Description
Creamy basil parmesan pasta tossed with tender spaghetti and topped with golden crispy chicken, delicate prosciutto, and fresh arugula for a bold and comforting Italian inspired meal.
Ingredients
Scale
- 12 ounces (340 g) spaghetti pasta
- 2 boneless skinless chicken breasts
- 4 thin slices prosciutto
- 2 cups fresh arugula
- 1 cup fresh basil leaves
- 1 cup (100 g) grated parmesan cheese, divided
- 1/2 cup (60 g) all purpose flour
- 2 large eggs
- 1 cup (100 g) breadcrumbs
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 cup (240 ml) heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions. Reserve 1/2 cup pasta water, then drain.
- Pound the chicken breasts to even thickness. Season with salt and pepper.
- Place flour in one bowl, beaten eggs in another, and breadcrumbs in a third bowl. Dredge each chicken breast in flour, dip into eggs, then coat with breadcrumbs.
- Heat olive oil in a large skillet over medium heat. Cook the breaded chicken for 4 to 5 minutes per side until golden brown and cooked through. Transfer to a plate and let rest before slicing.
- In the same skillet, melt butter and sauté minced garlic for about 1 minute until fragrant.
- Add heavy cream and bring to a gentle simmer. Stir in 3/4 cup grated parmesan cheese and chopped basil leaves until smooth and creamy.
- Toss the cooked spaghetti into the sauce, adding reserved pasta water as needed to loosen the sauce. Adjust seasoning with remaining salt and pepper.
- Plate the pasta and top with sliced crispy chicken, folded prosciutto slices, fresh arugula, and remaining parmesan cheese.
- Serve immediately while warm.
Notes
- Do not overcrowd the pan when cooking chicken to ensure crispiness.
- Add pasta water gradually to achieve a silky sauce consistency.
- For extra flavor, finish with a squeeze of fresh lemon juice.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 780
- Sugar: 3g
- Sodium: 620mg
- Fat: 42g
- Saturated Fat: 17g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 185mg