Campanelle with Chicken, Prosciutto, White Wine, and Sage
By Julia Collin DavisonPublished on July 13, 2025
Time
1 hour
Yield
Serves 4 to 6
Ingredients
Before You Begin
Similar-size pasta, such as penne, gemelli, fusilli, and casarecce, can be substituted for the campanelle. Fresh sage is important to the flavor of this dish; do not substitute dried sage. Dark meat can be substituted for white meat, if desired.
Instructions
- Heat 2 tablespoons extra-virgin olive oil in large Dutch oven over medium-high heat until shimmering. Add 4 ounces prosciutto (sliced crosswise ⅓-inch-wide strips) and cook until crisp, about 5 minutes. Using slotted spoon, transfer prosciutto to paper towel–lined plate.
- Add 1 large finely chopped onion to fat left in pot and cook over medium heat until softened and golden, 7 to 10 minutes. Stir in 5 minced garlic cloves and 4 tablespoons minced sage and cook until fragrant, about 30 seconds. Stir in 1 tablespoon all-purpose flour and cook for 1 minute. Stir in 1 cup dry white wine and simmer until reduced by half, about 1 minute.
- Stir in 4 cups low-sodium chicken broth, 1½ cups water, and 1 pound campanelle. Increase heat to medium-high and cook at vigorous simmer, stirring often, until pasta is tender and sauce has thickened, 12 to 15 minutes.
- Stir in 5 ounces baby spinach, 3 cups shredded cooked chicken breast, ¼ cup rinsed capers, ½ teaspoon lemon zest plus ¼ cup juice, 2 tablespoons unsalted butter, and remaining 1 tablespoon sage. Cook until chicken is warmed through, about 1 minute. Off heat, season with salt and pepper to taste. Sprinkle individual portions with crisp prosciutto and serve with Parmesan.
Time
1 hourYield
Serves 4 to 6Ingredients
Ingredients
Ingredients
Why This Recipe Works
Inspired by the flavors of chicken saltimbocca—chicken, prosciutto, and sage—we developed this one-pot pasta dish and made it even easier by using precooked chicken. To start, we sautéed the prosciutto until crisp and then removed it and used the flavorful oil left behind in the pan to build a simple white wine–sage sauce. Simmering the pasta right in the sauce streamlined the cooking method, allowed the pasta to absorb flavor, and let the pasta starch help thicken the sauce. To round out the flavors, we added lemon zest, lemon juice, butter, and briny capers. Baby spinach was easy to stir in right before serving.
Before You Begin
Similar-size pasta, such as penne, gemelli, fusilli, and casarecce, can be substituted for the campanelle. Fresh sage is important to the flavor of this dish; do not substitute dried sage. Dark meat can be substituted for white meat, if desired.
Instructions
- Heat 2 tablespoons extra-virgin olive oil in large Dutch oven over medium-high heat until shimmering. Add 4 ounces prosciutto (sliced crosswise ⅓-inch-wide strips) and cook until crisp, about 5 minutes. Using slotted spoon, transfer prosciutto to paper towel–lined plate.
- Add 1 large finely chopped onion to fat left in pot and cook over medium heat until softened and golden, 7 to 10 minutes. Stir in 5 minced garlic cloves and 4 tablespoons minced sage and cook until fragrant, about 30 seconds. Stir in 1 tablespoon all-purpose flour and cook for 1 minute. Stir in 1 cup dry white wine and simmer until reduced by half, about 1 minute.
- Stir in 4 cups low-sodium chicken broth, 1½ cups water, and 1 pound campanelle. Increase heat to medium-high and cook at vigorous simmer, stirring often, until pasta is tender and sauce has thickened, 12 to 15 minutes.
- Stir in 5 ounces baby spinach, 3 cups shredded cooked chicken breast, ¼ cup rinsed capers, ½ teaspoon lemon zest plus ¼ cup juice, 2 tablespoons unsalted butter, and remaining 1 tablespoon sage. Cook until chicken is warmed through, about 1 minute. Off heat, season with salt and pepper to taste. Sprinkle individual portions with crisp prosciutto and serve with Parmesan.
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