Bring a large pot of salted water to a rolling boil. Add the penne and cook according to package instructions until al dente, usually about 8-10 minutes. Once done, drain the pasta in a colander, but be sure to reserve ¼ cup of the pasta water for later use.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the bite-sized chicken fillets and cook for about 5-7 minutes, stirring occasionally, until the pieces are golden brown and cooked through.

Once the chicken is cooked, reduce the heat to medium and add the chopped shallots and minced garlic to the skillet. Sauté for about 2 minutes until the shallots are translucent and fragrant.

Sprinkle in salt, freshly ground black pepper, crushed red pepper flakes, dried oregano, dried sage, and sweet paprika. Stir and cook for another 30 seconds.

Pour in the chicken broth, making sure to scrape up any browned bits. Add the tomato paste and sambal oelek to the mixture, and cook for an additional minute.

Add the halved cherry tomatoes and puréed tomatoes to the skillet, stirring gently. Let simmer for about 5 minutes.

Reduce the heat to low and stir in the cream, grated Parmesan cheese, and chopped parsley. Cook for about 1 minute.

Add the cooked penne to the skillet, tossing it gently with the sauce until the pasta is well coated. If the sauce seems too thick, add reserved pasta water.

Plate your creamy chicken all’Arrabbiata immediately, garnishing with additional grated Parmesan and red pepper flakes.