Prosciutto Chicken Linguine - Olive Branch Oil & Spice

Prosciutto Chicken Linguine

Feb 24, 2024

Chicken is topped with gruyere, wrapped in prosciutto and served over garlic butter linguine. This delicious fast dinner is ready in 20 minutes.


  • 2 boneless skinless chicken breasts

  • 3 ounces prosciutto

  • 1/2 cup gruyere cheese, grated

  • 4 tablespoons butter

  • 2 cloves garlic, minced

  • 2 tablespoons olive oil

  • 1 pound fettuccine

  • 1/2 cup parsley, minced

  • 1 teaspoon salt

  • 1/2 teaspoon pepper


  1. Bring a large pot of salted water to a boil and cook the pasta to al dente. While the past cooks make the chicken.

  2. Cut chicken in half crosswise, place in a ziplock bag and pound thin. Season the chicken with salt and pepper on both sides. Place about 2 tablespoons of cheese on the chicken then top or wrap the prosciutto around the chicken.

  3. Heat 1 tablespoon of butter and 2 tablespoons olive oil in a large skillet (big enough to hold the pasta). Cook the chicken for about 5 minutes per side until the chicken is just cooked through and the prosciutto is crispy. Remove the chicken and set aside.

  4. Melt the remaining butter in the skillet, add the garlic and cook for about 2 minutes. When the pasta is al dente add to the skillet with about 1/2 cup cooking liquid. Toss to combine then add the parsley.

  5. Add the chicken back in with the pasta and serve.

Takes 20 minutes

Serves 4

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