Ricotta Prosciutto Chicken with Pink Penne Pasta

Ricotta Prosciutto Chicken with Pink Penne Pasta

Ricotta Prosciutto Chicken with Pink Penne Pasta Recipe
Serves 4
Make Ahead Tip: Assemble the chicken finishing with the prosciutto, but don’t bake. Keep covered in the fridge for up to 1 day.


  • 4 chicken breast cutlets
  • Salt and Pepper
  • 1/2 teaspoon thyme, dried
  • 1/2 cup ricotta cheese
  • 4 slices proscuitto
  • 3 cups marinara sauce
  • 1/2 cup heavy cream
  • 3/4 of pound of penne pasta
  • 2 Tablespoons basil, chopped
  • 1 Tablespoon Italian parsley, chopped
  • Parmesan


  1. Pre-heat your oven to 375°.
  2. Bring a large pot of salted water to a boil.
  3. Lay chicken out on a baking sheet lined with a sil-pat or parchment paper.
  4. Sprinkle each breast with salt, pepper and thyme.
  5. Spread 2 Tablespoon of ricotta cheese on top of the seasoned breasts. Top with procuitto. Bake for 10-14 minutes or until internal temperature reaches165°.
  6. Meanwhile cook pasta according to your package instructions.
  7. In a medium pot stir together the marinara sauce and cream bring to a light simmer.
  8. When pasta is cooked toss with pink sauce, basil and parsley.
  9. Serve the chicken on top of the pasta and finish with parmesan cheese.

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