Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.

Pick parsley leaves from stems; finely chop leaves.

Pat chicken* dry with paper towels. Season all over with salt and pepper.

Lay two slices of prosciutto beside each other on a flat surface. Tightly roll prosciutto around one piece of chicken. Repeat with remaining prosciutto and chicken.

Heat a drizzle of olive oil in a large, preferably ovenproof, pan over medium-high heat. Add wrapped chicken and sear until browned and crispy, 2-3 minutes per side (it’ll finish cooking in the next step). Turn off heat. TIP: If your pan isn’t ovenproof, transfer chicken now to a baking sheet.

Top seared chicken with mozzarella (it’s OK if some falls off). Transfer pan to top rack and roast until chicken is cooked through, 12-14 minutes.

Remove from oven and transfer chicken to a cutting board to rest for a few minutes. Wipe out pan.

Once water is boiling, add spaghetti to pot and cook, stirring occasionally, until al dente, 9-11 minutes. Drain and set aside.

Heat pan used for chicken over medium-high heat (for 4 servings, heat empty pot used for pasta); add marinara, Tuscan Heat Spice, and ¼ cup water (⅓ cup for 4).

Bring to a boil, then reduce to a simmer. Cook until slightly thickened, 3-5 minutes. Season with salt and pepper.

Stir drained spaghetti, half the chopped parsley, half the Parmesan, and 1 TBSP butter (2 TBSP for 4 servings) into sauce. Season generously with salt and pepper.

Divide pasta between plates and top with chicken. (TIP: If you like, serve chicken on the side instead.) Garnish with remaining chopped parsley and remaining Parmesan. Serve.