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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!
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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
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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
{This post is sponsored by Land O’Lakes. Thank you for supporting the brands that keep Half Baked Harvest cooking!}
What would you sub for Land O’Lakes? Just salted butter? Unfortunately we don’t have that here 🙁
Hey Claire! Yes, regular salted butter will be PERFECT! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Made this last night for some friends. It was PHENOMENAL. We used chicken breasts that we cut in half, which took a good bit longer to cook. I ended up broiling it for a minute at the end because it wasn’t browning as much as I would have liked. I also used regular land o’ lakes butter and added some olive oil and salt haha. The chicken was SO juicy. The prosciutto was crispy and tomatoes with the sauce were perfect! Everyone could not stop talking about how great this meal was. Thank you!!!
That is so amazing!! Thank you so much for trying this Abby! xTieghan
Great recipe! Fun & easy … & scrumptious. Compliments galore. Definitely a keeper. Perfect comfort food. Thank you for sharing!
Thank you PJ! I am so glad you loved this!
My husband isn’t a fan of prosciutto but wrapped around this chicken and baked with all the goodness of this dish, where do I even start. What I loved most about this was the fresh tomatoes vs. dumping a can of tomato sauce on something. Not only was it lighter and more delicious, I, who suffer from acid indigestion, didn’t get a flare up like I would with a tomato based sauce. Thank you for this great alternative. Another keeper!
I am so happy to hear that! I am so glad you and your husband loved this and it turned out perfect for you! Thank you so much Paula!
Made this today – it was delicious! I’ll definitely be making it again (and coming back to your blog for more recipes!)
Thank you!
This dish is sooooooo delicious, Tieghan – thanks for sharing the recipe!!
Thank you! I am so glad you loved this!
The food is great, I’ll save the recipe for the weekend
Great! I hope you love this!
This was absolutely extraordinary! <3 I kept it pretty much as is, but used a 50/50 mix of panko and Parmesan potato chips crumbed in the food processor (as well as the fresh Parmesan) for the breading. It was a massive hit! Thank you for this!
Thank you so much Aline!
Delicious! Hubby LOVED it. Took me a little longer to prep/cook. I used larger chicken breasts than yours most likely so increased the parm and panko. Just checked with a thermometer. With the prosciutto I’d also use unsalted butter next time. Tomato and herbs were terrific too with the pasta. Thanks for another yummy new dinner!
Thank you so much Karoline!
This looks so good! Do you think you could substitute bacon for the prosciutto? Can’t wait to try this soon!
Hey Marisa, I am sure bacon will be great. Just try and use a think cut bacon so that is cooks quickly with the chicken. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Omg! This looks really yummy! I am surely trying this! I feel you make your dishes very heartfully. Just keep posting great stuff!
Thank you so much!
Omg! This looks really yummy! I am surely trying this!
Thank you Alexander!
So delicious! As usual, your recipes are easy, yet so tasty!
Thank you Anne!
SO excited about this; chicken parmesan is one of my all-time favorite meals! 🙂
Thank you Brittany!
this is one of those hearty, comfy dishes that I know would make my family very happy!!
Thank you Ruth!