a boil and cook the fettuccine pasta according to package instructions until al dente. Drain the pasta, reserving 1/2 cup of the pasta cooking water.
Step 7
Add the fresh spinach leaves to the skillet with the Parmesan sauce and stir until the spinach wilts slightly, about 1-2 minutes.
Step 8
Slice the cooked chicken into thin strips and add it back to the skillet with the sauce. Gently toss to coat the chicken with the sauce.
Step 9
If needed, stir in a splash of the reserved pasta cooking water to loosen the sauce to your desired consistency.
Step 10
In a separate small skillet, crisp up the prosciutto slices over medium heat for 1-2 minutes per side. Transfer to a plate lined with paper towels to cool slightly, then crumble into pieces.
Step 11
Add the cooked fettuccine to the skillet with the sauce and toss to combine everything evenly.
Step 12
Serve the pasta hot, garnished with crumbled prosciutto, chopped parsley, and a sprinkle of lemon zest for a bright finish. Enjoy your Blue Ribbon Chicken Pasta with Prosciutto!
Nutrition Facts
| Serving size | (1229.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3740.9 |
| Total Fat 184.7g | 0% |
| Saturated Fat 90.9g | 0% |
| Polyunsaturated Fat 6.4g | |
| Cholesterol 704.6mg | 0% |
| Sodium 4803.3mg | 0% |
| Total Carbohydrate 300.7g | 0% |
| Dietary Fiber 16.0g | 0% |
| Total Sugars 12.6g | |
| Protein 203.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1223.4mg | 0% |
| Iron 7.5mg | 0% |
| Potassium 486.6mg | 0% |
Source of Calories