Place Pasta in boiling water and cook according to instructions.
In a large skillet, add 2 tablespoons of Olive Oil. Add the mushrooms and cook until they are just turning golden brown on their edges, this will take about 5 to 6 minutes. Add the shallot and garlic and continue cooking for 4 minutes. Transfer them to a bowl.
Add a little more Olive Oil to the pan and add the chicken. Grind over some Black Pepper and fry for 2 minutes, turning the chicken half way through cooking.
Return the Mushrooms to the pan along with the Italian seasoning and the Parma Ham, stir.
Add the White Wine and boil until nearly gone (about 2 tablespoons remaining).
Add the cream and bring to the boil. Cook for 3 minutes until slightly reduced and a little thicker.
Add the Tomato Puree, stir.
Drain the cooked Pasta, add it to the sauce and toss through for 1 minute.