Ingredients
Chicken and Coating
- 6 chicken cutlets or 8 chicken tenders
- 1 cup panko style bread crumbs
- 2 cups grated parmesan (divided, 3/4 cup for coating, rest for pasta)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 3 ounces thinly sliced prosciutto
- Kosher salt and black pepper
Cooking and Sauce
- 3 tablespoons extra virgin olive oil (divided)
- 2 tablespoons salted butter
- 3 cloves garlic, chopped
- Chili flakes, to taste
- 1 pound short cut pasta (e.g., penne or rigatoni)
- 2 cups roughly chopped broccoli
- 1 1/2 cups fresh basil, chopped
- 3/4 cup heavy cream
- 2 ounces cream cheese, at room temperature
Instructions
- Prepare the breading mix: In a shallow bowl, combine the panko bread crumbs, 3/4 cup grated parmesan, onion powder, and garlic powder. This flavorful mixture will coat the chicken to create a crispy, cheesy crust.
- Coat the chicken: Dredge both sides of the chicken cutlets or tenders in the bread crumb mixture, pressing gently to ensure the coating adheres well.
- Cook the prosciutto: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the thinly sliced prosciutto and cook until it becomes crispy all over, about 5 minutes. Remove the prosciutto from the skillet and set aside on a plate.
- Sear the chicken: In the same skillet, add another tablespoon of olive oil. Place the coated chicken pieces into the skillet and sear on both sides until golden brown and cooked through, about 5 to 8 minutes per side depending on thickness.
- Prepare the pasta and sauce: In a large pot over medium heat, melt the butter with chopped garlic and a pinch of chili flakes. Cook for 2-3 minutes until the garlic is fragrant but not browned. Pour in 4 cups of water and bring to a boil over high heat. Add 1 teaspoon salt, the pasta, and chopped broccoli to the boiling water. Cook, stirring occasionally, for 8 minutes. Do not drain the pasta water.
- Finish the sauce: Stir in the heavy cream and cream cheese into the pasta and broccoli mixture. Cook for another 4-5 minutes, stirring frequently, until the cream cheese has melted and the pasta is al dente. Add the remaining grated parmesan and stir until melted and creamy. Remove from heat, then stir in fresh chopped basil. Season with salt and pepper to taste.
- Serve: Divide the creamy broccoli pasta between four plates. Top each with a crispy parmesan chicken cutlet and crispy prosciutto. Garnish with extra fresh basil if desired and serve immediately. Enjoy your parmesan chicken florentine and broccoli pasta!
Notes
- Use panko bread crumbs for extra crispiness on the chicken coating.
- Slicing prosciutto thinly and crisping it adds savory texture and flavor contrast to the dish.
- If chicken cutlets are thick, pound them evenly for uniform cooking.
- Do not drain pasta water as it helps create a creamy sauce when combined with cream cheese and parmesan.
- Adjust chili flakes to control the heat level according to preference.
- Fresh basil can be substituted with spinach for a twist on traditional florentine flavors.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
