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Prosciutto Chicken Parmesan with Garlic Butter Tomato Pasta. Chicken parmesan wrapped in crispy prosciutto mixed with garlic butter and herb roasted cherry tomato pasta. The end of summer pasta that’s cozy, beautiful, and beyond delicious!
This post is sponsored by Land O’Lakes.
Have you ever seen a bowl full of pasta look so delicious?! This pasta is extra special, extra delicious and better for you than a pan-fried version.
Plus, it’s Monday, and Mondays are made so much better with a fresh bowl full of pasta.
Here’s the deal, with the official start to autumn a little less than two weeks away (so excited!), I am embracing all the end-of-summer produce. For me, that means tomatoes and herbs in everything.
Not complaining.
These late summer days are some of my favorites for cooking up delicious recipes full of color and flavor. The tomatoes are ripe, juicy, and sweet, and our herb garden is at its peak.
Currently, our days up here in the mountains of Colorado are full of warm sunshine, but our nights are COLD. Think below freezing cold. This weather has left me craving some heartier comfort foods that are a mix of summer and early fall.
Enter this buttery, tomato filled pasta with chicken wrapped in crispy prosciutto. It’s the perfect mix of fresh summer, and cozy fall vibes. And yes, it’s SO GOOD.
The details.
You’ll start off by making the chicken parmesan wrapped in crispy prosciutto. If you love classic chicken parmesan, you’re going to love this easier, but better, chicken parmesan. For one, it’s baked, meaning no messing around with pan frying or dirtying up the stove. And two?
Crispy prosciutto that’s salty and delicious. It’s honestly the best addition to pretty much any savory recipe.
Coat the chicken in breadcrumbs and parmesan, then wrap with a very thin slice of prosciutto and bake in the oven until the chicken is cooked through and the prosciutto is crisp. Wrapping the chicken in prosciutto keeps the chicken from drying out while baking. It also adds a layer of flavor that makes this chicken parmesan better, easier, and more delicious than all the rest.
Moving onto the tomatoes. While the chicken is baking, roast the tomatoes. I tossed them simply with garlic, balsamic vinegar, and fresh herbs. My favorite combo of fresh herbs is equal amounts fresh oregano, thyme, and dill, but use your personal favorites. Rosemary and sage would both be great here as well!
Ok, now, on to the pasta! While the chicken and tomatoes are in the oven, boil your favorite long cut pasta, drain, and toss with my go-to Land O Lakes® Butter with Olive Oil and Sea Salt and a handful of fresh basil. Honestly, the key here is using Land O Lakes® Butter with Olive Oil and Sea Salt. I love tossing hot pasta with it because it melts perfectly over the pasta, providing a buttery flavor with hints of olive oil and sea salt.
Now let’s ASSEMBLE. Toss the buttery pasta with the garlic and herb roasted tomatoes. Divide the pasta between plates and top with the crispy prosciutto wrapped chicken and a handful of your favorite fresh herbs.
DONE.
This dish is the perfect way to enjoy all the end of summer tomatoes and herbs along with comforting buttery pasta. End of summer, Monday night life is good, I am so into this dish.
So, get on board people, the tomatoes and herbs will be gone soon. Hurry. Hurry!
If you make this Prosciutto Chicken Parmesan with Garlic Butter Tomato Pasta, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. And of course, if you do make this recipe, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!
Prosciutto Chicken Parmesan with Garlic Butter Tomato Pasta
Servings: 6
Calories Per Serving: 929 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 boneless skinless chicken breasts, cut in half lengthwise (or 8 chicken tenders)
- 6 tablespoons Land O Lakes® Butter with Olive Oil and Sea Salt
- 1/2 cup whole wheat panko breadcrumbs
- 1/4 cup grated parmesan cheese
- kosher salt and pepper
- 8 slices thin prosciutto
- 3 cups cherry tomatoes
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced or grated
- 1/3 cup fresh chopped herbs, such as thyme, oregano, and dill
- 1 pound linguine pasta
- 1/3 cup fresh basil, roughly chopped
Instructions
- 1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or foil.2. Toss the chicken with 2 tablespoons melted butter and season with salt and pepper. 3. Add the bread crumbs and parmesan to a shallow bowl. Working with 1 piece of chicken at a time, dredge through the bread crumbs. Repeat with the remaining chicken, placing the chicken on the prepared pan as you work. Drizzle or brush the chicken lightly with olive oil. Wrap 1 piece of prosciutto around the chicken. 4. Transfer the chicken to the oven and bake 15-20 minutes or until the chicken is cooked through and the prosciutto is crisp. 5. In roasting pan, toss together the cherry tomatoes, 2 tablespoons butter, balsamic vinegar, garlic, herbs, and a large pinch of salt and pepper. Transfer to the oven and roast for 10-15 minutes or until the tomatoes collapse. 6. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain and immediately toss with the remaining 2 tablespoons butter and basil. Add the tomatoes and all the juices from the tomatoes and gently toss to combine. Season with freshly ground black pepper and salt.7. To serve, divide the pasta among plates, top with chicken and fresh herbs. Enjoy!
{This post is sponsored by Land O’Lakes. Thank you for supporting the brands that keep Half Baked Harvest cooking!}
New Family Favorite!
This recipe is so delicious we’ve had it twice this month.
Thank you Jillian! xT
Made this last night, it was very good. Will be making it again
Hi Shawna,
Awesome!! So glad to hear that this recipe turned out well for you, thanks for making it! xT
Made this for dinner last night and it was delicious!
Hi Amanda,
Wonderful!! I appreciate you making this recipe and sharing your comment, so glad it was a hit! Happy Memorial Day weekend!🇺🇸
Excellent, and easy to put together! I used a mix of chicken breast tenders and thighs.
I used cherry tomatoes from my garden that I had frozen with olive oil, garlic and basil. Simmered on the stovetop with the butter and balsamic then to the oven for about 10 minutes. Everyone loved it! I will make this again in the summer with my bumper crop to cherry tomatoes!
Hey Amy,
Happy Monday! Thanks so much for giving this recipe a try, I am so glad it turned out well for you! Thanks for your comment! xT
Super easy and incredibly delish! Husband ranks top 5! I’m doing no wheat so I left off the breadcrumbs and parm for my pieces of chicken — still used the butter and proscuitto. I used gluten free egg noodle brown rice tagliatelle and it soaked up the sauce beautifully! Served w some roasted zucchini. Will make again!
Hi Samantha,
Happy Monday!! 🍁 Love to hear that this recipe turned out well for you, thanks a bunch for making it! xT
Fantastic! I was hesitant on not using eggs but each piece of chicken was delish. Another perf recipe for my whole family 🙂
Hey Lana,
Amazing!! I love to hear that this recipe was a hit, thanks so much for trying it out! xT🍂
Mama Mia Tieghan 🙂 You knocked a hole in one with this recipe! I made it for the 2nd time last night and it was a HUGE hit with the family! Both my husband and 9 yr old kept saying “THIS IS SO GOOD”! I mean it has all the right things in it 🙂 Prosciutto, parm, burst tomatoes 🙂 Yes please, sign me up! I have tried many of your recipes and you are always my “go to” when I need something new or I have an ingredient I need to use. Thank you so much for sharing your passion with us.
Xx Tina
Hey Tina,
Fantastic! I am thrilled that this recipe was enjoyed, thanks a bunch for giving it a try! xxTieghan
This sounds so good! Any tips on how to heat it up to eat as leftovers? I’m worried about the chicken getting soggy in the sauce.
Hey Paige,
I would reheat on the stove top on low. I hope you love the recipe, please let me know how it turns out! xTieghan
This was fantastic! I didn’t have the land o lakes butter but would love to try it with that. I make the roasted tomatoes as a side often now! Highly recommend. Thanks, Tieghan!
Thank you so much Leslie! xTieghan
Made this for quarantine dinner tonight. We all loved it! Added some fresh mozzarella and stuck it under the broiler to brown it up and make it gooey. Helpful hint: If you add cheese and broil it, use foil instead of parchment or else you’ll have a very dramatic moment when your food catches on fire inside your oven! ?
Other than almost burning down the house, this was awesome! We will definitely have it again.
Oh my goodness! I am glad everything was okay and it turned out well! Thank you for trying this one, Laura! xTieghan
This recipe is amazing!! I could just eat the noodles for days! I chose it because the chicken parm prosciutto sounded good.. but the pasta is the real star of the show! Will be adding this to our list of favourite recipes!
Love that! Thank you so much Jenn! xTieghan
5 stars!! Whole family lived it!! Can’t wait to make it again!!
Amazing! Thank you so much for trying this one, Michelle!! xTieghan
Made this tonight for me and my boyfriend! Was super simple but tasted like a fancy date night dish! My boyfriend just said I should have given him more pasta hahaha
Haha I love that! Thank you Brittanie! xTieghan
This was so delicious and easy! I served with Caesar salad instead of the pasta, starting my week being somewhat good but making Friday night with the pasta and wine for sure!
Thank you for bringing such great recipes into my kitchen, your style is perfect for my family!
❤️Kara
Thank you so much for trying this Kara!! I am so glad you loved this and all other recipes! xTieghan