---
title: Prosciutto-Wrapped Swiss Chicken
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/prosciutto-wrapped-swiss-chicken-638f7b9529d7fcf1fa0cd0d8
servings: 2
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: Medium
allergens:
  - Wheat
  - Milk
tags:
  - New
  - Italian-Inspired
  - Comfort Food
rating: 4.5
rating_count: 2300
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the prosciutto-wrapped chicken with Swiss cheese, calling it restaurant-quality; some found it a bit salty.
  - theme: Ease of prep
    text: Several noted it was more time-consuming than expected, with multiple steps and pans, but worth the effort.
image: "https://images.recipes.furrysalamander.com/Pork%20Recipes/Prosciutto/prosciutto-wrapped-swiss-chicken.avif"
---
Adjust rack to top position and preheat oven to 425 degrees. Bring a #large pot{} of salted water to a boil. Wash and dry produce. Halve, peel, and finely dice @shallot{1%unit}. Melt 1%tbsp @butter{2%tbsp} in a #large pan{}, preferably ovenproof, over medium heat. Add @panko breadcrumbs{½%cup}, a pinch of salt, and pepper; cook, stirring occasionally, until golden brown ~{3%minutes}. Turn off heat; transfer to a plate. Wipe out pan.

Meanwhile, pat @chicken cutlets{4%pieces} dry with paper towels; season all over with salt and pepper. Lay two slices of @prosciutto{8%slices} beside each other on a work surface. Place a chicken cutlet along bottom of slices; tightly roll up prosciutto around chicken. Repeat with remaining prosciutto and chicken.

Heat a drizzle of @olive oil{1%tbsp} in pan used for panko over medium-high heat. Add wrapped chicken and cook until browned ~{2%minutes} per side (it will finish cooking in the next step). TIP: If your pan is not ovenproof, transfer chicken to a baking sheet now.

Top chicken with @swiss cheese{4%slices}; transfer pan to oven. Roast on top rack until chicken is cooked through and cheese has melted ~{10%minutes}. Turn off heat; transfer chicken to a cutting board to rest. Reserve pan. While chicken is roasting, once water is boiling, add @rigatoni pasta{8%oz} to pot; cook, stirring occasionally, until al dente ~{9%minutes}. Reserve 1%cup pasta cooking water, then drain.

While pasta cooks, heat a drizzle of @cooking oil{1%tbsp} in pan used for chicken over medium-high heat; add shallot, a pinch of salt, and pepper. Cook, stirring occasionally, until browned and softened ~{2%minutes}. Stir in @chicken stock concentrate{1%unit}, @garlic herb butter{1%unit}, @cream sauce base{1%unit}, @cream cheese{4%oz}, and ¾%cup reserved pasta cooking water. Cook, stirring occasionally, until thickened ~{5%minutes}.

Add drained rigatoni and @spinach{2%cups} to pan with sauce; cook, stirring, until spinach begins to wilt ~{1%minute}. Turn off heat and stir in remaining butter until melted. Taste and season with salt and pepper. TIP: If needed, stir in more pasta cooking water a splash at a time until pasta is coated in a creamy sauce.

Slice chicken crosswise. Divide pasta between plates. Top with toasted panko and chicken. Serve. TIP: If you prefer, serve chicken alongside the pasta instead.