Creamy, cheesy and hearty, you'll make this once a week during cold months.Versatile, too. You can substitute Parmesan for the Gorgonzola.
Heat 1 tablespoon reserved oil in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until cooked through, about 3 minutes per side. Transfer chicken to plate to cool; do not clean skillet. Cut chicken into ½-inch pieces.
Cook pasta in large pot of boiling water until just tender, but still firm to bite. Drain pasta; transfer to large bowl.
Meanwhile, heat remaining 1 tablespoon tomato oil in same skillet over medium-high heat. Add garlic; sauté until tender, about 1 minute. Add sun-dried tomatoes, chicken, broth, cream, wine, cheese and prosciutto to skillet and bring to boil.
Add sauce to pasta and toss to coat. Add in basil. Season to taste with salt and pepper. Top with pine nuts and serve.