Recipe courtesy of Peggy Russell

Garlic Chicken Pasta with Prosciutto

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  • Level: Easy
  • Total: 1 hr
  • Prep: 30 min
  • Cook: 30 min
  • Yield: 8 servings
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1/4 cup olive oil

1/4 cup minced garlic

5 tomatoes, seeded and chopped

4 ounces prosciutto, cut into small pieces

4 chicken breasts, grilled and cut into strips or cubes 2 pounds

2 tablespoons butter

1/2 cup fresh basil, sliced into small strips

3/4 pound linguine

1/2 cup grated fresh Parmesan or Romano

5 roasted pasilla chiles, peeled, seeded and cut into strips

2 roasted red peppers, peeled, seeded and cut into strips

Fresh basil, chiffonade for garnish


  1. Heat oil in a large skillet and saute garlic until soft and light brown. Add tomatoes, prosciutto, chicken and butter; saute for about 5 to 10 minutes. Add basil, and saute for another 5 minutes. In a stockpot, bring water to boil and cook linguine until firm, al dente. Drain pasta and transfer to a bowl, add the chicken/tomato mixture, chiles, roasted peppers, and grated cheese; toss gently to combine. Sprinkle with basil and serve.