Prosciutto and Chicken Penne Pasta

Prosciutto and Chicken Penne Pasta

Prep time: 5 minutes | Cook time: 25 minutes | Serves: 4.

12 Ratings 3 stars

Using heavy cream in this recipe gives it a rich, almost velvety flavor. But if you're looking for a lighter substitute, you can use half and half instead. 


Nutrition Information

Nutrition Facts per serving

Calories: 800 Sodium: 880mg
Fat: 55g Carbohydrate: 50g
Saturated Fat: 28g Dietary Fiber: 7g
Trans fats: 1g Sugars: 4g
Cholesterol: 205mg Protein: 33g


vitamin A
vitamin C



  1. In a medium sauté pan. heat olive oil and sear chicken breasts on both sides; reduce heat, cover and cook until juices run clear. Remove chicken to a cutting board to cool. Slice into strips; set aside.
  2. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside. (Pasta should be timed to be done just as the sauce is finished.)
  3. While the pasta is cooking, heat butter in a large sauté pan and sauté garlic, shallots and prosciutto until shallots are transparent. Add cream, white wine, cayenne pepper and white pepper. Bring to a simmer and cook, stirring almost constantly, for about 5 minutes. Stir in cheese and cook for another 2 to 3 minutes.
  4. Add pasta, sliced chicken breast, tomato and basil into cream sauce and toss.
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