Ingredients
Method
- Preheat the oven to 375°F (190°C).
- Cook pasta according to package instructions until al dente.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
- Add the chopped chicken thighs to the skillet, seasoning with salt and black pepper. Sauté until browned, about 5-7 minutes.
- Stir in the sundried tomatoes and red pepper flakes (if using), cooking for an additional 2 minutes.
- Reduce heat and stir in the heavy cream, mixing thoroughly until the sauce is creamy and well combined.
- In a large bowl, combine the cooked pasta and cream sauce mixture until evenly coated.
- Transfer the pasta and chicken mixture to a greased 9x13 inch casserole dish.
- Top the mixture with shredded mozzarella and chopped prosciutto.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and let sit for 5-10 minutes before serving. Garnish with fresh basil.
Nutrition
Notes
For optimal flavor, serve fresh from the oven. Leftovers can be stored in an airtight container for up to three days, and reheating in the oven will restore some of that delightful crispy goodness!