Penne Rustica

Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl; mix in shrimp and prosciutto.

Preheat an outdoor grill for high heat and lightly oil the grate. Brush olive oil over chicken breasts and season with salt and pepper. Grill until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes per side. Cool briefly before slicing into strips. Add to the penne mixture.

Preheat the oven to 500 degrees F (260 degrees C).

Prepare the sauce by melting butter over medium-low heat. Add garlic, cover, and cook until softened but not browned, about 5 minutes. Pour in Marsala wine and cook for 5 minutes. Stir in heavy cream, Parmesan cheese, milk, chicken broth, cornstarch, mustard, rosemary, thyme, salt, and cayenne pepper. Bring sauce to a simmer and cook, stirring occasionally, until flavors combine, about 10 minutes.

Pour sauce over the penne mixture and mix well. Transfer to a 9x13-inch baking dish. Sprinkle Parmesan cheese and paprika over the top.

Bake in the preheated oven until the top slightly browns, 10 to 12 minutes.