A dreamy and delicious classic Italian dish: pasta coated in creamy sauce and topped with savory prosciutto! This recipe is inspired by one of my favorite cafes in San Francisco: “Roxanne Cafe” at Union Square. It’s a simple, no-fuss corner restaurant that always has delicious pasta!
Italian Chicken Pasta With Prosciutto and Cream Sauce
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- Difficulty Level Medium
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- 1 pound campanelle or penne pasta
- 4 large chicken breasts
- 12 slices prosciutto, sliced
- 2/3 cup sun-dried tomatoes (Drained if in oil)
- 1 cup fresh green peas
- 4 green scallions, diced
- 4 large garlic cloves, finely minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup white wine, such as Pinot Grigio
- 1 cup chicken broth
- 1 teaspoon EACH: salt, black pepper
- 1 cup grated Parmesan cheese
- additional ~ 1 cup white wine
- Bring a large pot of seasoned water to a boil. Add pasta and cook until partially done but still firm. Drain and set aside.
- In a large sauce pan, melt the butter over medium heat. Whisk in flour and cook for 1 minute. Gradually begin adding milk, whisking constantly while adding. Then add the 1 cup wine and 1 cup chicken broth, 1 teaspoon salt and pepper (more salt and pepper to taste). Whisk and continue to cook over medium heat.
- When mixture begins to simmer lightly, add the cheese and melt completely. Then add the julienne-cut prosciutto, peas, sun-dried tomatoes and green onions. Cook for a 4 to 5 minutes then add pasta into the sauce pan OR pour mixture over pasta, whichever pot/pan is bigger. Bring pasta back up to a simmer over medium heat and cook until pasta is al dente or to your preferred doneness.
- Meanwhile, preheat a large sauté pan over medium/high heat and add a splash of avocado oil. Season chicken breasts generously with salt and pepper. Sear in hot pan until golden brown on both sides, about 2 minutes each side.
- Reduce heat to low, add about 1/3 cup white wine, the minced garlic then cover and cook over low heat for another 7 to 9 minutes. Turn frequently and allow garlic to cook in the wine, adding more wine as it evaporates. Remove chicken after 7 to 9 minutes and keep warm. Continue cooking garlic in the remaining wine until garlic is tender, another 6 to 8 minutes. Transfer cooked garlic into pasta mixture and stir to combine well.
- To serve dish, slice chicken breast and top with extra parmesan, chives and more prosciutto. Makes 4 dinner entrees.