Rigatoni with Chicken and Prosciutto in Balsamic Sage Cream Sauce

December 2, 2009

This is another one I more or less made up as I went along.  I had cream and sage in the fridge and plenty of pasta in the pantry.  I’d planned to use sausage but when I got to Publix the boneless chicken breasts were on sale and I made a last-minute change.  It turned out really good but I’m already thinking ahead to the next variation.


  • Rigatoni or Penne, 1 pound
  • Boneless Chicken Breasts, 4 to 6
  • Prosciutto, 3 or 4 ounces
  • Garlic, 4 or 5 cloves
  • Shallots, 2 medium
  • Sage, 2 to 3 tablespoons fresh snipped or 1 to 2 tablespoons dry
  • Balsamic Vinegar, 3 or 4 tablespoons
  • Peas, about half a bag, thawed
  • Cream, about a cup
  • Salt/Pepper
  • Olive OilKBP_5073Pound the chicken with a meat mallet until it’s a uniform thickness.  Putting it in a ziploc bag makes this task much less messy.KBP_5092Put on a big pot of water for the pasta. Mince the garlic and slice the shallots.KBP_5137Dice the prosciutto.KBP_5103In a large saute pan heat just a bit of olive oil over medium to medium-high heat.  Add the chicken and season with salt and pepper.  Cook the chicken until it’s brown underneath and turns easily.  Brown the other side and then remove it from the pan.KBP_5163Add the garlic, shallot and prosciutto to the pan and cook for a few minutes, stirring until the shallot begins to soften and brown.KBP_5175Add the sage.KBP_5192Stir in just enough vinegar to deglaze the pan.KBP_5207Return the chicken to the pan and reduce heat to medium low.  Turn the chicken a couple of times, until it’s well-coated.  Cook until the chicken is done.  Don’t forget to cook the rigatoni.KBP_5215Add the thawed peas and the cream and stir a bit.KBP_5218Remove the chicken and cut it into strips.  KBP_5227Drain the rigatoni but reserve a cup or two of the cooking water.  Combine the pasta with the cream and pea mixture.  Add the chicken and stir well, cooking a few minutes over low heat.  If the pasta mixture is dry, add a bit of the pasta cooking water.KBP_5240-3Serve immediately with freshly-grated Parmesan or Asiago.
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{ 8 comments… read them below or add one }

1 Amanda December 19, 2009 at 10:18 am

OMG that looks good! I love your photos! I’m bookmarking this to try, I wonder if basil or Italian parsley would be good in place of the sage?


2 Karen Bove December 19, 2009 at 8:44 pm

Thanks! It was really delicious. I’m sure basil would be great but I wanted to try something different this time around. I think a bit of rosemary might work well too.


3 Melissa March 30, 2010 at 10:13 am

I love your website!!! i’ve saved atleast 10 recipes out of ten that i’ve looked at so far! i will also be making this one.. I have alot of sage in that i need to use and Italian sausage that needs to be used. All the other ingredients i have on hand so i will make this tomorrow night…. Was thinking about adding some baby bellas??? its nice to see the products you use because sometimes you are not sure what brand to buy and it helps to see what other people are using.. Thanks for loving to cook and i cant wait to read everything on your blog…


4 Karen Bove March 30, 2010 at 11:20 am

I’m sure the mushrooms would be a good addition if you like them. I’m just not a fan so I never put them in anything :)

As far as brands, go with your favorite. That said, I have no problems with most Publix stuff. It’s a great store and their store brands are good.


5 Melissa March 31, 2010 at 7:51 pm

so i made this tonight with a couple things different ( bc i was lazy and didnt go to the store) i used sausage instead of chicken and i did not use the pancetta or the mushrooms liked i hoped. Oh and i thought i had shallots but i just had a baby one so i used a Strawberry onion ( they are at the farmers market right now..) this dish was great but i would like to try it with chicken, shallots, and pancetta..


6 Karen Bove March 31, 2010 at 11:04 pm

Hey, that combo sounds great too. I’m always glad to hear that someone took a basic idea and improvised. The vast majority of my cooking is improv. Cooking is mostly art, with just a little so I’m always encouraging people to Just Try It. I mean really, what’s the worst that can happen? You don’t like it so you try something different next time!

And strawberry onions sound divine!


7 Kelly August 15, 2010 at 6:33 pm

I expected a different flavor from this recipe (more savory and creamy than sweet, I think), but I really enjoy it. My husband really liked it too, so this will probably enter into our rotation. :) I liked how the balsamic and cream made just enough liquid to coat things. I think this turned out sweeter maybe than originally intended because I used a yellow onion instead of red. Anyway, really yummy. Thanks!!

PS – I live in the Chicago area now, but grew up in Alabama. Your Publix brand boxes make me think of growing up!


8 Karen Bove August 16, 2010 at 10:10 am

I LOVE Publix!

It’s been a while since I’ve made this dish so I’m trying to remember the flavor combination. I think it’s the cream and the peas that give it a bit of sweetness.


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