Garlic Chicken Pasta With Prosciutto Recipes

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PROSCIUTTO-CHICKEN PASTA



Prosciutto-Chicken Pasta image

This amazing chicken prosciutto pasta from Delish.com will transport your tastebuds right to Italy!

Categories     chicken     prosciutto     pasta     broccoli     italy     italian     linguine

Time 30m

Yield 4

Number Of Ingredients 11

kosher salt
12 oz. linguine
2 tsp. extra-virgin olive oil
6 oz. prosciutto, chopped
3/4 lb. boneless skinless chicken breasts, cut into thin strips
Freshly ground black pepper
2 tsp. dried oregano
2 cloves garlic, minced
1 head broccoli, finely chopped
3/4 c. whole milk
1 c. grated asiago cheese, plus more for garnish

Steps:

  • In a large pot of salted boiling water, cook linguine until al dente. Drain, reserving 1 cup pasta water, and return to pot.
  • Meanwhile, in a large skillet over medium-high heat, heat oil. Add prosciutto and cook, stirring occasionally, until crispy, 4 to 5 minutes.Transfer to a paper towel-lined plate.
  • Add chicken to skillet (with another swirl of oil, if necessary) and season generously with salt and pepper. Add oregano and stir until coated. Cook until golden and no longer pink, 6 minutes per side, then transfer to a plate.
  • Add garlic to skillet and cook until fragrant, 1 minute, then add broccoli and 1/4 cup water and cook until tender, 3 minutes.
  • Add milk, 1/2 cup reserved pasta water and Asiago to skillet and bring to a simmer to let thicken, 2 to 3 minutes. Add cooked linguine and toss until creamy, then add chicken and prosciutto and toss until combined (add more pasta water by the tablespoon if desired).
  • Garnish with cheese and serve.

GARLIC CHICKEN PASTA



Garlic Chicken Pasta image

Provided by Yummy Addiction

Time 40m

Number Of Ingredients 14

4 oz. (115g) prosciutto (, cut into pieces)
1 lb (450g) chicken breasts (, cut into bite-sized pieces)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
10 garlic cloves (, unpeeled, soaked in water to soften the skin)
1/2 cup white wine
1 bay leaf
1 teaspoon Worcester sauce
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
3 cups uncooked penne pasta
2 cup broccoli florets
1 teaspoon cornstarch mixed with 1 teaspoon water

Steps:

  • In a large pan, cook prosciutto over medium-high heat, stirring occasionally, until crispy and browned (about 5-7 minutes). Remove from pan and drain using paper towels.
  • In the same pan, heat 1 tablespoon olive oil. Add the chicken and garlic. Season with salt and pepper. Cook until chicken is golden brown, stirring from time to time (about 5 minutes). Add the wine, Worcester sauce, and bay leaf. Reduce the heat, cover, and cook for 15 minutes.
  • Meanwhile, in another pot, cook the pasta according to a package directions, until al dente. When 7-8 minutes are left on cooking time, throw in the broccoli. Drain.
  • Remove the bay leaf and garlic cloves. Add the heavy cream, cornstarch and water mix, and Parmesan cheese. Add the cooked pasta and broccoli, and mix everything together. Top with the prosciutto. Enjoy!

GARLIC CHICKEN PASTA WITH PROSCIUTTO



Garlic Chicken Pasta with Prosciutto image

This easy Garlic Chicken Pasta with Prosciutto is a family feast with lots of wonderful flavors with its buttery garlicky goodness! Tender chicken, roasted peppers, fresh tomatoes, and a little hit of heat helps round out this scrumptious dish!

Provided by Tara Noland

Categories     Pasta

Time 1h

Number Of Ingredients 11

2 sweet peppers (red, yellow or orange), halved and seeded
1/8 cup olive oil
1/8 cup minced garlic
3 medium tomatoes, chopped
2 ounces (60 g) prosciutto cut into small pieces
½ lb. cooked chicken, cut into cubes
1 1/2 Tbsp. butter
2 tsp. Italian seasoning (or 1 tsp. dried basil and 1 tsp. dried oregano)
Large pinch of red pepper flakes
1 lb (500 g) linguini
¼ cup grated parmesan

Steps:

  • Heat the oven to 450F and put a rack at the top of the oven. Place peppers cut side down on a foil-lined baking sheet. Roast on top rack for 20-25 min. or until the skin is charred and pulling away from the pepper. Let cool at room temperature, peel, and slice into thin strips. Heat the oil in a large non-stick frypan and sauté the garlic until lightly brown and soft. Add the tomatoes, prosciutto, chicken, butter, Italian seasoning, and red pepper flakes, sauté for 12-15 minutes. The prosciutto should be just starting to become slightly crispy, careful not to overcook it. Season with salt and pepper being careful with the salt as the prosciutto is salty. In a large stockpot bring salted water to a boil and cook the linguini as per the packaged directions. Reserve a cup of the pasta water then drain the pasta and return it to the stockpot. Add the tomato/chicken mixture to the pasta along with the roasted peppers and parmesan cheese, cook on low heat adding the reserved pasta water as needed until the cheese has melted, the peppers are heated and stirring the mixture to combine.

Nutrition Facts : Calories 286 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 70 milligrams cholesterol, Fat 20 grams fat, Fiber 2 grams fiber, Protein 17 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 194 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat

PROSCIUTTO PASTA TOSS



Prosciutto Pasta Toss image

I love quick, simple dishes, and this pasta with prosciutto and peas is one of my favorites. I prepare a tossed green salad while the pasta cooks and serve up a lovely light supper in minutes! -Laura Murphy-Ogden, Charlotte, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 8

1 package (16 ounces) linguine
1/2 cup fresh or frozen peas, thawed
2 tablespoons minced garlic
1 tablespoon Italian seasoning
1 teaspoon pepper
1/4 cup olive oil
1/2 pound thinly sliced prosciutto or deli ham, chopped
1/4 cup shredded Parmesan cheese

Steps:

  • Cook linguine according to package directions, adding peas during the last 3 minutes. Meanwhile, in a large cast-iron or other heavy skillet, saute garlic, Italian seasoning and pepper in oil until garlic is tender, about 1 minute. Stir in prosciutto., Drain linguine; add to skillet and toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 461 calories, Fat 16g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 802mg sodium, Carbohydrate 58g carbohydrate (3g sugars, Fiber 3g fiber), Protein 22g protein.

PASTA WITH PROSCIUTTO AND WHOLE GARLIC



Pasta With Prosciutto and Whole Garlic image

This pasta dish, known as maccheroni alla San Giovanniello in Italy, is amazing in the summer months, when there are good fresh tomatoes around. But you can make it any time of year with canned tomatoes. You could also make it with much less prosciutto, really just enough to season the oil - a quarter cup or so. No matter how much you use, start with a hunk of prosciutto so you can dice chunks; you don't want little thin slices. If you've got great basil, you can even skip the cheese. If you use fresh tomatoes, you can blanch and peel the tomatoes if you don't like the skins, but it's not really necessary.

Provided by Mark Bittman

Categories     dinner, lunch, quick, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

1/3 cup olive oil or butter
10 cloves garlic, lightly crushed
1/2 cup prosciutto or other salted ham or slab bacon, cut into cubes or strips
6 plum tomatoes, or 1 1/2 cups drained canned tomatoes
Salt and ground black pepper to taste
1 pound cut pasta, such as ziti or penne
1 cup roughly chopped fresh basil leaves
1 cup freshly grated Pecorino Romano or Parmesan cheese, or a combination

Steps:

  • Bring a large pot of water to a boil.
  • Combine the oil, garlic, and ham in a medium to large skillet over medium-low heat. Cook slowly, stirring occasionally, until the garlic becomes deep golden, nearly brown, all over, 10 to 15 minutes.
  • Core and chop the plum tomatoes (or crush the canned tomatoes) and add them, along with salt and pepper, to the skillet. Stir and simmer while you salt the boiling water and cook the pasta.
  • Drain the pasta when it is tender but firm, reserving a little of the cooking water and adding it to the sauce if it appears dry (quite likely if you used fresh tomatoes). Toss the pasta with the sauce and most of the basil, along with the cheese. Mince the remaining basil, garnish the pasta with it, and serve.

Nutrition Facts : @context http, Calories 785, UnsaturatedFat 20 grams, Carbohydrate 95 grams, Fat 31 grams, Fiber 8 grams, Protein 32 grams, SaturatedFat 9 grams, Sodium 1156 milligrams, Sugar 8 grams

CREAMY GARLIC PASTA WITH MUSHROOMS AND PROSCIUTTO



Creamy Garlic Pasta With Mushrooms and Prosciutto image

Nice pasta dish that is very versatile. I have added sun-dried tomatoes and different veggies. From Bon Appetit, October 1995.

Provided by lazyme

Categories     Penne

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup chicken broth
3/4 cup whipping cream
3 large garlic cloves
1/4 teaspoon crushed red pepper flakes
1/2 cup parmesan cheese, grated
1 tablespoon butter
12 ounces cremini mushrooms or 12 ounces button mushrooms, 1/2-inch pieces
12 ounces penne pasta
1 1/2 cups frozen green peas, thawed
8 slices prosciutto, cut crosswise, 1/4-inch strips
parmesan cheese

Steps:

  • Bring broth, cream, garlic, and crushed red pepper to boil in medium saucepan. Reduce heat and simmer until liquid is reduced to 3/4 cup, about 20 minutes. Remove from heat. Mix in 1/2 cup parmesan cheese; cover and keep warm.
  • Melt butter in large nonstick skillet over medium-high heat. Add mushrooms; saute until brown and tender, about 8 minutes. Remove from heat.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
  • Drain pasta and return to pot. Add cream mixture, mushrooms and peas and stir over low heat until well coated with sauce, about 3 minutes. Mix in prosciutto. Cover and let stand 1 minute. Transfer to bowl. Serve, passing additional parmesan cheese separately.

Nutrition Facts : Calories 612.6, Fat 25.4, SaturatedFat 14.7, Cholesterol 79.8, Sodium 488, Carbohydrate 81.6, Fiber 12.2, Sugar 4.8, Protein 18.5

CREAMY GARLIC PASTA WITH MUSHROOMS AND PROSCIUTTO



Creamy Garlic Pasta with Mushrooms and Prosciutto image

Categories     Garlic     Mushroom     Pasta     Pork     Pea     Fall     Prosciutto     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

1 cup canned low-salt chicken broth
3/4 cup whipping cream
3 large garlic cloves
1/4 teaspoon dried crushed red pepper
1/2 cup freshly grated Parmesan cheese
1 tablespoon butter
12 ounces crimini or button mushrooms, cut into 1/2-inches pieces
12 ounces penne or other tubular pasta
1 1/2 cups frozen green peas, thawed
8 thin prosciutto slices, cut crosswise into 1/4-inch-wide strips
Additional freshly grated Parmesan cheese

Steps:

  • Bring broth, cream, garlic, and crushed red pepper to boil in medium saucepan. Reduce heat and simmer until liquid is reduced to 3/4 cup, about 20 minutes. Remove from heat. Mix in 1/2 cup Parmesan cheese; cover and keep warm.
  • Melt butter in large nonstick skillet over medium-high heat. Add mushrooms; sauté until brown and tender, about 8 minutes. Remove from heat.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
  • Drain pasta and return to pot. Add cream mixture, mushrooms and peas and stir over low heat until well coated with sauce, about 3 minutes. Mix in prosciutto. Cover and let stand 1 minute. Transfer to bowl. Serve, passing additional Parmesan cheese separately.

CREAMY GARLIC CHICKEN PASTA



Creamy Garlic Chicken Pasta image

Farfalle pasta tossed with a creamy garlic sauce and chicken.

Provided by Misti Jackson

Categories     Main Dish Recipes     Pasta     Chicken

Time 45m

Yield 6

Number Of Ingredients 11

1 (16 ounce) package farfalle (bow tie) pasta
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 small onions, chopped
1 (4 ounce) can mushroom pieces and stems, drained
¼ cup butter
¼ cup all-purpose flour
2 ½ cups milk
1 ½ teaspoons crushed garlic
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and pour farfalle back into pot.
  • Heat vegetable oil in a skillet over medium heat; cook chicken in the hot oil until no longer pink in the center and juices run clear, 10 to 15 minutes. Transfer chicken to a cutting board and slice into thin strips.
  • Melt 2 tablespoons butter into the same skillet; cook and stir onions in the melted butter until transparent, 5 to 10 minutes. Stir mushrooms and chicken strips into onions; cook until heated through, about 5 minutes. Remove skillet from heat.
  • Heat 1/4 cup butter in a large skillet; stir flour into melted butter until dissolved, about 1 minute. Slowly whisk milk into flour mixture until smooth; add garlic, salt, and pepper. Bring to a boil for 1 minute; reduce heat.
  • Stir chicken mixture and garlic sauce into farfalle; cook and stir over medium-low heat until heated through, 2 to 3 minutes.

Nutrition Facts : Calories 561.2 calories, Carbohydrate 66.5 g, Cholesterol 83.4 mg, Fat 19.5 g, Fiber 3.5 g, Protein 30.9 g, SaturatedFat 9.8 g, Sodium 247.9 mg, Sugar 8.6 g

PROSCIUTTO-WRAPPED CHICKEN WITH GARLIC AND HERB CREAM CHEESE



Prosciutto-Wrapped Chicken With Garlic and Herb Cream Cheese image

Make and share this Prosciutto-Wrapped Chicken With Garlic and Herb Cream Cheese recipe from Food.com.

Provided by gailanng

Categories     Chicken Breast

Time 26m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 ounces cream cheese, softened
1 teaspoon garlic, minced
1 teaspoon dry basil leaves
1/8 teaspoon pepper
12 chicken tenders
salt and pepper (optional)
6 prosciutto ham slices (more depending on size)
1 tablespoon butter

Steps:

  • In a small bowl, stir together cream cheese, garlic, basil leaves and pepper.
  • Place chicken tenders on a sheet of waxed paper. Spoon 1/6th of cheese filling evenly onto the center of chicken tender. Top with a second chicken tender. (Note: The original recipe didn't call for salt, but at this point you can season with salt and pepper.) Wrap a slice of prosciutto ham around the filled chicken. Repeat this to make a total of 6 stuffed chicken tenders.
  • In large nonstick skillet, melt butter over medium heat until foamy. Add chicken and cook 3 minutes, turn, reduce heat to low and cover. Cook 8 minutes or until chicken is no longer pink inside.
  • Tip: Toss hot cooked noodles in the buttery pan juices left in the skillet. Add a little chopped parsley for a great side dish.

ONE-PAN GARLIC CHICKEN PESTO PASTA RECIPE BY TASTY



One-Pan Garlic Chicken Pesto Pasta Recipe by Tasty image

Here's what you need: canola oil, chicken breasts, garlic, kosher salt, black pepper, heavy cream, grated parmesan cheese, pesto, penne pasta, cherry tomato, parmesan cheese, fresh basil

Provided by Tasty

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon canola oil
2 chicken breasts, sliced into 1/2 inch (2cm) strips
2 tablespoons garlic, chopped
½ tablespoon kosher salt
½ tablespoon black pepper, freshly ground
¾ cup heavy cream
½ cup grated parmesan cheese
¼ cup pesto
3 cups penne pasta, cooked and drained
¾ cup cherry tomato, halved
parmesan cheese, to garnish
fresh basil, chopped, to garnish

Steps:

  • Heat the oil in a pan over high heat. Combine the chicken, garlic, salt, and pepper, cooking until chicken is browned.
  • Then, mix in the heavy cream, parmesan, and pesto, stirring until evenly combined.
  • Next, bring to a boil and cook until the sauce has reduced, about five to seven minutes.
  • Toss in the pasta and cherry tomatoes, stirring until evenly coated. Remove from heat.
  • To serve, sprinkle parmesan cheese and basil on top!
  • Enjoy!

Nutrition Facts : Calories 892 calories, Carbohydrate 99 grams, Fat 36 grams, Fiber 4 grams, Protein 47 grams, Sugar 6 grams

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