Using heavy cream in this recipe gives it a rich, almost velvety flavor. But if you're looking for a lighter substitute, you can use half and half instead.

Prosciutto and Chicken Penne Pasta

In a medium sauté pan. heat olive oil and sear chicken breasts on both sides; reduce heat, cover and cook until juices run clear.  Remove chicken to a cutting board to cool. Slice into strips; set aside.

Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside. (Pasta should be timed to be done just as the sauce is finished.) 

While the pasta is cooking, heat butter in a large sauté pan and sauté garlic, shallots and prosciutto until shallots are transparent.  Add cream, white wine, cayenne pepper and white pepper. Bring to a simmer and cook, stirring almost constantly, for about 5 minutes. Stir in cheese and cook for another 2 to 3 minutes. 

Add pasta, sliced chicken breast, tomato and basil into cream sauce and toss. 