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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!

{This post is sponsored by Land O’Lakes. Thank you for supporting the brands that keep Half Baked Harvest cooking!}