Start by bringing a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, typically around 8–10 minutes. Drain, reserving ¼ cup cooking water.

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

Stir in minced garlic and chopped shallot into the skillet. Cook for another 2 minutes until soft and fragrant.

Add oregano, sage, crushed red pepper, and paprika, stirring for about 30 seconds to release essential oils.

Deglaze by pouring in chicken broth, scraping up browned bits. Add tomato paste and sambal oelek, stirring for about 1 minute.

Toss in cherry tomatoes and cook for 2 minutes until they start to soften. Add puréed tomatoes and simmer for about 5 minutes.

Stir in cream and grated Parmesan, mixing well. Add reserved pasta water if sauce is too thick.

Add drained pasta to the sauce, tossing to coat evenly. Cook for another minute on low heat and serve topped with extra Parmesan and red pepper flakes.