Boil a large pot of salted water over high heat. Add penne pasta and cook according to package instructions until al dente, usually 11-13 minutes. Reserve ½ cup of cooking liquid, then drain and rinse pasta under cool water.

Flatten chicken breasts to about ½ inch thickness and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sauté chicken for 3-4 minutes on each side until golden brown and cooked through. Remove and let rest.

In the same skillet, add more olive oil if needed and turn the heat to medium. Add onion and garlic, sautéing until onion is translucent and lightly browned, about 3-5 minutes.

Pour vodka into the skillet to deglaze, scraping any flavorful bits from the bottom. Allow to simmer for 1-2 minutes.

Stir in crushed tomatoes, heavy cream, oregano, and crushed red pepper. Bring to a soft boil, then reduce heat and simmer gently for 10 minutes.

Add cooked penne and reserved pasta water to the skillet, stirring to combine. Cook for another 2-3 minutes over low heat.

Mix in grated Parmesan until melted. Slice the rested chicken and fold it into the pasta, adjusting seasoning as necessary.

Serve immediately, garnished with chopped herbs like parsley or oregano. Enjoy with a green salad or garlic bread.