Cut the chicken breasts into cubes and season with salt and pepper.
2.Bring a large pot of lightly salted water to a boil. Cook the penne according to package directions. Drain and place a towel over the pasta to keep warm.
3.Pour the olive oil into a medium-sized skillet over medium-high heat. Add the chicken and cook until the chicken is lightly browned on all sides. Transfer the chicken to a plate and cover with foil to keep warm.
4.Lower the heat of the skillet to medium-low and add the butter. Once the butter has meltedadd the proscuitto, mushrooms and garlic. Cook for 3-5 minutes or until the mushrooms are tender.
5.Meanwhilecombine the heavy cream and milk together in a pot. Bring to a simmer. Add the chicken broth and asiago cheese and whisk until the cheese has melted. In a small bowl, whisk together the cornstarch and water and whisk into the cheese mixture. Lower the heat to low and stir occasionally.
6.Add the chicken to the skillet with the proscuittomushrooms and garlic and cook for 1-2 minutes, just until the chicken is heated through.
7.Pour the pasta into a large bowl. Add the chicken mixture and the cream sauce. Toss well to combine.
8.Serve in bowls and top with fresh parsley. Season with salt and pepper to taste.