This post may contain affiliate links, please see our privacy policy for details.

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!

overhead photo of Prosciutto Chicken Parmesan with Garlic Butter Tomato Pasta

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.

overhead photo of land o'lakes butter

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.

overhead photo of roasted tomatoes in skillet

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.

close up photo of Prosciutto Chicken Parmesan with Garlic Butter Tomato Pasta

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.

side angle photo of Prosciutto Chicken Parmesan with Garlic Butter Tomato Pasta

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.


overhead close up photo of Prosciutto Chicken Parmesan with Garlic Butter Tomato Pasta

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!

overhead photo of Prosciutto Chicken Parmesan with Garlic Butter Tomato Pasta on plate

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

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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.



  • 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! 
View Recipe Comments

horizontal photo of Prosciutto Chicken Parmesan with Garlic Butter Tomato Pasta on plate with butter in photo

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

Add a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 5 stars
    Made this for dinner and it was so delicious! The presentation was beautiful and looked like I spent a ton of time preparing it, when it was really quite simple. Loved this one and adding it for long term!

    1. Hi Shawna,
      Awesome!! So glad to hear that this recipe turned out well for you, thanks for making it! xT

    1. Hi Amanda,
      Wonderful!! I appreciate you making this recipe and sharing your comment, so glad it was a hit! Happy Memorial Day weekend!🇺🇸

  2. 5 stars
    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!

    1. 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

  3. 5 stars
    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!

    1. Hi Samantha,
      Happy Monday!! 🍁 Love to hear that this recipe turned out well for you, thanks a bunch for making it! xT

  4. 5 stars
    Fantastic! I was hesitant on not using eggs but each piece of chicken was delish. Another perf recipe for my whole family 🙂

  5. 5 stars
    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

    1. Hey Tina,
      Fantastic! I am thrilled that this recipe was enjoyed, thanks a bunch for giving it a try! xxTieghan

  6. 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.

    1. 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

  7. 5 stars
    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!

  8. 4 stars
    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.

    1. Oh my goodness! I am glad everything was okay and it turned out well! Thank you for trying this one, Laura! xTieghan