Baked Prosciutto Wrapped Chicken with Herb Pasta and Roasted Tomatoes – A Complete Elegant Dinner

Growing up in Morocco, my mother taught me the art of wrapping food with love—flaky briouats and tender stuffed vegetables. Years later, as a young chef in a Parisian kitchen, I mastered the precision of a perfectly baked chicken suprême. This recipe for baked prosciutto wrapped chicken is where my heritage meets my training: a juicy chicken breast wrapped in salty, crispy prosciutto, resting on a bed of sweet roasted tomatoes and herb-kissed pasta. It’s an elegant dinner that feels special but comes together easily on a weeknight.

Imagine slicing through that crackling prosciutto to reveal tender, juicy chicken beneath, while the aroma of roasted tomatoes and garlic fills your kitchen. The pasta, tossed with butter and a generous handful of fresh basil, parsley, and chives, soaks up all the savory pan juices. It’s a complete, harmonious meal—bright from the tomatoes, rich from the chicken, and herbaceous from the garden-fresh pasta. Every bite is a little trip across the Mediterranean, from the souks of Marrakech to the trattorias of Tuscany.

I’ve designed this prosciutto chicken recipe to be foolproof. The key is using the prosciutto as a natural basting shield, locking in moisture while the direct heat crisps the edges perfectly. A common mistake is baking the chicken uncovered with no protection, which dries it out. Here, the prosciutto and the bed of tomatoes create a humid environment that guarantees succulence. Plus, I’ll share my number one tip for keeping the prosciutto from getting soggy—a trick I learned from a butcher in Rome.

Why This Baked Prosciutto Wrapped Chicken Recipe Is the Best

This isn’t just another chicken dinner. It’s a carefully balanced dish where every element shines. The flavor secret lies in roasting the chicken directly on top of the tomatoes. As the chicken bakes, its juices mingle with the olive oil and garlic, creating a quick, luscious pan sauce that coats the tomatoes and eventually the pasta. It’s a complete one-pan (almost!) meal that tastes like you spent hours in the kitchen.

The texture is perfection. The prosciutto undergoes a beautiful transformation in the oven—its edges turn shatteringly crisp while the parts touching the chicken stay slightly tender, adding a deep, savory saltiness to every bite. The cherry tomatoes burst and caramelize, becoming little pockets of sweetness. The herb pasta provides a soft, comforting base, bringing everything together with its creamy butter and bright green herbs.

Finally, it’s foolproof and fast. From start to finish, this meal is on the table in 45 minutes. The steps are simple enough for a beginner cook but the result is impressive enough for a dinner party. By wrapping the chicken in prosciutto, you’re essentially seasoning it from the outside in, eliminating the need for a complicated brine or marinade while ensuring the chicken stays incredibly moist and flavorful.

Baked Prosciutto Wrapped Chicken Ingredients

I source my prosciutto from a small Italian deli on Arthur Avenue in the Bronx, where they slice it to order. The quality of the ingredients really matters here. Look for prosciutto that’s thinly sliced but not so thin that it will tear when you wrap the chicken. For the tomatoes, I love using a mix of red and yellow cherry tomatoes from the Union Square Greenmarket—they add beautiful color and varying levels of sweetness to this roasted tomatoes chicken dinner.

Ingredients List

• For the Chicken and Tomatoes:
• 4 boneless skinless chicken breasts (about 6 oz each)
• 8 slices prosciutto
• 2 pints cherry tomatoes, halved
• 3 tablespoons olive oil, divided
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• For the Herb Pasta:
• 12 oz penne or fusilli pasta
• 1/4 cup fresh basil, chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh chives, snipped
• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter
• 1/2 cup reserved pasta water (as needed)

Ingredient Spotlight

Prosciutto: This is the star of the show. It provides a salty, umami-rich crust that keeps the chicken moist. Look for Prosciutto di Parma or San Daniele. Substitution: Thinly sliced pancetta or even bacon can work, though bacon will be smokier and fattier.

Cherry Tomatoes: When roasted, they become intensely sweet and jammy. Always use ripe, firm tomatoes. Grape tomatoes are a good substitute if cherry tomatoes are out of season.

Fresh Herbs: A combination of basil, parsley, and chives creates a bright, clean flavor that cuts through the richness of the chicken and prosciutto. Never skip the fresh herbs here—dried just won’t deliver the same pop of flavor for the pasta.

How to Make Baked Prosciutto Wrapped Chicken with Herb Pasta — Step-by-Step

Let’s get cooking! This might look like a fancy restaurant dish, but I promise it’s straightforward. Follow these steps, and you’ll have a stunning meal that tastes as good as it looks.

Step 1: Prep and Wrap the Chicken

Preheat your oven to 400°F (200°C). Pat the chicken breasts dry with paper towels—this is crucial for a good sear and crispy prosciutto. Season both sides lightly with salt and pepper. Lay two slices of prosciutto on a cutting board, overlapping them slightly. Place a chicken breast at one end and roll it up, wrapping the prosciutto around the chicken to cover as much surface area as possible.

💡 mia’s Pro Tip: If the prosciutto doesn’t stick, secure it with a toothpick. Just remember to remove the toothpicks before serving! Wrapping the chicken at room temperature helps the prosciutto adhere better.

Step 2: Prepare the Tomato Bed

In a 9×13-inch baking dish, toss the halved cherry tomatoes with 2 tablespoons of olive oil, the minced garlic, and a pinch of salt and pepper. Spread them into an even layer. Arrange the prosciutto-wrapped chicken breasts directly on top of the tomatoes. Drizzle the chicken with the remaining 1 tablespoon of olive oil and sprinkle with the dried oregano.

⚠️ Common Mistake to Avoid: Don’t crowd the dish. Make sure the chicken pieces aren’t touching each other so the heat can circulate, allowing the prosciutto to crisp up evenly.

Step 3: Bake the Chicken and Tomatoes

Bake for 25-30 minutes, or until the chicken is cooked through. An instant-read thermometer inserted into the thickest part should read 165°F. The prosciutto will be crispy and deep golden brown in spots, and the tomatoes will be soft and caramelized, releasing their sweet juices into the pan.

💡 mia’s Pro Tip: For extra caramelization, you can switch the oven to broil for the last 1-2 minutes. Watch it closely so the prosciutto doesn’t burn!

Step 4: Cook the Pasta

While the chicken is baking, bring a large pot of salted water to a boil. Cook the penne or fusilli according to package directions until al dente. Before draining, reserve 1/2 cup of the starchy pasta water. This is liquid gold for creating a silky sauce.

⚠️ Common Mistake to Avoid: Overcooking the pasta. Mushy pasta can’t support the hearty chicken and tomatoes. Always aim for al dente—firm to the bite.

Step 5: Toss the Herb Pasta

In a large warm bowl, combine the drained pasta, butter, fresh basil, parsley, chives, and grated Parmesan cheese. Toss everything together gently. The heat from the pasta will melt the butter and soften the herbs. Add the reserved pasta water, one tablespoon at a time, until the pasta is lightly coated in a silky sauce.

Step 6: Assemble and Serve

To serve, divide the herb pasta among four plates or shallow bowls. Place a prosciutto-wrapped chicken breast on top of each portion. Spoon the caramelized roasted tomatoes and any pan juices over the chicken and pasta. Serve immediately while hot.

💡 mia’s Pro Tip: For a beautiful presentation, slice the chicken breast on a bias before placing it on the pasta. This reveals the juicy interior and makes for a stunning plate.

Serving & Presentation

This is the kind of dish that deserves a beautiful presentation. I love to serve it in a large, shallow bowl to show off the colors. Twirl a generous portion of the herb pasta into a nest in the center of the bowl. Place the sliced chicken breast on top, fanning the pieces slightly. Spoon the burst tomatoes and their glossy, garlicky juices over everything.

A final sprinkle of fresh Parmesan and a few torn basil leaves take it over the top. It’s a complete dinner, but if you want a side, a simple arugula salad with lemon vinaigrette is a perfect match. This baked chicken with pasta dish is a staple in my NYC apartment—it’s cozy enough for a quiet night in but elegant enough for a celebration dinner. Pair it with a light Pinot Noir or a crisp Chianti for the full experience.

Make-Ahead, Storage & Reheating

Living in NYC means a busy schedule, so I love recipes that work with my lifestyle. You can easily prep components of this prosciutto chicken recipe ahead of time. Assemble the chicken and tomatoes in the baking dish, cover, and refrigerate for up to 24 hours before baking. The pasta is best made fresh, but leftovers are still fantastic.

To reheat, I always recommend the oven over the microwave. The microwave will make the prosciutto rubbery and the pasta mushy. Place leftovers in a covered baking dish with a splash of water or chicken broth, and warm in a 350°F oven until heated through. The crispy prosciutto won’t be quite as crispy, but the flavors will be just as delicious.

Variations & Easy Swaps

One of the best things about this recipe is how versatile it is. Whether you’re looking for a dairy-free option or a flavor twist, I’ve tested these variations so you don’t have to guess. Here are some of my favorite ways to change up this roasted tomatoes chicken dinner.

Spicy Moroccan Twist

Growing up in Morocco, we didn’t eat prosciutto, but we loved slow-roasted meats with warm spices. For this version, toss the cherry tomatoes with 1 tablespoon of harissa paste and 1 teaspoon of ground cumin before baking. The smoky heat from the harissa pairs beautifully with the salty prosciutto and sweet tomatoes. It’s like a trip to Marrakech meets an Italian trattoria!

Dairy-Free & Gluten-Free

This recipe is very accommodating. Simply use your favorite gluten-free pasta and toss it with 3 tablespoons of high-quality extra virgin olive oil instead of butter. Omit the Parmesan or use a dairy-free nutritional yeast alternative for a cheesy flavor. The rest of the dish is naturally gluten and dairy-free!

Creamy Tomato & Herb Pasta

For an even more decadent dish, after removing the chicken and tomatoes from the oven, stir 1/4 cup of heavy cream directly into the roasted tomatoes in the baking dish. The heat will warm it through, creating a gorgeous pink, creamy sauce. Toss your herb pasta in this sauce instead of just butter. It’s pure comfort food.

Share Your Version!

Share Your Version!

I truly believe that food tastes better when it’s shared. If you make this Baked Prosciutto Wrapped Chicken with Herb Pasta and Roasted Tomatoes, I’d love to hear about it! Leave a star rating and a comment below to let me know how it turned out. Did you try any of the variations? Did you add a Moroccan spice twist or keep it classic?

From my NYC kitchen to yours, I hope this recipe brings as much warmth and joy to your table as it does to mine. — mia 🧡