Bring a large pot of salted water to a boil over high heat. Add the penne and cook according to package instructions until al dente, usually about 10 minutes. Reserve ¼ cup of pasta water, then drain the penne and set it aside.

In a large non-stick skillet, heat the olive oil over medium-high heat. Add the chicken fillets and sauté for about 5 minutes, stirring occasionally, until golden brown and cooked through.

Reduce heat to medium and add the minced garlic and finely chopped shallot. Sauté for an additional 2 minutes until softened and fragrant.

Sprinkle in salt, black pepper, crushed red pepper flakes, dried oregano, dried sage, and sweet paprika. Stir for about 30 seconds to bloom the spices.

Pour in the chicken broth to deglaze the skillet, scraping up any flavorful bits. Add tomato paste and sambal oelek, stirring for 1 minute.

Incorporate cherry tomatoes, cooking for 2 minutes until they soften and release juices.

Stir in puréed tomatoes and bring to a boil. Reduce heat and simmer for about 5 minutes until the sauce thickens slightly.

Mix in cream and half of the grated Parmesan, cooking for another minute until combined. If too thick, add reserved pasta water.

Add cooked penne to the skillet, tossing until well coated. Taste and adjust seasoning with salt, pepper, or red pepper flakes as needed.

Plate Creamy Chicken all’Arrabbiata and sprinkle with remaining Parmesan. Garnish with chopped parsley and serve.