Heat the oven to 450F and put a rack at the top of the oven.

Place peppers cut side down on a foil-lined baking sheet. Roast on top rack for 20-25 min. or until the skin is charred and pulling away from the pepper. Let cool at room temperature, peel, and slice into thin strips.

Heat the oil in a large non-stick frypan and sauté the garlic until lightly brown and soft. Add the tomatoes, prosciutto, chicken, butter, Italian seasoning, and red pepper flakes, sauté for 12-15 minutes. The prosciutto should be just starting to become slightly crispy, careful not to overcook it. Season with salt and pepper being careful with the salt as the prosciutto is salty. 

In a large stockpot bring salted water to a boil and cook the linguini as per the packaged directions. Reserve a cup of the pasta water then drain the pasta and return it to the stockpot.

Add the tomato/chicken mixture to the pasta along with the roasted peppers and parmesan cheese, cook on low heat adding the reserved pasta water as needed until the cheese has melted, the peppers are heated and stirring the mixture to combine.