Creamy Tuscan Chicken Pasta w/ Crispy Prosciutto

Serves 6


  • 1 1/2 pounds thin cut chicken breasts
  • 1/4 cup all-purpose flour
  • 2 tablespoons extra virgin olive oil
  • 3 ounces prosciutto
  • 2 shallots, chopped
  • 2 tablespoons Italian seasoning
  • 1/2 cup sun-dried tomatoes in oil, chopped
  • 1 teaspoon red pepper flakes
  • 3 cups low sodium chicken broth
  • 3/4 cup heavy cream
  • 1 tablespoon dijon mustard
  • 3 tablespoons lemon juice
  • 1/2 cup grated parmesan cheese
  • 1 bunch kale, roughly chopped
  • 16oz Pappardelle noodles
  • fresh basil and grated parmesan (for serving)


  1. Season both sides of the chicken with salt, pepper, and Italian seasoning. Place the flour in a shallow bowl and dredge the chicken in the flour.
  2. Heat 1 tablespoon olive oil in a large skillet set over medium-high heat. Add the prosciutto and cook until crispy all over, about 5 minutes. Remove from the skillet and set on a plate lined with a paper towel.
  3. In the same skillet, add 1 tablespoon olive oil and the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove from the skillet.
  4. Add the shallots and garlic and cook until fragrant, 2 minutes. Stir in the sun-dried tomatoes, Italian seasoning, and a pinch each of red pepper flakes, salt, and pepper. Cook 2 minutes.
  5. Pour in the broth and add the chicken. Partially cover and cook over medium heat for ten minutes.
  6. Meanwhile, heat a pot of salted water to a boil and cook noodles according to package.
  7. After the sauce has been cooking for ten minutes, remove the lid and pour in the cream. Stir in the dijon, lemon juice, parmesan, and kale. Cook until the kale has wilted (about 5 minutes).
  8. Serve the chicken and sauce over noodles and top with crispy prosciutto and fresh basil and freshly grated parmesan.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. This recipe began here.

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