Start by bringing a large pot of salted water to a boil over high heat. Add the penne and cook until al dente, approximately 8-10 minutes. Reserve a cup of the pasta water before draining the penne.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken fillets cut into bite-sized chunks and cook for about 5 minutes.

Add minced garlic and finely chopped shallot to the skillet and sauté for about 2 minutes until they soften.

Stir in salt, black pepper, crushed red pepper flakes, dried oregano, dried sage, and sweet paprika. Sauté for an additional 30 seconds.

Pour in about 1 cup of chicken broth to deglaze the pan, scraping up any flavorful brown bits. Allow to cook for around 2-3 minutes.

Mix in 2 tablespoons of tomato paste and 1 tablespoon of sambal oelek. Cook for about a minute, stirring until well combined.

Stir in halved cherry tomatoes and let them cook for 2 minutes.

Pour in the puréd tomatoes and bring to a boil. Reduce the heat and let it simmer for about 5 minutes.

Lower the heat and stir in half a cup of cream, grated Parmesan cheese, and chopped parsley. Adjust consistency with reserved pasta water if needed.

Toss the drained penne into the skillet, ensuring every piece of pasta is well coated in the sauce. Cook for an additional minute over low heat.