Individual Baked Penne with Chicken, Shrimp and Crisped Prosciutto

By Sprig Originals ✓ · cooked up in Sprig

A trattoria-style baked pasta built for four individual gratin dishes instead of one big casserole, so everybody gets a browned, blistered top. Penne is folded into a garlicky Parmesan cream sauce with seared chicken and shrimp, showered with crisped prosciutto and buttered crumbs, then run under the broiler until the edges bubble and the surface goes golden in spots.

Ingredients

• 12 oz penne rigate
• 1 lb boneless skinless chicken breast, cut into 3/4-inch pieces
• 12 oz large shrimp (26/30), peeled and deveined
• 3 oz thinly sliced prosciutto
• 2 tbsp olive oil
• 1 tsp kosher salt, for the proteins
• 1/2 tsp black pepper

• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 2 tbsp all-purpose flour
• 1/2 cup dry white wine
• 1 cup low-sodium chicken broth
• 1 1/2 cups heavy cream
• 1 1/4 cups finely grated Parmesan
• 1/2 tsp freshly grated nutmeg (a few scrapes)
• 1 tsp lemon zest
• 2 tbsp chopped fresh flat-leaf parsley

• 3/4 cup panko breadcrumbs
• 1 tbsp unsalted butter, melted
• 1/2 cup shredded low-moisture mozzarella
• 1/4 cup grated Parmesan

Instructions

1. Position an oven rack about 6 inches below the broiler element and set four 12- to 16-ounce shallow gratin dishes (or one 9x13-inch baking dish) on a rimmed sheet pan. Bring a large pot of well-salted water to a boil.
2. Stack the prosciutto slices, cut them crosswise into 1/2-inch ribbons, and cook in a large dry skillet over medium heat, stirring often, for 5 to 7 minutes until deeply crisp and the fat has rendered. Transfer to a paper towel–lined plate, leaving the rendered fat in the pan.
3. Pat the chicken very dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add 1 tablespoon olive oil to the prosciutto fat, raise the heat to medium-high, and sear the chicken in a single layer for 2 minutes without moving, then stir and cook 2 to 3 minutes more until browned and just cooked through (165°F). Transfer to a bowl.
4. Pat the shrimp dry and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the remaining 1 tablespoon olive oil to the skillet and sear the shrimp 60 to 75 seconds per side, just until pink and barely opaque at the center — they will finish under the broiler. Add them to the chicken.
5. Boil the penne 2 minutes short of the package's al dente time (about 8 minutes for most brands). Reserve 1 cup pasta water, then drain; do not rinse.
6. Lower the skillet heat to medium and melt 3 tablespoons butter. Add the garlic and red pepper flakes and cook 45 seconds until fragrant but not browned. Sprinkle in the flour and whisk constantly for 1 minute.
7. Pour in the wine and simmer 1 minute, scraping up the browned bits. Whisk in the broth and cream, bring to a gentle simmer, and cook 4 to 5 minutes, whisking, until the sauce coats the back of a spoon.
8. Off the heat, whisk in 1 1/4 cups Parmesan a handful at a time until smooth, then add the nutmeg, lemon zest, and parsley. Taste and adjust salt — the prosciutto and cheese are salty, so go carefully.
9. Fold the drained penne, the chicken and shrimp with any juices, and about two-thirds of the crisped prosciutto into the sauce. Loosen with reserved pasta water 2 tablespoons at a time until the pasta is glossy and slightly loose; it will tighten in the oven.
10. Divide among the gratin dishes, mounding slightly. Toss the panko with the melted butter, then scatter the mozzarella, 1/4 cup Parmesan, and buttered panko over each portion.
11. Bake at 425°F for 12 minutes, until the sauce bubbles at the edges. Switch to the broiler and broil 1 1/2 to 3 minutes, rotating the pan once and watching constantly, until the tops are browned in patches.
12. Scatter the remaining crisped prosciutto over the hot dishes and rest 5 minutes before serving — the sauce sets just enough to cling. Warn guests that the dishes stay screaming hot.
13. Serve with a lemon wedge and a peppery green salad.

Chef's tips

Nutrition (per serving, estimated)

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