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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Prosciutto Pesto Chicken with Parmesan Cream Sauce Recipe

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This recipe for Prosciutto Pesto Chicken with Parmesan Cream Sauce is from Noel Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


- 1 large chicken breast, cut in half and beaten thin
- 2 eggs
- A few tbsp of flour
- A few tbsp of Italian breadcrumbs
- 112g noodles
- 2 tbsp of your favorite pesto
- 2 tbsp light butter
- 2 tbsp flour
- 120mL fat free half and half
- 25g shredded parmesan
- Arugula
- 4 slices of prosciutto
- Juice of half of a lemon
- Spices: black pepper, salt, garlic powder

1. Create a breading station of flour, egg, and breadcrumbs. Season the flour and breadcrumbs
2. Pat chicken dry, coat in flour, egg, and breadcrumbs. Place in airfryer and spray with cooking spray. Air fry at 400F for 15 min, flipping halfway
3. Cook noodles to package instructions
4. Over low heat, make a roux out of the butter and flour, then add fat free half and half to make a thick sauce out of it. Add the shredded parmesan and stir until melted
5. Drain the cooked noodles and toss with your favorite pesto. Plate with arugula, top with parmesan sauce.
6. Add chicken on top of sauce and top with 2 slices of prosciutto
7. Squeeze 1/2 lemon over everything, then garnish with parmesan and basil

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 min




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