Ono Island Chicken Pasta with Prosciutto, Mozzarella, Olives, Sun-Dried Tomatoes, and White Wine Lemon Sauce 

Some nights on Ono Island, I want dinner to feel a little special without turning my kitchen into a full production. This pollo-and-pasta recipe is one I circle back to because it yields timeless elegance with simple steps: boneless chicken breast topped with prosciutto and mozzarella, then served over pasta with olives, sun-dried tomatoes, fried artichokes, and a white wine sauce that I brighten with lemon.

It also happens to be a perfect “company dinner” for anyone who loves to entertain on the Gulf Coast. When homeowners ask me what I love about life near Orange Beach, I always come back to the lifestyle balance: easy evenings, good food, and that salt-air calm that makes ordinary nights feel notable.

Ingredients

Chicken

• 2 large boneless, skinless chicken breasts (or 4 thin cutlets)
• Salt and pepper
• 2 tbsp olive oil
• 4 slices prosciutto
• 6 to 8 oz mozzarella, sliced (fresh or low-moisture)

Pasta + Add-Ins

• 12 oz angel hair or spaghetti (linguine also works)
• 1/3 cup olives, sliced (green, Castelvetrano, or mixed)
• 1/3 cup sun-dried tomatoes, chopped (oil-packed, drained)
• 1 cup fried artichokes (store-bought crispy artichokes or quick pan-fried)
• 2 tbsp fresh parsley, chopped
• Optional: finely grated Parmesan for serving

White Wine Lemon Sauce

• 3 tbsp butter
• 3 to 4 garlic cloves, minced
• 1/2 cup dry white wine
• 3/4 cup chicken broth
• 1 tbsp fresh lemon juice, plus more to taste
• 1 tsp lemon zest
• 2 tbsp heavy cream (optional for a silkier finish)
• 1 to 2 tsp capers (optional, but excellent with olives)
• Salt and pepper (white pepper if you have it)

How I Make It

1) Prep the chicken

1. If your chicken breasts are thick, slice horizontally to make cutlets, or lightly pound to even thickness.
2. Season both sides with salt and pepper.

2) Sear, then top with prosciutto + mozzarella

1. Heat olive oil in a large skillet over medium-high heat.
2. Sear chicken 3 to 4 minutes per side until golden and nearly cooked through.
3. Reduce heat to medium-low. Lay prosciutto on top of each piece, then add mozzarella slices.
4. Cover the skillet 2 to 3 minutes until mozzarella melts. Transfer chicken to a plate and tent loosely with foil.

3) Cook the pasta

1. Boil a pot of well-salted water.
2. Cook pasta until just tender. Reserve 1 cup pasta water, then drain.

4) Make the white wine lemon sauce

1. In the same skillet (do not wipe it out), melt butter over medium heat.
2. Add garlic and cook 30 to 45 seconds until fragrant.
3. Pour in white wine and simmer 2 minutes, scraping up the browned bits.
4. Add broth and simmer 3 to 4 minutes to reduce slightly.
5. Stir in lemon juice, zest, and cream if using. Add capers if using. Season to taste.

5) Toss pasta with olives, sun-dried tomatoes, and artichokes

1. Add pasta to the skillet and toss in the sauce.
2. Stir in olives and sun-dried tomatoes.
3. Add a splash of reserved pasta water if needed to keep it silky.
4. Fold in fried artichokes right at the end so they stay crisp.

6) Plate like the photo

1. Twirl pasta onto plates and spoon sauce over the top.
2. Slice the chicken and set it over the pasta so the mozzarella stays front-and-center.
3. Finish with parsley and a light dusting of Parmesan if you want it.

Variations I Love

• Extra lemon: Add another squeeze at the end and serve with wedges.
• Creamy version: Use the optional cream and add 2 tbsp grated Parmesan to the sauce off heat.
• More “Italian coastal”: Add 1 tsp oregano and a pinch of crushed red pepper to the garlic step.
• Crunch upgrade: Toss a few fried anchovies on top with the artichokes for salty crispness.

Meredith Folger Amon is a Gulf Coast Expert Real Estate Advisor, licensed in Alabama and Florida. She specializes in helping buyers and sellers navigate the buying and selling of homes along the Gulf Coast.

If this article helped, drop a quick note and tell me what you are cooking next. When you are ready to explore homes and the coastal lifestyle, start here: https://www.searchthegulf.com.

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