Basil Parmesan Pasta with Crispy Chicken, Prosciutto, and Arugula

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Season the chicken breasts with salt, pepper, garlic powder, and paprika. Place them on the prepared baking sheet.

Drizzle the chicken with olive oil and roast for 20-25 minutes, or until cooked through and golden brown. Remove from the oven and let rest for 5 minutes before slicing.

While the chicken is roasting, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.

While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the prosciutto slices and cook until crispy, about 2-3 minutes per side. Remove and set aside.

In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Add heavy cream and bring to a simmer.

Stir in grated Parmesan cheese until melted and smooth. Season with salt, pepper, and lemon juice to taste. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Add the drained pasta to the skillet with the sauce. Toss to coat evenly.

Fold in fresh arugula, cherry tomatoes, and sliced roasted chicken. Cook for 1-2 minutes until arugula is slightly wilted.

Stir in torn fresh basil and adjust seasoning if needed.

Divide the pasta among serving plates. Top with crispy prosciutto, extra Parmesan shavings, fresh basil, and lemon zest.

Serve immediately with lemon wedges on the side for squeezing over the top.