Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.

Pat artichoke hearts dry with paper towels; halve crosswise. Roughly chop parsley. Halve grape tomatoes lengthwise.

Pat chicken* dry with paper towels.

Lay two slices of prosciutto beside one another on a work surface. Tightly roll up prosciutto around chicken. Repeat with remaining prosciutto and chicken.

Once water is boiling, add penne. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.

Heat a drizzle of oil in a large pan over medium-high heat. Add wrapped chicken and cook until browned, 2-3 minutes per side. Turn off heat; transfer to one side of a baking sheet. Wipe out pan.

Add artichoke hearts to empty side of sheet and toss with a drizzle of oil.

Roast on top rack until chicken is cooked through and artichokes are browned and slightly crispy, 15-18 minutes. Transfer chicken to a cutting board.

Meanwhile, heat a drizzle of olive oil in pan used for chicken over medium heat. Add breadcrumbs and a pinch of salt and pepper. Cook, stirring constantly, until golden brown, 2-3 minutes.

Turn off heat; transfer to a small bowl. Stir in parsley and as many chili flakes as you like. Wipe out pan.

Once chicken and artichokes have roasted 10 minutes, heat a drizzle of oil in pan used for breadcrumbs over medium-high heat. Add tomatoes and cook, undisturbed, until browned and beginning to burst, 2-3 minutes.

Reduce heat to low. Stir in cream sauce base, garlic powder, drained penne, and ¼ cup reserved pasta cooking water (½ cup for 4 servings). Bring to a low simmer and cook, stirring constantly, until pasta is evenly coated in sauce, 1-2 minutes. (If needed, stir in more reserved pasta cooking water a splash at a time.)

Taste and season with salt and pepper if desired.

Slice chicken crosswise.

Divide pasta between shallow bowls; sprinkle with spicy breadcrumbs. Top with chicken and artichokes and serve.