Chicken & Asparagus with Garlic Prosciutto Cream Sauce

You’ll never hear me complain when I can eat a meal that is healthy AND feel like I just had amazing comfort food. This Chicken & Asparagus with Garlic Prosciutto Cream Sauce is just that – so filling and comforting while also being low calorie (under 400 calories!), low carb and low fat! You simply can’t beat that combination.

I’m happy to report that I’ve dropped the 3 pounds of vacation weight I gained (I talked about that here) and am feeling good! All of the veggies and lean protein we’re eating are fueling my body and it’s making a difference.

Chicken & Asparagus w Garlic Prosciutto Cream Sauce

I certainly have a long way to go to be where I want to be, but I’m okay with my progress because I’m not changing my diet, I’m changing my lifestyle. I’m not perfect and I won’t ever deny myself indulgence or fun, but eating good foods that fuel my body and make me feel good is starting to become a part of my regular routine, and I couldn’t be more excited!

Chicken & Asparagus w Garlic Prosciutto Cream Sauce

This recipe is most definitely going into regular rotation in my house. It’s so so so satisfying as a meal, and I couldn’t believe as I worked through creating this recipe how healthy it shaped up to be.

The asparagus gives you a healthy green covered with a delicious, creamy garlic sauce. The saltiness of the prosciutto packs a natural flavor that brings out the mascarpone and sour cream flavors.

Chicken & Asparagus w Garlic Prosciutto Cream Sauce

I went back and forth between using pancetta or prosciutto, and I’m curious – do you guys prefer pancetta, prosciutto, or something else?

Serves 1 breast + 1/4 sauce

Chicken & Asparagus with Garlic Prosciutto Cream Sauce

10 minPrep Time

30 minCook Time

40 minTotal Time

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  • 1 tbsp. olive oil
  • 3 tbsp. crushed garlic
  • 1 1/2 oz. Prosciutto, chopped
  • 4 chicken breasts
  • 1/2 c. dry white wine
  • 1 c. low-sodium chicken stock
  • 3 tbsp. mascarpone cheese
  • 2 tbsp. low-fat sour cream
  • 8 stalks of asparagus cut into 1/3's or 1/4's (depending on how large your asparagus is)
  • 2 tbsp. water
  • 2 tsp. all-purpose flour
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. salt
  • 1/2 tsp. pepper


  1. Heat a large skillet over medium-high heat. Add olive oil to the skillet and heat for 2 minutes.
  2. Add the crushed garlic and cook for 2 minutes, stirring frequently.
  3. Add the chopped prosciutto and asparagus to the pan and cook for 10 minutes. Remove the prosciutto and asparagus, and set aside.
  4. Season each chicken breast with salt and pepper and add to skillet you just cooked the prosciutto in. Cook for approximately 5-7 minutes on each side. Remove chicken and set aside.
  5. Add the white wine to the skillet and bring to a boil, scrapping the bottom of the pan to loosen any brown bits.
  6. Cook until most of the wine evaporates, approximately 4 minutes.
  7. Return the chicken to the pan and add in the chicken stock, bringing it to a boil.
  8. Reduce heat to medium, cover, and cook for 6-8 minutes, or until chicken is cook through. Remove the chicken from the pan again.
  9. Add the mascarpone cheese and sour cream to the skillet and stir together.
  10. In a seperate bowl whisk the flour and water together, then add the flour mixture to the skillet.
  11. Bring to a boil then cook for 2 minutes.
  12. Stir in the cooked prosciutto and asparagus. Cook for another 1-2 minutes, then serve the sauce over the chicken. Enjoy!
Recipe Type: Chicken


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