Heat 1 tablespoon oil reserved from tomatoes in a large heavy skillet over medium-high heat. Add the chicken to the skillet and sauté until cooked through, about 3 minutes per side. Transfer the chicken to a plate and cool; do not clean skillet. Cut chicken into 1/2-inch pieces.

Cook the pasta in a large pot of boiling salted water according to package directions until al dente. Drain and transfer to large bowl.

Meanwhile, heat remaining 1 tablespoon tomato oil in same skillet over medium-high heat. Add the garlic and sauté about 1 minute. Add sun-dried tomatoes, chicken, basil, broth, cheese, and prosciutto to skillet and bring to boil.

Add sauce to pasta and toss to coat. Season to taste with salt and pepper. Top with pine nuts and serve. Serves 4.