Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente, usually about 10-12 minutes. Once cooked, drain the pasta and reserve ¼ cup of the cooking water.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add bite-sized chicken fillets and brown them for about 5 minutes until golden brown and cooked through.

Stir in 2 minced garlic cloves and finely chopped shallot into the skillet. Cook for about 2 minutes until shallots become translucent and garlic is fragrant.

Sprinkle in salt, black pepper, crushed red pepper flakes, dried oregano, dried sage, and sweet paprika. Stir and let it cook for 1-2 minutes.

Pour in ½ cup of chicken broth, scraping the skillet's bottom gently to lift brown bits. Let it simmer for about 1 minute.

Stir in 2 tablespoons of tomato paste and 1 tablespoon of sambal oelek, followed by 1 cup of halved cherry tomatoes. Cook for another 2 minutes.

Add 1 cup of puréd tomatoes and bring to a gentle simmer. Cook for about 5 minutes, then stir in ½ cup of heavy cream, ¼ cup of grated Parmesan, and chopped parsley. Cook for an additional minute.

Toss the drained penne into the skillet with the creamy sauce. Mix well to coat the pasta evenly, adding a splash of reserved pasta water if needed.

Serve the creamy pasta on plates, topped with extra Parmesan cheese, red pepper flakes, and freshly cracked black pepper.