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comfort food essentials: cheesy chicken & pasta

Recipe by
Andy Anderson !
Wichita, KS

This is an easy dish to put together, and it can be on the table in 30 quick minutes. The chicken is wrapped in prosciutto, lovingly sautéed in butter and olive oil, topped with provolone and finished under the broiler until brown and bubbly. Then it’s laid on a bed of al dente Fettuccine that has been tossed in a dreamy cream sauce. So yummy. Your guests will love you. So, you ready… Let’s get into the kitchen.

yield 2 serving(s)
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For comfort food essentials: cheesy chicken & pasta

  • 2 Tbsp
    sweet butter, unsalted
  • 1 c
    heavy, or whipping cream
  • 2 clove
    garlic, baked and smashed
  • 1 c
    parmesan cheese, freshly grated
  • 1/2 c
    pecorino romano, freshly grated
  • 1 tsp
    sweet paprika
  • 1 pinch
    cayenne pepper
  • 1 Tbsp
    olive oil, extra virgin
  • 1 Tbsp
    sweet butter, unsalted
  • 1 lg
    chicken breast, boneless, skinless
  • 4 slice
    prosciutto, thinly sliced
  • 4 slice
    provolone cheese, thinly sliced
  • salt, kosher variety, to taste
  • black pepper, freshly ground, to taste
  • 6 oz
    fettuccine, homemade, if possible
  • fresh parsley, or cilantro, chopped, for garnish
  • crusty bread, or nice homemade rolls

How To Make comfort food essentials: cheesy chicken & pasta

  • 1
  • 2
    Chef’s Note: The trick is to see if you can get the sauce, chicken breast, and Fettuccine all cooking so that they finish about the same time.
  • 3
  • 4
    Gather your ingredients.
  • 5
    Add the butter to a saucepan over medium-low heat.
  • 6
    When the foaming subsides, add the cream and whisk to combine.
  • 7
    Bring the mixture to a simmer, and then add the smashed baked garlic, and continue to whisk for 3 minutes.
  • 8
    Add the grated cheeses and spices, and then whisk until smooth.
  • 9
    Place on low, low heat, and reserve.
  • 10
    Cook the Fettuccine according to package directions, until al dente, and reserve.
  • 11
  • 12
    Gather Your Ingredients.
  • 13
    Cut through the chicken breast, lengthwise, left to right.
  • 14
    Chef’s Note: You could pound the chicken breast, but I prefer cutting it half, lengthwise... my choice.
  • 15
    Add the butter and oil to a sauté pan over medium heat.
  • 16
    Sprinkle the sliced chicken breast with salt and pepper.
  • 17
    Wrap in the prosciutto.
  • 18
    Add to the sauté pan, and allow them to cook until the prosciutto begins to crisp, about 4 – 6 minutes.
  • 19
    Flip the chicken, and cook for an additional 4 – 6 minutes.
  • 20
    Add the provolone, and finish under a hot broiler, until the cheese begins to bubble and brown, about 2 – 3 minutes.
  • 21
  • 22
    Toss the Fettuccine with the sauce, and divide between two plates. Place the chicken on top, and serve while still nice and warm. Enjoy.
  • 23
    Keep the faith, and keep cooking.
  • 24
  • 25
    If you are looking for a good pasta dough recipe, check this one out:
  • 26
    If you have never baked garlic, here's a recipe for you:

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