Trattoria Chicken Parmesan Recipe
prosciutto | pomodoro sauce | fontina | pecorino romano | parmesan | radiatori pasta | asiago cream | oven-dried tomato | torn basil
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken and Sauce
Pasta
Cream Sauce
Method
Preparation
- 1
Prepare the Chicken
Preheat your oven to 375°F (190°C). Take the chicken breasts and pound them to an even thickness of about 1 inch. Season both sides with salt and pepper.
- 2
Wrap with Prosciutto
Lay a slice of prosciutto over each chicken breast, wrapping it tightly around the chicken.
- 3
Add Pomodoro Sauce
In a large oven-safe skillet, pour 1 cup of pomodoro sauce and place the wrapped chicken breasts on top. Pour the remaining pomodoro sauce over the chicken.
- 4
Top with Cheese
Sprinkle the fontina, pecorino romano, and parmesan cheese evenly over the chicken and sauce.
Cooking
- 5
Bake the Chicken
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.
- 6
Cook the Pasta
While the chicken is baking, bring a large pot of salted water to a boil. Add the radiatori pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.
Cream Sauce Preparation
- 7
Make the Asiago Cream Sauce
In a saucepan over medium heat, combine the heavy cream and bring it to a simmer. Gradually add the asiago cheese, stirring until melted and smooth.
- 8
Add Oven-Dried Tomatoes
Stir in the oven-dried tomatoes and allow the cream sauce to simmer for 5 more minutes. Season with salt and pepper to taste.
- 9
Combine with Pasta
Toss the drained radiatori pasta with the asiago cream sauce until evenly coated.
Serving
- 10
Plate the Dish
To serve, place a portion of the asiago cream pasta on each plate. Top with a piece of the baked chicken, garnishing with torn basil leaves for freshness.