Basil Parmesan Pasta with Crispy Chicken, Prosciutto, and Arugula.
This quick Basil Parmesan Pasta with Crispy Chicken, Prosciutto, and Arugula is that bowl of homemade pasta that tastes like you just picked it up at your favorite restaurant. Lightly breaded parmesan chicken pan-fried until golden and crispy. The chicken is served over a big bowl of creamy basil and parmesan pasta. Each bowl is finished with warm prosciutto and lemon tossed arugula. Every bite is layered with creamy basil parmesan sauce, crispy chicken, salty prosciutto, and lemony peppered greens. It’s delicious…especially with an extra sprinkling of parmesan and a squeeze of lemon on top!
I’m sure I’ve mentioned this story before, but when I was a kid we would typically have pasta on Friday nights. My dad would make his usual delicious pasta dish. It was a dinner my mom and I looked forward to every weekend. Sometimes he would switch it up and do a pizza. But the pizzas just didn’t quite live up to his Friday Night Pasta Dishes.
Both my mom and I love pasta, so pasta once a week often wasn’t enough. So sometimes on weeknights, my dad would serve use noodles tossed with butter and basil. Simple, but such a good flavor.
Today’s recipe is a much more exciting version but brings back all those childhood memories…so I especially love it.
The inspiration…
Funny enough this is yet another pasta dish inspired by the Cheesecake Factory (thanks for your suggestions!), the Bellagio pasta. To refresh your memory, a few weeks ago I shared this southern style creamy parmesan chicken pasta. While I was researching that recipe, I came across a photo of their Bellagio pasta. At the time, I went back and forth about which pasta I should attempt to recreate. In the end, I went with that spicy cajun pasta.
And it was a good idea. That pasta has quickly become everyone’s favorite, and with good reason, it’s delicious. We love a little spicy cajun heat.
BUT this basil parmesan pasta is equally delicious, just very different, probably more Italian-like. This is not quite the same as the Bellagio pasta served up at the Cheesecake Factory. I changed a few things, but it’s similar, and please, please hear me when I say, it’s SO GOOD.
Here are the details…
I like to start with the chicken. Using chicken cutlets or thinly sliced chicken is KEY. You don’t want a cut that’s too thick or it will not evenly cook throughout.
For the breading, I like to use a mix of Panko breadcrumbs and parmesan cheese. It has just the right amount of cheesy crunch.
Once I have the chicken prepped, I boil up the pasta and start working on the sauce.
For the sauce, it’s similar to a fettuccine Alfredo sauce, but different, because of the large amounts of basil. There is A LOT of basil, but it’s what makes this pasta so good. To keep the sauce on the lighter side, I use a mix of chicken broth and cream. It’s a little looser than an Alfredo sauce but still creamy and cheesy enough.
I think of it as a light cream sauce with a touch of decadence.
While the sauce is simmering, pan fry the chicken. I kept the chicken simple but when placed atop the creamy sauce? Beyond good.
Once the sauce has simmered, toss in the pasta. I like to use spaghetti or linguine, but really any cut of pasta will do! And that’s it! Well, actually, first I like to warm a little prosciutto in a skillet and mix up a lemony arugula salad to finish.
Finish it up
Serve the pasta topped with the chicken. Then I like to add warm prosciutto, fresh arugula, and an extra dusting of parmesan…for good measure.
When all combined together, ’tis a very delicious meal.
The pasta is heavy on the basil with just the right amount of creaminess and cheese. The chicken is perfectly crisp, and when tossed with the pasta…totally delish. The prosciutto adds a nice salty element and the arugula on top keeps everything feeling fresh and light for the spring days ahead.
What I love about this recipe is that it really does look and taste like a dish you’d order out from your favorite Italian spot. But it’s all made at home and in under an hour too.
It’s pretty hard to beat. In fact, my mom’s exact words were as follows…
I LOVEE 💕 ❤️ it!
PERFECT!!!
😍
She’s never this enthusiastic about a recipe unless it’s really, really GOOD. So take her word for it and enjoy! Hoping this dish makes for a fun Monday night pasta for you guys! But of course, this dish is still perfect for any night of the week – enjoy!
Looking for other easy dinner recipes? Here are a few to try:
One Pan Baked Cheesy Basil Pasta
Southern Style Creamy Parmesan Chicken Pasta
Roasted Garlic Butter Chicken with Lemon Olive Dressing
Lastly, if you make this Basil Parmesan Pasta with Crispy Chicken, Prosciutto, and Arugula be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Basil Parmesan Pasta with Crispy Chicken, Prosciutto, and Arugula
Homemade pasta that tastes like it came from your favorite Italian restaurant.
Ingredients
- 1 pound chicken cutlets or tenders
- 1 cup Panko bread crumbs
- 1 1/2 cups grated parmesan
- 1/2 teaspoon onion powder
- 3 tablespoons extra virgin olive oil
- kosher salt and black pepper
- 1 pound spaghetti
- 3 cloves garlic, finely chopped or grated
- crushed red pepper flakes
- 2 tablespoons salted butter
- 1 1/2 cups fresh basil, finely chopped
- 2 cups low sodium chicken broth
- 3/4 cup heavy cream or canned coconut milk
- 2 ounces cream cheese, at room temperature
- 3 ounces thinly sliced prosciutto
- 2 cups baby arugula
- juice from 1 lemon
- 2 tablespoons chopped fresh parsley
Instructions
-
1. Place the Panko, 1/2 cup parmesan, and the onion powder in a shallow bowl. Dredge both sides of the chicken through the Panko, pressing to adhere by using your fist to really make the crumbs stick. Place the chicken on a plate. Set aside.
2. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain.
3. To make the sauce. Heat 1 tablespoon olive oil and the garlic together over medium-high heat. Cook 2-3 minutes until fragrant. Add the butter and stir in the basil. Add a pinch each of red pepper flakes, salt, and pepper. Cook another minute, until the basil is fragrant, then pour in the broth and cream. Add the cream cheese. Whisk until smooth. Bring the sauce to a gentle simmer and cook 5-8 minutes, until thickened slightly.
4. To cook the chicken. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, 3-4 minutes. Flip the chicken and cook until golden brown on the other side, 3-4 minutes. Transfer to a cutting board and season with salt. Slice into thin strips. Add the prosciutto to the pan and cook 1 minute to warm through.
5. To the sauce, stir in 1 cup parmesan. Toss in the pasta and cook 3-5 minutes, then remove from the heat and stir in the parsley.
6. Toss the arugula with a drizzle of olive oil, a squeeze of lemon, and a pinch each of salt and pepper. Divide the pasta between plates and top with slices of chicken, warm prosciutto, and arugula. Twirl and devour...with bread on the side.
Our Favorite Recipes
Fiery Golden Mango Tonic.
Loving the Cheesecake Factory recreations! Also loving the content this year – simple but special everyday meals eg. tacos, pasta, chicken recipes, simple bakes!
Thanks so much Maryann! xTieghan
Will be making this soon with few subs i love pasta sooooooooooo much will dm you if i make this soon and let you know how it goes Thanks Ramya
I hope you love the recipe!
That chicken looks perfectly crispy and delicious! May need to try this for the weekend.
xo Jessica
an indigo day
Thanks so much Jessica! xTieghan
Looks excellent. Too funny. I read this post after making my dinner tonight, left over roasted chicken sandwich with avocado, roasted peppers, sun dried tomatoes, Kalamata olives, salt pepper and mayo. Served with a large arugula salad with shaved Parmesan Reggiano, tomatoes, prosciutto, and lemon olive oil dressing.looking forward to making your recipe soon.
Hey Pete,
Thanks for making this recipe! I am so glad it was a hit! xTieghan
This looks delicious! Could you use pesto instead of just the basil or would it be too oily?
Hey Carly,
I think using pesto would work just fine here. I hope you love the recipe, please let me know how the recipe turns out! xTieghan
I’ve been looking for a basil pasta recipe for my husband, he loves basil but is allergic to nuts so pesto is a no go, this looks like the perfect recipe to try! Flavors look delish! Will be making soon and will report back. Thanks :)))
Hey Sydney,
I hope you love there recipe, let me know how it turns out! xTieghan
This looks so good! Is there a way to omit the cream cheese and use more liquid cream? Not a huge fan of the cream cheese!
Hey Melanie,
I would just simply omit the cream cheese. I hope you enjoy the recipe, please let me know how it turns out! xTieghan
Cannot wait to make this….sounds SO good…yum!
Thanks so much Lavinia! xTieghan
I love this! I work at Cheesecake Factory and the Bellagio pasta is one of my favorites so I’m in love with the Half-Baked Harvest version of it. So delicious! Let me know if you ever need to know any secret ingredients to make Cheesecake Factory recipes haha
Hey Addy,
I am delighted that this recipe was enjoyed, thanks for making it! ☘️ xTieghan
Oh I so NEED to make this on the wknd but just a question; why is it that the spaghetti is cooked and drained before the sauce and chicken have even started? Won’t it be cold and gluey by the time it hits the finishing line in the sauce? I like my food piping hot!
Hey Patti,
The sauce should quickly warm the pasta through, but cook the pasta when it is good timing for you:) Hope you love the recipe! xTieghan
This recipe is ABSOLUTELY DELICIOUS and soo simple! If you’re craving restaurant pasta this is it! It expoldes with basil flavour! 100% making again, thank you for sharing this recipe.
Hey Maria,
I am delighted that this recipe was enjoyed, thanks for making it! ☘️ xTieghan
Thank you for another delicious recipe. We had it for dinner tonight. My husband is a red sauce person and he said it was “Phenomenal”.
Hey Cindi,
I am delighted that this recipe was enjoyed, thanks for making it! ☘️ xTieghan
This was so delicious! I made it exactly as you wrote it with all the same ingredients and it came out perfect! This will definitely be a recurring item in my household!!
Hey Sarah,
I am delighted that this recipe was enjoyed, thanks for making it! ☘️ xTieghan
Just made this tonight for dinner and it was AMAZING! My husband wants it on the regular now haha… Thank You Tieghan, you make life better one dish at a time 🙂
Hey Joanna,
I am delighted that this recipe was enjoyed, thanks for making it! ☘️ xTieghan
This is one of my favorite recipes! Will definitely be adding to our weekly rotation!
Hey Meghann,
Thanks so much for making this recipe, I am thrilled that it was enjoyed!! xTieghan
Loved this recipe, thank you! I blended the sauce in my bullet to make it the nice green color and it worked out perfectly.
Hey there,
Thanks so much for making this recipe, I am thrilled that it was enjoyed!! xTieghan
Wow this looks delicious!!!! Can you make the sauce ahead? If I was to make it earlier in the day just say and bring it to a friends house to cook the chicken and put it together?
Hey Nicole,
I think that would work just fine for you. I hope you love the recipe, let me know how it turns out! xTieghan
Absolutely delicious!
Thanks so much Kay! xTieghan
Absolutely delicious! Fresh, light and oh so good. Everyone loved it! 😋
Hey Colleen,
I am so glad that you liked this recipe, thanks for giving it a go! Happy Friday🌷 xTieghan
This was delicious!!! Such a hit! We’ll be putting this recipe in rotation for sure!
Hey Ashely,
I am so glad that you liked this recipe, thanks for giving it a go! Happy Friday🌷 xTieghan
Made this for my husband and I last night and it was WONDERFUL! The chicken was delicious and crispy and tasted like heaven! The basil parm sauce was so delish and the arugula topper was just the best addition! Will definitely be making this one again!! Thanks Tieghan!!
Hey Taylor,
Thanks a lot for making this recipe, it makes me so glad that it was enjoyed. Have the best weekend!! xTieghan
Excellent. Thanks
Thanks Susan!
Just had a plate of the Basil Parmesan Pasta. It is so delicious!! Definitely a keeper!
Hey Wendy,
I am delighted that this recipe was enjoyed, thanks a bunch for making it. Happy Sunday! ☀️Tieghan
Delicious, I would cook this again. It took us a little bit more than 40 minutes from start to finish, but well worth it. Enjoyed by all.
Hey Veronica,
I am delighted that this recipe was enjoyed, thanks a bunch for making it. Happy Sunday! ☀️Tieghan
Delicious, enjoyed by all ! It took longer than the suggested time but was well worth it. Enjoyed by all.
Hey Veronica,
I am delighted that this recipe was enjoyed, thanks a bunch for making it. Happy Sunday! ☀️Tieghan
This dish is AMAZING!!! The chicken with the prosciutto and creamy basil pasta is the best bite. The arugula adds a fresh element that’s so yummy! Highly recommend!
Hey Colette,
Thanks a bunch for giving this recipe a try, I am thrilled that it was enjoyed! Have a great week:) xTieghan
My wife made this dish…it was awesome. Crispy chicken was great….So Good!
Thanks!
Hey Paul,
Thanks a bunch for giving this recipe a try, I am thrilled that it was enjoyed! Have a great week:) xTieghan
I’m making this for my daughter’s birthday dinner tomorrow and I’ll need to double the recipe to feed everyone. Is there a good way to keep the chicken warm and crispy since I’ll have to cook it in batches?
Hey Marcy,
I would keep it on a baking sheet on low heat in the oven. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was great! I would say it took closer to 45-60 minutes to prep and cook, but it was well worth it!
Hey Faye,
I really appreciate you giving this recipe a try, I am so glad it was enjoyed.🌷 xTieghan
My husband is a lover of sauces, and he quite liked this one!
So glad the recipe was enjoyed Sean! xTieghan
This dish was absolutely delicious. I love the layers of different flavors and textures. Creamy basil pasta, crispy chicken, salty prosciutto, lemon pepper arugula. I had a couple of questions;
1. I firmly coated the chicken with the panko/parmesan mixture. When I was frying it, much of the mixture fell off. What could I have done wrong?
2. The sauce never got really thick and creamy. Should I have cooked it longer?
3. if I don’t have fresh basil, can I used dried basil?
I make your recipes at least 3 times a week. You are an amazing chef. Thank you!
Hey Monica,
Thanks so much for making this recipe, I am delighted that it was enjoyed! Sorry about the Panko, usually once it is browned the Panko should easily stick to the chicken for flipping. For a thicker sauce you can always simmer it for a longer time. Yes, dried basil will work! xTieghan
This was so delicious! Love how easy the chicken was to make. And the basil pasta was so light and tasty. Thanks for sharing!
Hey Dara,
I am thrilled that this recipe was enjoyed, thank you so much for giving it a try! xTieghan
This recipe is delicious!! We tried this yesterday and it’s definitely going in the regular rotation. I think a bit of prep goes a long way with this recipe, having everything chopped and ready to go is key because the cooking goes by quickly. Will definitely be making this again and love having a white pasta sauce recipe in the roster now.
Hey Jen,
I am thrilled this recipe was enjoyed, thanks so much for giving it a try! 🌷xTieghan
So, so good- even the leftovers were amazing. I’m very blown away by how all the separate flavors came together.
Hey Elaine,
I am thrilled this recipe was enjoyed, thanks so much for giving it a try! 🌷xTieghan
WOW!!! 5/5 stars from me! I made this tonight and subbed the cream for coconut milk as suggested. It was incredible, and my boyfriend, who rarely asks for leftovers, was SO excited to take it for lunch tomorrow! I’ve made many HBH recipes and love them all, but this is a new favorite for sure.
Hey Katie,
Awesome! So glad this recipe was enjoyed, thanks for making it! xTieghan
Once again, incredible! My husband was raving and my 1 year old cleaned her plate. I left the prosciutto out and still amazing.
Hey Courtney,
Thanks a bunch for giving this recipe a try, I am so excited that it was enjoyed! Happy Friday! xTieghan
Amazing!!! Just made this tonight and phenomenal, one of the top things I have made per my husband. He always asks “is this from that girl again”. Have made over 13 of your recipes and all wonderful. Thank you!!!! Highly rate this one and pretty easy and quick considering so good
Hey Ashley,
I am delighted that this recipe was enjoyed, thanks so much for giving it a try! Happy Easter 🌷Tieghan
So delicious! Perfect combination of flavors!
Hey Laurie,
Happy Monday! It’s so great that this recipe was enjoyed, thanks a bunch for giving it a go! xTieghan
Soooo delicious! Truly a restaurant worthy dish!
Hey Lisa,
Thanks so much for giving this recipe a try, I am so glad it was enjoyed. Have a great Wednesday! xTieghan
Made this tonight and it was absolutely delicious! I do think that maybe I didn’t use quite enough basil, but that’s probably because it was hard for me to estimate how much basil is needed to get 1.5 cups of finely chopped basil (it shrinks a lot once you start chopping!). Perhaps you could include the amount in ounces? My sauce also didn’t thicken that much — is it meant to be that way?
Hey Laura,
Awesome! I am thrilled that this recipe was enjoyed, thanks for making it! If you want a thicker sauce try simmering for longer next time. Happy Friday:) xTieghan
This recipe was amazing. The crispy chicken, along with the salty prosciutto, made it very tasty. The lighter cream sauce made it not too rich. The arugula topping was a great addition! Excellent dish!
Hey there,
So great to hear! Love that this recipe was enjoyed and thanks so much for making it! Have a great week🌟 xTieghan
My family adored this recipe! Hearty, easy and delicious! The salty prosciutto, lemon, peppery arugula and creamy sauce combine for exceptional flavour.
Hey Andrea,
Thanks so much for making this recipe, I am so glad that it was enjoyed! xTieghan
So so so good! Thanks for the recipe! It really was restaurant quality good!
Hey Maureen,
Thanks so much for making this recipe, I am so glad that it was enjoyed! xTieghan
I was a little bummed that my sauce didn’t thicken AT ALL, but that really didn’t matter because this was delicious! We loved having our salad on top of our dinner, too 🙂
Hey Bethany,
Thanks so much for making this recipe, I am so glad that it was enjoyed! xTieghan
Loved this recipe! I made it with canned coconut milk and it was delicious!
Hey Giuliana,
Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for giving it a go! xTieghan
It was so yummy! However, I couldn’t get the panko to stick to the chicken for the life of me. I did pat the chicken dry (old habit) could that be why? Also had a hard time getting the sauce to thicken
Hey Carley,
Thanks so much for giving this recipe a try, I’m glad it was enjoyed. To ensure that the Panko sticks, I press it really well onto the chicken. Maybe the sauce needed to simmer a bit longer to thicken? Let me know if this helps for next time! xTieghan
Love the pasta! I just made this for my family and they loved it, even the kids! But my sauce turned into more of a cream sauce than a pesto, any suggestions on how to fix that or do you know what I may have done? It’s still good but wasn’t expecting it to be so creamy
Hey Lexi,
I am so glad that this recipe was enjoyed, thanks a bunch for making it! It’s meant to be like a creamy, pesto sauce:) xxTieghan
Sooo good and easy. Everyone had seconds. Thank you for yet another great meal.
Hey Maureen,
I am so glad that this recipe was enjoyed, thanks a bunch for making it! xxTieghan
Sorry no pictures but we enjoyed it for dinner tonight. We didn’t get as much basil flavor as we would have liked. The arugula flavor & texture overpowered it a bit. The next time I think I’ll try adding the basil when I combine the sauce with the pasta, to see if the basil flavor will pop more. The prosciutto added plenty of saltiness, so didn’t add any other. Happy my red & brown sauce only hubby wants to try it again!
Hey Glenna,
I am so glad that this recipe was enjoyed, thanks a bunch for making it! xxTieghan
This is amazing! Eating it now and my husband said this is sooooo good!
Hey Lynn,
Wonderful!! I am so so glad that this recipe was enjoyed, thanks a lot for giving it a try! Happy Sunday! xTieghan
Will be making this recipe tonight! But quick question, can you subs the heavy cream with half and half?
Thanks!
Hey Maria,
Sure, that will work just fine! I hope you love the recipe, please let me know how it turns out! xTieghan
This is my absolute favorite! Made this for my husband and myself and it was so good!
Hey Ashley,
Thanks so much for giving this recipe a try, I am so glad it was enjoyed! Happy Monday! xTieghan
I love all of your recipes but this one was INSANE. My husband (who is a huge fan of his mother’s chicken Alfredo 😂) looked skeptical at the plate of pasta. After a few bites his eyes lit up and said it was the best things I’ve made in over two years of cooking most nights! I told him tonight that I wanted to make it again tomorrow and he got so excited! Thank you for reinvigorating my love for cooking through your recipes! You feel like a close friend and staple name in my house! ♥️
Hey Alexandra,
Thanks so much! I am so glad the recipe was enjoyed, thanks for making it! xTieghan
It tasted just like the Cheesecake Factory’s pasta dish which is my favorite. It came together nicely and was very yummy!
Hey Debra,
Fantastic! I am thrilled this recipe was enjoyed, thanks for giving it a go! Happy Friday:) xTieghan
I made this shortly after I received it in my email. The only thing I did differently was that I used breadcrumbs instead of panko simply because that is what I had on hand. It was so good! I am planning on making it again this week, and I might just try basil pesto this time around. Thanks for another winner.
Hey Jody,
Thanks so much for giving this recipe a try, I am delighted that it was enjoyed! Have a fantastic week! xTieghan
This might be my favorite recipe I’ve ever made off of a blog!! It is SO SO good!! My whole family loved it, it was so easy, and it tastes just like chicken bellagio!! Seriously, it’s incredible.
Hey Lindsey,
Thanks so much for giving this recipe a try, I am delighted that it was enjoyed! Have a fantastic week! xTieghan