This deconstructed version of chicken saltimbocca is perfect for a weekend dinner or if you have a special occasion coming up! This dinner will make you feel like you are having dinner at an Italian restaurant. Juicy browned chicken is coated in a sage cream sauce and tossed with some pasta to create a perfect dinner, topped with crispy prosciutto and sage leaves.
I’ve never had the traditional chicken saltimbocca. I always wanted to try it, but no restaurants around me now or where I grew up didn’t have it. So, I decided to take it upon myself to create my own version! Saltimbocca, meaning “to jump in the mouth”, is easy to make but looks and tastes impressive. This deconstructed pasta is garnished with crispy prosciutto, rather than having it wrapped around chicken cutlets. The sauce for the pasta is made with heavy cream however you can completely omit it for a lighter sauce. I would consider this recipe a two-pot meal. One for the sauce; one for boiling the pasta!
How to make Saltimbocca Chicken Pasta
This can easily be made dairy free as a lighter version. It’s just as delicious this way! (Full ingredient amounts and complete instructions are available in the recipe card down below).
- Thinly Sliced Prosciutto
- Fresh Sage: Only fresh sage will work for this recipe. You need the leaves to crisp in the oil so that the flavor runs in the oil with the fried prosciutto. A few leaves to crisp up, then chop the rest of the sage for the sauce.
- Unsalted Butter: It’s better to use unsalted because you can control the salt content when seasoning and tasting.
- Extra Virgin Olive Oil
- Chicken Breasts
- Yellow Onion
- Garlic
- Dry White Wine: A Californian sauvignon blanc or a pinot grigio from Italy works best. Be sure to use a cheaper wine for cooking. You never want to use an expensive wine!
- All-Purpose Flour: To thicken the sauce a tiny bit. Feel free to completely omit this.
- Chicken Broth: I always use reduced sodium. It’s much easier to control the salt when seasoning.
- Capers
- Fresh Lemon Juice: You can use the bottled stuff, but you won’t get the full potential of the juice from it. Fresh lemon juice brings out more flavor in dishes. Never use the squeeze bottle of lemon juice. The lemon you squeeze by hand has less time to oxidize and no funny preservatives, which means its flavor is brighter and more pronounced compared to the bitter or muted bottled versions.
- Heavy Cream: Feel free to completely omit this for a dairy-free/lighter sauce.
- Spaghetti or Pasta of Preference
Cook the pasta according to package directions for al dente. In a large skillet on medium heat, heat butter, and olive oil. Crisp prosciutto for 4-5 minutes until crispy. Set aside on a plate lined with a paper towel. Add the sage and crisp for 30 seconds. Any longer will burn the sage. Set aside on the same plate as the prosciutto. Cook the chicken in the same skillet for 2 minutes on each side until browned and cooked through to 160F. Remove from the skillet and set aside, covered. Turn the heat to medium-low then add the onion. Cook the onions until golden, 7 minutes. Add the garlic and cook for 30 seconds. Add the chopped sage and flour (if using). Stir to coat, then pour in the wine. Simmer and reduce for 2 minutes. Pour in the broth, stir, then slice the chicken and add back into the liquid with the accumulated juices. Simmer for 10 minutes. Add in the capers and lemon juice and simmer for another minute. Turn the heat to low then pour in the heavy cream. Simmer for 2 minutes on low heat so the cream doesn’t curdle. Turn off the heat, fold in the pasta, then sprinkle with the prosciutto and crispy sage leaves. Serve.
Tips & FAQs
- Storage: Leftovers can be stored in the fridge for up to 3 days and can be reheated in the microwave or on the stovetop.
- What can be served with this? This dish is traditionally served with pasta, but if you don’t want the pasta, that’s fine too. You can serve this over sauteed garlic spinach or mashed potatoes. Polenta is another excellent choice.
- What type of wine do I use? First and foremost, you want a cheap wine; something under $10 will do. I used a dry white wine for this. A sauvignon blanc or a pinot grigio from Italy works best. The alcohol will cook out and you’ll only be left with the taste of the wine which is an important part of the saltimbocca recipe.
- Keep in mind that prosciutto is naturally salty. You can’t really calm down the salt of prosciutto. So just keep that in mind when salting your sauce. The meat is covered in salt and left to rest for a few weeks. During this time, the salt draws out blood and moisture, which prevents bacteria from entering the meat (and is why it’s safe for us to eat it “raw”).
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Saltimbocca Chicken Pasta
Ingredients
- 1 tbsp unsalted butter
- 1 tbsp extra virgin olive oil
- 4 oz thinly sliced prosciutto, chopped
- 8-10 fresh sage leaves, plus 1/4 cup minced fresh sage
- 3 chicken breasts, sliced lengthwise in half
- 1 medium onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp all-purpose flour
- 1/2 cup dry white wine
- 1 1/2 cups reduced-sodium chicken broth
- 3 tbsp capers, drained
- 1 tbsp fresh lemon juice
- 1 cup heavy cream
- 1 lb linguine, or other pasta of choice
Instructions
- Cook linguine according to package directions for al dente.
- In a large skillet on medium heat, melt butter with the oil until shimmering. Crisp the chopped prosciutto, about 4-5 minutes. Remove the prosciutto onto a plate lined with a paper towel. Add the sage leaves (not the chopped sage) to the skillet and crisp for 30 seconds. Remove onto the same plate with the prosciutto.
- Add the chicken to the skillet. Brown on both sides and cook until the internal temperature reaches 160F, about 2 minutes. Remove from the skillet to a plate and cover it.
- Turn the heat to medium-low, then add the onion. Cook for 7-10 minutes until golden, but not caramelized. Add the garlic and cook for 30 seconds. Add the chopped sage and flour, then stir to coat.
- Stir in the wine and allow to reduce for 2 minutes.
- Pour the chicken broth and stir. Slice the chicken breasts and add to the pan along with the accumulated juices. Simmer for 10 minutes so the flavors can meld together.
- Stir in the capers and lemon juice, then simmer for a minute more. Turn off the heat, stir in the heavy cream, then return to low heat and allow to simmer for 1-2 minutes.
- Toss the linguine into the sauce so it coats evenly. Sprinkle the prosciutto and sage on top. Serve immediately.
Notes
Storage: Leftovers can be stored in the fridge for up to 3 days and can be reheated in the microwave or on the stovetop.
What can be served with this? This dish is traditionally served with pasta, but if you don’t want the pasta, that’s fine too. You can serve this over sauteed garlic spinach or mashed potatoes. Polenta is another excellent choice.
What type of wine do I use? First and foremost, if you want a cheap wine; something under $10 will do. I used a dry white wine for this. A sauvignon blanc or a pinot grigio from Italy works best. The alcohol will cook out and you’ll only be left with the taste of the wine which is an important part of the saltimbocca recipe.
Keep in mind that prosciutto is naturally salty. You can’t really calm down the salt of prosciutto. So just keep that in mind when salting your sauce. The meat is covered in salt and left to rest for a few weeks. During this time, the salt draws out blood and moisture, which prevents bacteria from entering the meat (and is why it’s safe for us to eat it “raw”).
Nutrition Facts
Calories
730Fat (grams)
24Sat. Fat (grams)
7Carbs (grams)
71Fiber (grams)
4.23Net carbs
65Sugar (grams)
4Protein (grams)
46Sodium (milligrams)
1530Cholesterol (grams)
120
Miss Raven's Kitchen 
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