Cook the fettuccine according to the instructions on the box.
Add the chicken breast to a mixing bowl and season with salt and pepper. Add the flour and mix to completely coat the chicken.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken and cook thoroughly, about 5-8 minutes.
Remove the chicken to a plate and lower the heat to medium. Add the prosciutto and cook until crispy, about 2 minutes. Remove to a plate.
Add the remaining olive oil and shallots and season with a pinch of salt. Cook for about 1 minute.
Pour in the Marsala wine and deglaze the pan, scraping up the pieces stuck to the pan. Reduce for about 2 minutes.
Next, pour in the chicken stock and butter. Return the chicken back to the pan and add in the drained fettuccine.
Add in the cook prosciutto, sage, and provolone cheese and mix until everything is even mixed.
Serve with fresh parsley and parmesan cheese.