Prosciutto Chicken Pasta
Chicken. Broccoli. Prosciutto. Pasta. Nothing else needs to be said about this delicious pasta!
Equipment
- Stovetop
Ingredients
- Kosher Salt
- 12 oz Linguine
- 2 Tsp Olive Oil
- 6 oz Prosciutto Chopped
- ¾ lb Chicken Breasts Cut into Thin Strips
- Black Pepper Freshly Ground
- 2 Tsp Dried Oregano
- 2 Cloves Garlic Minced
- 1 Head Broccoli Finely Chopped
- ¾ C Whole Milk
- 1 C Asiago Cheese Grated, Plus More for Garnish
Instructions
- In a large pot of salted boiling water, cook linguine until al dente. Drain, reserving 1 cup pasta water, and return to pot.
- Meanwhile, in a large skillet over medium-high heat, heat oil. Add prosciutto and cook, stirring occasionally, until crispy, 4-5 minutes. Transfer to a paper towel lined plate.
- Add chicken to skillet (with another swirl of oil, if necessary) and season generously with salt and pepper. Add oregano and stir until coated. Cook until golden and no longer pink, 6 minutes per side, then transfer to a plate.
- Add garlic to skillet and cook until fragrant, 1 minute, then add broccoli and ¼ cup water and cook until tender, 3 minutes.
- Add milk, ½ cup reserved pasta water and Asiago to skillet and bring to a simmer to let thicken, 2-3 minutes. Add cooked linguine and toss until creamy, then add chicken and prosciutto and toss until combined (add more pasta water by the tablespoon if desired).
- Garnish with more Asiago cheese and serve.
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