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.