Penne is the best for baking as it is very forgiving. However, you can use thicker pastas like rotini, cellentani, or farfalle o grab every succulent bit of that sauce!
Cook pasta until al dente, drain, and set aside. Cut grilled or rotisserie chicken breast.
Cook prosciutto pieces over medium heat about 5 minutes. Remove and add mushrooms. Cook until darkened slightly. Remove to the prosciutto.
Melt butter and whisk in the flour for 1 min. Stir in Marsala and bring to a boil. Add chicken broth, bring to a boil, and then whisk in ¼ cup of the parmesan until melted.
Remove from heat and add cream and milk. Stir in mushrooms, prosciutto, and chicken.
This is optional, but baking makes the cheese crispy and melty. Toss together and bake uncovered for 20 minutes or until the cheese starts to turn golden.