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Before granola became my signature, pasta ruled my kitchen. Following a recent IG poll for more savory dishes, I’m excited to share a recipe that combines classic Italian flavours with a touch of innovation: Chicken & Prosciutto Alfredo. This dish offers a creamy, satisfying experience that’s bound to become a staple in your home.
Begin by preheating your oven to 350°F to prepare for both the prosciutto and chicken. Spread the prosciutto slices on a baking sheet and let them bake for 15 minutes until they’re slightly crisp; they’ll continue to crisp up as they cool down. Season your chicken breasts with sea salt and pepper, drizzle with olive oil, and bake them on a parchment-lined sheet for 25-30 minutes, or until they’re thoroughly cooked and no longer pink on the inside. Once done, chop the chicken into bite-sized pieces to be easily mixed into the pasta later.
While your chicken and prosciutto are in the oven, start boiling your pasta until it reaches al dent. In a large deep-sided pan, heat olive oil and two tablespoons of butter over medium heat. Sauté the diced onion until it turns translucent, then add minced garlic and sliced cremini mushrooms, cooking until the mushrooms begin to soften and take on a golden-brown hue. This base will infuse your Alfredo sauce with a rich depth of flavor.
After your base is ready, deglaze the pan with a splash of prosecco, making sure to scrape up all the flavorful bits from the bottom of the pan. Introduce the baked chicken and frozen peas to the mix, then pour in cream and add half of the grated Parmigiano cheese and the remaining tablespoon of butter. Let the sauce simmer gently before folding in the cooked pasta, ensuring each strand is beautifully coated. To finish off the dish; sprinkle the crispy prosciutto over the top, and the remaining Parmigiano cheese!
Alfredo sauce can become thick and less appealing when reheated. To revive it, gently reheat the sauce over low heat, adding a splash of milk or pasta water to thin it out and restore its creamy consistency.
This pasta dish can absolutely be enjoyed all on its own but if you’re looking to make it stretch consider a side of garlic bread for dipping into the sauce and a crisp green salad to cut through the richness.
Teri-Ann Carty lives in Toronto, Canada with her husband, and their cats and LOVES everything food! She has been creating recipes and photographing food for over 5 years. Ranging from decadent vegan desserts to savoury, rich pasta and all types of gluten-free granola in between.
When Teri-Ann isn’t in the kitchen she is guiding with grace and positivity on and off the yoga mat as an instructor of many years. With a playful and beautiful zest for life; it’s easy to fall in love with all things Teri-Ann; from in-person yoga retreats to fun and honest reels on instagram, Teri-Ann takes you on joyful experiences every step of the way.
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