Garlic Chicken Pasta with Prosciutto

4.84 from 12 votes

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!

Prep Time15

Cook Time45

Total Time1

Course: Pasta

Cuisine: Italian

Keyword: chicken, garlic, garlic chicken pasta, pasta, prosciutto

Servings:

Calories: 286kcal

Author: Tara Noland

Equipment

Zulay Kitchen Pasta Server - Durable Food Grade Stainless Steel Pasta Spoon Server With Ergonomic Handle & Heat Resistant Design - Kitchen Spaghetti Server Fork For Noodles, Pasta, More (12 inch)
Crock Pot 111976.01 Artisan 8 Inch Enameled Cast Iron Round Skillet, Teal Ombre
Garofalo Linguine Pasta, 16-Ounce (Pack of 4)

Ingredients

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

Instructions

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.

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