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 basil leaves from stems; discard stems and roughly chop leaves.

Pat chicken dry with paper towels. Season with salt and pepper. Lay two slices of prosciutto beside one another on a flat surface. Tightly roll prosciutto around chicken. Repeat with remaining prosciutto and chicken.

Heat a drizzle of olive oil in large, preferably ovenproof, pan over mediumhigh heat. Add wrapped chicken and sear until browned, 2-3 minutes per side. Turn off heat. TIP: If your pan isn’t ovenproof, transfer chicken now to a baking sheet.

Top seared chicken with mozzarella (it’s okay if some falls off). Transfer pan or sheet to top rack and roast until chicken is cooked through, 10- 15 minutes. Remove from oven and let rest a few minutes. Once water is boiling, add spaghetti to pot and cook, stirring occasionally, until al dente, 9-11 minutes. Drain.

Heat pan used for chicken over medium-high heat (for 4 servings, heat pot used for pasta); add marinara sauce, Tuscan Heat Spice, and 1/4 cup water (1/3 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 spaghetti, half the basil, half the Parmesan, and 1 TBSP butter (2 TBSP for 4 servings) into sauce. Season generously with salt and pepper. Divide between plates and top with chicken. (TIP: If you like, you can serve chicken on the side instead.) Garnish with remaining basil and Parmesan.