Prosciutto and Chicken Penne Pasta


Prosciutto and Chicken Penne Pasta

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Bowl of penne pasta topped with grated asiago cheese and chopped basil

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    Using heavy cream in this recipe gives it a rich, almost velvety flavor. But if you're looking for a lighter substitute, you can use half and half instead. 

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    Servings and Ingredients

    Serves 4
    2 tbsp. Hy-Vee Select olive oil
    2 boneless, skinless chicken breasts
    3 c. Hy-Vee whole-wheat penne pasta
    1 tbsp. Hy-Vee butter
    2 clove(s) garlic, minced
    1 shallot, minced
    1 (3 oz) pkg La Quercia prosciutto, chopped
    1 ½ c. heavy whipping cream
    ¼ c. dry white wine
    ½ tsp. cayenne pepper
    ½ tsp. white pepper
    ¾ c. grated Asiago cheese
    1 c. chopped Roma tomatoes
    ¼ c. chopped fresh basil


    1. In a medium sauté pan. heat olive oil and sear chicken breasts on both sides; reduce heat, cover and cook until juices run clear. Remove chicken to a cutting board to cool. Slice into strips; set aside.
    2. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside. (Pasta should be timed to be done just as the sauce is finished.)
    3. While the pasta is cooking, heat butter in a large sauté pan and sauté garlic, shallots and prosciutto until shallots are transparent. Add cream, white wine, cayenne pepper and white pepper. Bring to a simmer and cook, stirring almost constantly, for about 5 minutes. Stir in cheese and cook for another 2 to 3 minutes.
    4. Add pasta, sliced chicken breast, tomato and basil into cream sauce and toss.

    Nutrition facts


    800 Calories per serving

    Amounts Per Serving

    • Total Fat: 55g
    • Cholesterol: 205mg
    • Sodium: 880mg
    • Total Carbohydrates: 50g
    • Protein: 33g

    Daily Values

    Vitamin A 50%
    Vitamin C 15%
    Iron 15%
    Calcium 25%

    Recipe Source:

    Hy-Vee Seasons Fall 2010.