Penne Rustica

1. 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.

2. 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.

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

4. 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.

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

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

Cook's Notes:

I make this recipe even easier by buying the packages of precooked chicken breast strips and frozen cooked shrimp that i just throw in the microwave for a bit to thaw. Then all you have to do is cook the sauce and pasta and throw everything together!

Fresh herbs are best, but dried rosemary and thyme will work.

You can use a shallow baking dish or 4 pie plates instead of a 9x13-inch pan. Shorten the baking time if using multiple dishes.