Chicken, Proscuitto & Sun Dried Tomatoes Recipe
Baked Chicken, proscuitto, and sun dried tomatoes tossed with pasta in parmesan cream sauce.
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Ingredients
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Main Ingredients
Parmesan Cream Sauce
Method
Preparation
- 1
Prepare the Chicken
Preheat your oven to 200°C (400°F). Season the chicken breasts with salt and black pepper on both sides.
- 2
Wrap with Prosciutto
Wrap each seasoned chicken breast with slices of prosciutto, covering the chicken completely.
- 3
Bake the Chicken
Place the wrapped chicken breasts on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and the prosciutto is crispy.
Pasta and Sauce
- 4
Cook the Pasta
While the chicken is baking, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- 5
Make the Cream Sauce
In a saucepan, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant (about 1 minute). Pour in the heavy cream and bring to a gentle simmer.
- 6
Add Parmesan
Gradually stir in the Parmesan cheese, allowing it to melt into the sauce. Season with salt and black pepper to taste. Add the sun dried tomatoes and mix well.
- 7
Combine Pasta and Sauce
Add the cooked pasta to the sauce and toss until evenly coated.
Assembly
- 8
Serve
Slice the baked chicken and arrange it on top of the pasta. Garnish with fresh basil and serve immediately.