Bring a large pot of salted water to a rolling boil. Add penne pasta and cook until al dente, 10-12 minutes. Drain, reserving 1/4 cup of cooking water.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add chicken fillets seasoned with salt and black pepper. Cook for about 5 minutes until golden brown and cooked through.

Reduce heat to medium. Add minced garlic and chopped shallot to the skillet. Sauté for about 2 minutes until shallots are translucent.

Incorporate dried oregano, dried sage, sweet paprika, salt, black pepper, and crushed red pepper flakes. Cook for 30 seconds until the spices become aromatic.

Pour in chicken broth, scraping up browned bits from the bottom. Stir in tomato paste and sambal oelek, cooking for about 1 minute to blend flavors.

Add halved cherry tomatoes and puréed tomatoes, bring to a gentle boil. Reduce heat and simmer for approximately 5 minutes.

Stir in cream, grated Parmesan cheese, and chopped parsley. Cook for an additional minute over low heat until cheese melts into the sauce.

If sauce is too thick, add reserved pasta water until desired consistency. Toss cooked penne into the sauce and mix well.

Plate the Creamy Chicken all’Arrabbiata, garnish with extra grated Parmesan, red pepper flakes, and black pepper. Serve hot.