Add chicken and flour to a gallon ziploc bag. Shake well to coat the chicken. Set aside.
In a Dutch oven, melt the butter over medium heat. Add in the chicken, prosciutto, and mushrooms. Cook for about 4-5 minutes on medium-high heat until chicken is browned. Add in garlic and cook for another 1 minute to develop flavors.
Stir in chicken broth and Marsala wine. Add in the pasta and mix well. Cover and let simmer on medium-low heat for 15-20 minutes until pasta is al dente.
When pasta is cooked and sauce is reduced, stir in Parmesan cheese and heavy cream. Mix well and let it warm for another 5 minutes to melt and incorporate flavors.