In a large pot, bring salted water to a boil over high heat. Add penne and cook until al dente, about 10–12 minutes, stirring occasionally. Reserve ¼ cup of the cooking water and drain the rest in a colander. Set the penne aside.

In a large skillet, heat olive oil over medium-high heat. Add chicken fillets and season with salt and black pepper. Cook for about 5 minutes until golden brown and cooked through.

Stir in minced garlic and chopped shallot, cooking for an additional 2 minutes until softened and fragrant.

Sprinkle in salt, black pepper, crushed red pepper flakes, dried oregano, sage, and sweet paprika. Cook for about 30 seconds until the spices release their fragrant oils.

Pour in the chicken broth, scraping up any flavorful brown bits stuck to the skillet. Mix in the tomato paste and sambal oelek, allowing them to combine for about 1 minute.

Add the halved cherry tomatoes to the skillet, cooking for about 2 minutes until they soften slightly. Stir in the puréed tomatoes and bring to a gentle boil. Simmer for about 5 minutes.

Stir in the cream and grated Parmesan, warming through for 1 minute until the sauce is luscious and velvety.

Add any reserved pasta cooking water if the sauce is too thick. Toss in the cooked penne, mixing gently until well coated.

Plate the creamy chicken all’Arrabbiata, sprinkle with additional grated Parmesan and black pepper. Garnish with chopped parsley and enjoy warm.