Basil Parmesan & Crispy Chicken Cutlet Pasta with Prosciutto
Quantity
6
servings
Difficulty Level
Moderate
Active Prep
20
minutes
Total Time
35
minutes
This Basil Parmesan & Crispy Chicken Cutlet Pasta is a beautiful way to celebrate Mom with something truly special. Golden, crispy chicken cutlets are layered over tender pasta tossed in a bright basil and Parmesan sauce, then finished with delicate ribbons of savory Volpi sliced prosciutto for a rich, indulgent touch. Elegant yet approachable, it’s a dish that feels like a gesture of gratitude and made to show your love and bring everyone together around the table.
Directions
- In a shallow bowl, combine panko and ½ cup Parmesan. Dip chicken in egg, then coat in the panko crumbs, pressing gently to adhere. Set aside.
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain and reserve.
- Heat 1 tablespoon olive oil with garlic over medium heat until fragrant, about 2–3 minutes. Stir in butter, basil, red pepper flakes, salt, and pepper; cook for 1 minute more. Add broth, cream, and a squeeze of lemon, then whisk in cream cheese until smooth.
- Bring to a gentle simmer and cook 5–8 minutes, until the sauce is slightly thickened.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook chicken 3–4 minutes per side, until golden brown and cooked through. Transfer to a cutting board and slice.
- Stir the remaining 1 cup Parmesan into the sauce. Add the pasta and toss to coat, cooking 2–3 minutes until well combined.
- Divide pasta among plates and finish with sliced chicken, prosciutto, arugula, and parmesan cheese. Serve immediately.
