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Chicken Ciao Bella


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Chicken Ciao Bella 0 Picture


  • For Chicken:
  • 4 boneless skinless chicken breasts
  • Fresh sage leaves
  • 4 slices Pecorino Romano Cheese
  • 4 ounces sun dried tomatoes, julienned
  • 8 slices prosciutto
  • Salt and pepper to taste
  • 2 Tbsp vegetable oil
  • For Pasta and Cream Sauce:
  • 1 lb fettuccine noodles
  • 1 Tbsp unsalted butter
  • 1/2 white onion, chopped
  • 1 clove garlic, chopped
  • 1 bay leaf
  • 1/4 cup white wine
  • 1 cup heavy whipping cream
  • 1/4 cup shredded parmesan cheese
  • 1/8 cup chicken broth (low sodium)
  • Salt and pepper to taste
  • For Garnish:
  • Basil pesto
  • Shredded parmesan cheese


Servings 4
Adapted from


Step 1

Butterfly each chicken breast. Season inside with salt and pepper. Layer the slice prosciutto to cover the inside, followed by cheese slice, sun dried tomato and 2 sage leaves for each breast. Roll each breast tightly closed. Sear the chicken with oil on all sides, and place on a sheet pan. Bake the chicken in the oven at 475 until the center of each piece registers 165 degrees.

Cook the fettuccine in salted boiling water according to package directions.

For cream sauce, heat butter. Cook onion and garlic in butter until softened. Add the bay leaf and deglaze with white wine. Reduce by half. Add the rest of the cream sauce ingredients, and simer until semi-thick. Adjust seasoning with salt and pepper to taste. Remove bay leaf, and add pasta to pan with sauce, tossing to coat.

Place fettuccine and sauce on plate. Slice each breast into 4-5 pieces and fan out on top. Garnish with basil pesto and additional parmesan to taste.


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