Chicken Saltimbocca Fettuccine

Chicken Saltimbocca Fettuccine is a fun and delicious spin on the classic Italian dish! All the delicate and pleasing components and flavors are there – the prosciutto, sage, shallots, marsala wine, and provolone cheese. This is a simple and delicious meal that comes together in under 30 minutes! Give this a try today!

Chicken Saltimbocca

Chicken Saltimbocca is one of my all-time favorite foods! Saltimbocca means “jump in your mouth” and it certainly does. The burst of flavors makes your taste buds jump all over the place. The ingredients really are simple, but the combination creates this amazing flavor profile.

The best I’ve ever had at a restaurant is at Maggiano’s Little Italy in Tampa, FL. So, of course, I took that as a challenge. I couldn’t be shown up by a chain restaurant, even though it’s one of the best. So I set out on a quest to make the best Chicken Saltimbocca. And . . . I succeeded!

Chicken Saltimbocca Fettuccine

Once I created my ultimate Chicken Saltimbocca, I moved on to the next phase. Now, Chicken Saltimbocca is not a complicated meal to make by any means. However, I had an idea one day.

Like most families, weekdays are crazy. So, we’re always looking for simple midweek meal ideas that are quick to make and easy to clean up. At the same time, the food has to be tasty, otherwise the kids rebel. Since I usually serve my Chicken Saltimbocca with spaghetti, and it has to be cut up, I thought, what if I made a kinda deconstructed version mixed in with the spaghetti? The actual execution of the idea used fettuccine.

It turned out awesome! With this being a 30 minute meal, this is the perfect midweek meal that everyone loves!

What Ingredients Are in Chicken Saltimbocca Fettuccine

• Boneless Skinless Chicken Breast
• Flour
• Olive Oil
• Prosciutto
• Shallot
• Marsala Wine
• Chicken Stock
• Butter
• Fresh Sage
• Fettuccine
• Provolone Cheese
• Salt and Pepper to taste
• Fresh Parsley

Chicken Saltimbocca Fettuccine Cooking Instructions

1. Cook the fettuccine according to the instructions on the box.
2. Add the chicken breast to a mixing bowl and season with salt and pepper. Add the flour and mix to completely coat the chicken.
3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken and cook thoroughly, about 5-8 minutes.
4. Remove the chicken to a plate and lower the heat to medium. Add the prosciutto and cook until crispy, about 2 minutes. Remove to a plate.
5. Next, add the remaining olive oil and shallots and season with a pinch of salt. Cook for about 1 minute.
6. Pour in the Marsala wine and deglaze the pan, scraping up the pieces stuck to the pan. Reduce for about 2 minutes.
7. Next, pour in the chicken stock and butter. Return the chicken back to the pan and add in the drained fettuccine.
8. Add in the cook prosciutto, sage, and provolone cheese and mix until everything is even mixed.
9. Serve with fresh parsley and parmesan cheese.

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Print

Chicken Saltimbocca Fettuccine

Course Main Course

Cuisine American, Italian

Keyword chicken, fettuccine, pasta, prosciutto, saltimbocca

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 pound Boneless Skinless Chicken Breast, cut in bite sized pieces
• 1/2 cup Flour
• 3 Tablespoons Olive Oil, divided
• 4 slices Prosciutto, diced
• 1/4 cup Shallot, diced
• 1 cup Marsala Wine
• 1 cup Chicken Stock
• 1 Tablespoon Butter
• 1 Tablespoon Fresh Sage, chopped
• 1 pound Fettuccine
• 4 slices Provolone Cheese, sliced in small pieces
• Salt and Pepper to taste
• Fresh Parsley, chopped garnish

Instructions

1. Cook the fettuccine according to the instructions on the box.

2. Add the chicken breast to a mixing bowl and season with salt and pepper. Add the flour and mix to completely coat the chicken.

3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken and cook thoroughly, about 5-8 minutes.

4. Remove the chicken to a plate and lower the heat to medium. Add the prosciutto and cook until crispy, about 2 minutes. Remove to a plate.

5. Add the remaining olive oil and shallots and season with a pinch of salt. Cook for about 1 minute.

6. Pour in the Marsala wine and deglaze the pan, scraping up the pieces stuck to the pan. Reduce for about 2 minutes.

7. Next, pour in the chicken stock and butter. Return the chicken back to the pan and add in the drained fettuccine.

8. Add in the cook prosciutto, sage, and provolone cheese and mix until everything is even mixed.

9. Serve with fresh parsley and parmesan cheese.