Step 1

Fill a large pot with water and place over high heat. Add a pinch of salt and bring to a boil,

Step 2

Add linguine and cook for roughly 8 minutes, or until past reaches desired texture.

Step 3

Drain, reserving 1 cup pasta water, and return to pot.

Step 4

In a large skillet over medium-high heat, add the extra virgin olive oil.

Step 5

Add pancetta to the skillet, and cook until crispy, stirring occasionally. Remove from heat and set aside.

Step 6

Add chicken to skillet and season generously with salt and pepper.

Step 7

Add oregano and stir until coated. Cook chicken through, about 6 minutes per side. Transfer to a plate.

Step 8

Add garlic to skillet and cook until fragrant.

Step 9

Add milk, 1/2 cup reserved pasta water, and parmesan reggiano to skillet and bring to a simmer to let thicken, 2 to 3 minutes.

Step 10

Add cooked linguine and toss until creamy, then add chicken and prosciutto and toss until combined.

Step 11

NOTE: If mixture is too dry, add additional pasta water to loosen.

Step 12

Garnish with additional cheese prior to serving.