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This quick Basil Parmesan Pasta with Crispy Chicken, Prosciutto, and Arugula is that bowl of homemade pasta that tastes like you just picked it up at your favorite restaurant. Lightly breaded parmesan chicken pan-fried until golden and crispy. The chicken is served over a big bowl of creamy basil and parmesan pasta. Each bowl is finished with warm prosciutto and lemon tossed arugula. Every bite is layered with creamy basil parmesan sauce, crispy chicken, salty prosciutto, and lemony peppered greens. It’s delicious…especially with an extra sprinkling of parmesan and a squeeze of lemon on top!
I’m sure I’ve mentioned this story before, but when I was a kid we would typically have pasta on Friday nights. My dad would make his usual delicious pasta dish. It was a dinner my mom and I looked forward to every weekend. Sometimes he would switch it up and do a pizza. But the pizzas just didn’t quite live up to his Friday Night Pasta Dishes.
Both my mom and I love pasta, so pasta once a week often wasn’t enough. So sometimes on weeknights, my dad would serve use noodles tossed with butter and basil. Simple, but such a good flavor.
Today’s recipe is a much more exciting version but brings back all those childhood memories…so I especially love it.
The inspiration…
Funny enough this is yet another pasta dish inspired by the Cheesecake Factory (thanks for your suggestions!), the Bellagio pasta. To refresh your memory, a few weeks ago I shared this southern style creamy parmesan chicken pasta. While I was researching that recipe, I came across a photo of their Bellagio pasta. At the time, I went back and forth about which pasta I should attempt to recreate. In the end, I went with that spicy cajun pasta.
And it was a good idea. That pasta has quickly become everyone’s favorite, and with good reason, it’s delicious. We love a little spicy cajun heat.
BUT this basil parmesan pasta is equally delicious, just very different, probably more Italian-like. This is not quite the same as the Bellagio pasta served up at the Cheesecake Factory. I changed a few things, but it’s similar, and please, please hear me when I say, it’s SO GOOD.
Here are the details…
I like to start with the chicken. Using chicken cutlets or thinly sliced chicken is KEY. You don’t want a cut that’s too thick or it will not evenly cook throughout.
For the breading, I like to use a mix of Panko breadcrumbs and parmesan cheese. It has just the right amount of cheesy crunch.
Once I have the chicken prepped, I boil up the pasta and start working on the sauce.
For the sauce, it’s similar to a fettuccine Alfredo sauce, but different, because of the large amounts of basil. There is A LOT of basil, but it’s what makes this pasta so good. To keep the sauce on the lighter side, I use a mix of chicken broth and cream. It’s a little looser than an Alfredo sauce but still creamy and cheesy enough.
I think of it as a light cream sauce with a touch of decadence.
While the sauce is simmering, pan fry the chicken. I kept the chicken simple but when placed atop the creamy sauce? Beyond good.
Once the sauce has simmered, toss in the pasta. I like to use spaghetti or linguine, but really any cut of pasta will do! And that’s it! Well, actually, first I like to warm a little prosciutto in a skillet and mix up a lemony arugula salad to finish.
Finish it up
Serve the pasta topped with the chicken. Then I like to add warm prosciutto, fresh arugula, and an extra dusting of parmesan…for good measure.
When all combined together, ’tis a very delicious meal.
The pasta is heavy on the basil with just the right amount of creaminess and cheese. The chicken is perfectly crisp, and when tossed with the pasta…totally delish. The prosciutto adds a nice salty element and the arugula on top keeps everything feeling fresh and light for the spring days ahead.
What I love about this recipe is that it really does look and taste like a dish you’d order out from your favorite Italian spot. But it’s all made at home and in under an hour too.
It’s pretty hard to beat. In fact, my mom’s exact words were as follows…
I LOVEE 💕 ❤️ it!
PERFECT!!!
😍
She’s never this enthusiastic about a recipe unless it’s really, really GOOD. So take her word for it and enjoy! Hoping this dish makes for a fun Monday night pasta for you guys! But of course, this dish is still perfect for any night of the week – enjoy!
Looking for other easy dinner recipes? Here are a few to try:
One Pan Baked Cheesy Basil Pasta
Southern Style Creamy Parmesan Chicken Pasta
Roasted Garlic Butter Chicken with Lemon Olive Dressing
Lastly, if you make this Basil Parmesan Pasta with Crispy Chicken, Prosciutto, and Arugula be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Basil Parmesan Pasta with Crispy Chicken, Prosciutto, and Arugula
Servings: 6
Calories Per Serving: 412 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Ingredients
- 1 pound chicken cutlets or tenders
- 1 cup Panko bread crumbs
- 1 1/2 cups grated parmesan
- 1/2 teaspoon onion powder
- 3 tablespoons extra virgin olive oil
- kosher salt and black pepper
- 1 pound spaghetti
- 3 cloves garlic, finely chopped or grated
- crushed red pepper flakes
- 2 tablespoons salted butter
- 1 1/2 cups fresh basil, finely chopped
- 2 cups low sodium chicken broth
- 3/4 cup heavy cream or canned coconut milk
- 2 ounces cream cheese, at room temperature
- 3 ounces thinly sliced prosciutto
- 2 cups baby arugula
- juice from 1 lemon
- 2 tablespoons chopped fresh parsley
Instructions
- 1. Place the Panko, 1/2 cup parmesan, and the onion powder in a shallow bowl. Dredge both sides of the chicken through the Panko, pressing to adhere by using your fist to really make the crumbs stick. Place the chicken on a plate. Set aside.2. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain.3. To make the sauce. Heat 1 tablespoon olive oil and the garlic together over medium-high heat. Cook 2-3 minutes until fragrant. Add the butter and stir in the basil. Add a pinch each of red pepper flakes, salt, and pepper. Cook another minute, until the basil is fragrant, then pour in the broth and cream. Add the cream cheese. Whisk until smooth. Bring the sauce to a gentle simmer and cook 5-8 minutes, until thickened slightly.4. To cook the chicken. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, 3-4 minutes. Flip the chicken and cook until golden brown on the other side, 3-4 minutes. Transfer to a cutting board and season with salt. Slice into thin strips. Add the prosciutto to the pan and cook 1 minute to warm through. 5. To the sauce, stir in 1 cup parmesan. Toss in the pasta and cook 3-5 minutes, then remove from the heat and stir in the parsley.6. Toss the arugula with a drizzle of olive oil, a squeeze of lemon, and a pinch each of salt and pepper. Divide the pasta between plates and top with slices of chicken, warm prosciutto, and arugula. Twirl and devour...with bread on the side.
I’ve Jaír started following you and this is the fourth recipe I’ve tried of yours and honestly the first I feel I got right.
This was delicious. Didn’t substitute anything except thin ham for prosciutto which was fine.
My husband loves Arugula but I don’t like cold food much this was the perfect answer.
Delicious!
Hey Missy,
Awesome! So so glad to hear that this recipe was enjoyed, thanks for making it! xxTieghan
YUM! I tried this recipe for the first time last night and it was so fresh and flavorful. I’ll admit I was weirded out by the cream cheese when first reading through the ingredients, but honestly it made the dish nice and creamy without being heavy. I can definitely see myself making this again and again over the summer!
Hey Kacey,
Fantastic! I am so glad you enjoyed this recipe, thanks so much for making it! Happy Friday:) xTieghan
Seriously delicious! We just finished the leftovers and it was just as good after a few days. We did keep each bit separately in the fridge and made the arugula fresh each time. We used a veggie spaghetti and that was delicious! Next time I might make a bit more chicken but that’s just because it was so insanely good! This one is a keeper, my boyfriend couldn’t stop talking about it!
Hey Linda,
Thanks a bunch for giving this recipe a go, I am delighted that it was enjoyed! xTieghan
I haven’t made this, but I definitely want to in the near future! Have you ever gone to the Cheesecake Factory? (one of my fave restaurants ever.) This looks very similar to their Chicken Bellagio, which is deliciousssss. Now I have to make this to see!
Thanks so much Elizabeth! It’s been quite some time since I’ve been to the Cheesecake Factory, but I hope you love this recipe. Please let me know if you give it a try! xTieghan
This might be my favorite recipe I’ve ever made off of a blog!! It is SO SO good!! My whole family loved it, it was so easy, and it tastes just like chicken bellagio!! Seriously, it’s incredible.
Hey Lindsey,
Thanks so much for giving this recipe a try, I am delighted that it was enjoyed! Have a fantastic week! xTieghan
I made this shortly after I received it in my email. The only thing I did differently was that I used breadcrumbs instead of panko simply because that is what I had on hand. It was so good! I am planning on making it again this week, and I might just try basil pesto this time around. Thanks for another winner.
Hey Jody,
Thanks so much for giving this recipe a try, I am delighted that it was enjoyed! Have a fantastic week! xTieghan