Baked Prosciutto‑Wrapped Chicken with Herb Pasta and Roasted Tomatoes

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Picture this: it’s been a long day. You’re craving something comforting, flavor‑packed, and a little special. This recipe delivers all of that. You’ll feel warmth with every bite—the crispness of prosciutto, buttery pasta tied together by vibrant roasted tomatoes. It’s simple ingredients arranged to create something memorable.

This is not just dinner; it’s a reflection of care. With Baked Prosciutto‑Wrapped Chicken with Herb Pasta and Roasted Tomatoes, you’re treating yourself (or loved ones) to an experience: comfort and elegance hand‑in‑hand.

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Why You’ll Fall in Love with This Dish

• Harmonious flavor: savory prosciutto, nutty Parmesan, buttery pasta, fresh herbs and tangy tomatoes.
• Elegant, yet effortless: It looks restaurant‑worthy—without a ton of prep.
• Balanced nutrition: lean protein + fiber-rich breadcrumbs + antioxidant-packed veggies + healthy fats.
• Minimal cleanup: One tray for chicken, one for tomatoes, and a pot for pasta. Easy!

Whether it’s date-night, family dinner, or you just want to savor something special, this plate checks all the boxes. And yes—you can make this weeknight worthy.    Indulge in gourmet dining at home with our Baked Spinach Mushroom Quesadillas

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Gather Everything You Need

For the Chicken

Ingredient	Amount
Boneless, skinless chicken breasts	4 (halved lengthwise) or 8 tenders
Salted butter	6 tablespoons (divided)
Whole wheat panko breadcrumbs	½ cup
Grated Parmesan cheese	¼ cup
Salt and black pepper	To your taste
Prosciutto	8 thin slices

For the Roasted Tomatoes

Ingredient	Amount
Cherry tomatoes	3 cups
Balsamic vinegar	2 tablespoons
Garlic, minced	2 cloves
Fresh herbs (thyme, oregano, dill)	⅓ cup
Salt and pepper	To taste
Salted butter	2 tablespoons

For the Pasta

Ingredient	Amount
Linguine pasta	1 pound
Fresh basil, chopped	⅓ cup
Salted butter	2 tablespoons

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Instructional Steps: Prep to Plate

1. Prep & Preheat

1. Set your oven to 400°F (200°C).
2. Line a baking sheet with parchment or foil—cleanup you’ll thank yourself for later.

2. Prep the Chicken

• Melt 2 tablespoons of butter; toss chicken pieces in it until lightly coated.
• Season with salt and pepper.
• In a shallow bowl, mix breadcrumbs and Parmigiano‑Reggiano.
• Dredge each chicken piece in the mixture, pressing it in so it sticks.
• Wrap each with a prosciutto slice and place seam‑side down on the tray.
• Drizzle or brush with olive oil (or butter if preferred).

3. Bake the Chicken

• Bake for 15–20 minutes or until the internal temp hits 165°F (74°C).
• You want the prosciutto crisp and the chicken juicy.

4. Roast the Tomatoes

• In an oven‑safe pan, toss tomatoes with 2 Tbsp butter, balsamic vinegar, garlic, herbs, salt & pepper.
• Spread evenly, then roast for 10–15 minutes—until they collapse and release their juices.

5. Cook the Pasta

• Bring large pot of lightly salted water to a rolling boil.
• Cook linguine to al dente (around 9–11 minutes, or per package).
• Drain, immediately toss with remaining butter and chopped basil—so every strand tastes fresh.

6. Plate and Serve

1. Gently blend roasted tomatoes (with their juices) into pasta—use tongs or big spoon.
2. Taste and adjust seasoning.
3. Arrange pasta on each plate, place prosciutto‑wrapped chicken on top, and garnish with extra herbs.
4. Serve hot, with fresh black pepper over everything.

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Pro Tips for a Picture-Perfect Dinner

🍗 Pick Premium Proteins

• Choose organic, air-chilled chicken for more flavorful results.
• Seek out prosciutto di Parma – its delicate salt and texture elevate the dish.

🧀 Use Freshly Shredded Cheese

• Pre‑grated cheese is fine—but fresh‑grated Parm delivers better taste and melt.

🌿 Herbs That Make a Difference

• Ditch dried herbs—fresh delivers essential oils and brightness.
• Keep some basil for finishing—its aroma completes the experience.

⏰ Make It Easy on Yourself

• Prep the chicken coating ahead and refrigerate for up to 24 hours.
• Roast tomatoes up to a few hours in advance; reheat gently before mixing.

🔥 Even Baking

• Room-temperature chicken cooks and browns more evenly.
• Keep an eye on the prosciutto’s color—crispy but not burnt.

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Nutrition Snapshot & Health Highlights

• Protein Powerhouse: lean chicken packs muscle-supporting protein with minimal fat.
• Whole Grain Goodness: whole‑wheat panko adds fiber, helps you feel full.
• Healthy Fats: butter provides depth and richness—but in moderation.
• Vitamins & Antioxidants: bright, herb-packed tomatoes offer immunity and anti-inflammatory benefits.
• Balanced Meal: protein, fiber, fats, and produce in harmony.

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Perfect Pairings: Make It a Feast

• Wine:
  • Pinot Noir – its bright acidity complements tomato and prosciutto.
  • Sauvignon Blanc – herbal and citrusy, it highlights tomatoes and basil.
• Sides to Round It Out:
  • Arugula & lemon vinaigrette salad
  • Roasted green beans with garlic
  • Crusty artisan bread for mopping up juices
• Ambience:
  • Candlelight or jazz music adds a cozy, indulgent vibe.
  • Keeps decor minimal—the dish is the star.

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Storing & Reheating: Leftover Love

Storing

• Place chicken and pasta separately into airtight containers.
• Refrigerate up to 3 days.

Reheating

• Chicken: Reheat in a 325°F oven for 8–10 minutes or until warm—prosciutto stays crisp.
• Pasta & Tomatoes: Microwave gently (<30s bursts) or warm in a covered pan with a splash of water or olive oil.

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Common Questions You Might Have (FAQ)

Can I prep this ahead for entertaining?

Absolutely! Dredge and wrap chicken the day before. Roast tomatoes a few hours ahead and reheat just before serving.

Substitutes for prosciutto?

Yes—try pancetta or thin turkey bacon. Flavor will shift, but you’ll still get crispy, salty deliciousness.

Is it kid‑friendly?

Definitely! Mild Parmesan and buttery pasta appeal to kids. If they’re sensitive, reduce balsamic in tomatoes.

Swap the pasta?

Sure thing. Penne, fettuccine, or gluten‑free linguine all work beautifully.

Can I make it dairy‑free?

Use olive oil in place of butter and nutritional yeast instead of Parmesan. The flavor shifts—but it’s still rich and satisfying.

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Nutrition Cheat‑Sheet

• Chicken breast (~6 oz): ~165 cal / 31 g protein
• Butter (1 Tbsp): ~102 cal / 12 g fat
• Bread crumbs (1/4 cup): ~55 cal / 2 g protein
• Parmesan (1 Tbsp): ~22 cal / 2 g protein
• Cherry tomatoes (1 cup): ~27 cal / 1 g protein + antioxidants
• Linguine (2 oz dry): ~200 cal / 7 g protein + 41 g carbs
• Basil and herbs: minimal cal, big flavor

Approximate per-serving nutrition: ~550–650 calories, 35–45 g protein, 60–70 g carbs, 20–30 g fat—balanced comfort food.

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Wrapping It Up with Flair

Your Baked Prosciutto‑Wrapped Chicken with Herb Pasta and Roasted Tomatoes is more than a recipe—it’s your culinary moment to impress without stress. This dish ties together savory, buttery, tangy, herby, and fresh notes in one plate.

Whether it’s a quiet weeknight, a celebratory dinner, or just feeding your soul—you’re covered. An easy step-by-step guide, smart meal prep tips, and flavorful pairings keep you in control—and your guests asking for seconds.

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Your Next Move: Make This Tonight

Ready to create a dish you’re proud of—and genuinely enjoy making? Pull out your apron, pick up those ingredients, and treat yourself. Once you try this progression of crisp prosciutto, juicy chicken, fresh pasta, and bursting tomatoes—you’ll return to it time and again.

If you loved it, share a photo and your tweaks—did you add chili flakes? Extra herbs? Your take might help others elevate it. Comment below or tag your delicious dinner online—let’s build a community around this easy, elegant classic.

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Food for Thought

• What herb combination feels right to you—thyme & dill or oregano & basil?
• Ever tried a different cheese than Parmesan—like Asiago or pecorino?
• How about adding vegetables—think sautéed spinach or roasted zucchini?

Share your kitchen creativity. You might just spark someone’s next favorite version.

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✅ TL;DR (In Case You’re Short on Time)

1. Prep chicken (butter, breadcrumbs, prosciutto)
2. Bake until crisp + cooked
3. Roast cherry tomatoes with butter, balsamic, garlic, herbs
4. Cook pasta to al dente; toss with butter and basil
5. Combine pasta with tomatoes; plate with chicken
6. Garnish, serve, enjoy!

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