Bring a large pot of salted water to a boil and cook the penne al dente according to package instructions. Save ½ cup of pasta water.
Season chicken with salt and pepper. Heat 2 tablespoon olive oil in large pan over medium-heat and add chicken, cooking for 3-4 minutes per side or until done. Remove the chicken.
Lower the pan to medium and add remaining olive oil. Add the pancetta, cooking for 5 minutes or until crispy. Add shallots, cooking for 1-2 minutes or until translucent. Add the garlic, cooking for another 30 seconds.
Add the tomato paste and crushed red pepper flakes and cook for 2 minutes or until it has darkened slightly. Deglaze with the vodka.
Add the tomato puree, cooking for about 10 minutes or until thickened. Salt to taste. Add the cream, mixing with the tomato sauce and let it simmer for 5 minutes.
Add the pasta and chicken to the sauce along with the cheese, butter and ¼ cup of pasta water. Stir to combine and simmer until cheese has melted and sauce has coated the pasta. Taste for seasoning. Add more pasta water if needed. Serve with some basil and cheese on top.
Notes
If you want to save time, just use rotisserie chicken.
You control the amount of heat, so if you like it spicier, increase the crushed red pepper flakes in ¼ teaspoon increments.
It is essential to add salt to the water while boiling the pasta, as it enhances the flavor of the dish.
It is important not to overcook the pasta while boiling. You want it just al dente or slightly undercooked since the pasta will continue to cook in the sauce.
Don't use pre-shredded cheese for this dish as it contains added ingredients that may cause it to clump up. Instead, use finely grated cheese to ensure that it melts well and imparts a smooth texture to the dish.
If you prefer, you can omit the butter from the recipe. However, it adds an additional layer of richness. If you decide to leave it out, you may need to compensate by adding more pasta water to maintain the desired consistency.