In a large pot, bring salted water to a rolling boil, then add the penne. Cook until al dente, according to package instructions, usually around 10–12 minutes. Reserve ¼ cup of the pasta cooking water, then drain the penne and set aside.

In a non-stick skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, add the chicken pieces and brown them for about 5 minutes until they are golden and cooked through. Ensure they reach an internal temperature of 165°F for safety, then remove from the skillet and set aside.

In the same skillet, add the minced garlic and finely chopped shallot. Sauté them for about 2 minutes, stirring continuously until they soften and become fragrant.

Sprinkle in salt, freshly cracked black pepper, crushed red pepper flakes, dried oregano, sage, and sweet paprika. Stir for about 30 seconds until you smell the spices releasing their aromas.

Pour in ½ cup of chicken broth, scraping the bottom of the skillet to deglaze it and lift the tasty browned bits. Allow the liquid to cook for about a minute, reducing slightly.

Add 2 tablespoons of tomato paste and 1 tablespoon of sambal oelek into the skillet, cooking for about 1 minute until they darken in color and become aromatic.

Toss in the cherry tomatoes, allowing them to cook for about 2 minutes. Add the puréed tomatoes and bring to a gentle simmer. Let it bubble away for about 5 minutes, stirring occasionally.

Lower the heat and add ½ cup of cream, along with ½ cup of grated Parmesan and chopped parsley. Stir everything together and heat through for about 1 minute.

If the sauce appears too thick, slowly stir in the reserved pasta water until achieving your desired creamy consistency.

Add the cooked penne directly into the skillet with the sauce. Toss gently until all the pasta is evenly coated with the creamy chicken all’Arrabbiata mixture.