Fill a large pot with water, add a generous pinch of salt, and bring it to a boil. Add the pasta and cook according to package instructions until al dente (usually 9-11 minutes). Drain the pasta in a colander and set aside.

Pro tip: Reserve about ½ cup of pasta water before draining — it’s perfect for loosening the sauce later if needed.

While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper. Add the chicken to the pan in a single layer, cooking for about 4-5 minutes on each side until golden and cooked through. Remove the chicken from the pan and set aside.

In the same skillet, reduce heat to medium. Add a little more olive oil if needed. Toss in the chopped onion and cook, stirring occasionally, for about 5 minutes until translucent. Add the minced garlic and red pepper flakes, cooking for another 1-2 minutes until fragrant.

Carefully pour in the vodka and stir, scraping any browned bits off the bottom of the pan. Let it simmer for about 3-4 minutes until the vodka reduces by half.

Pro tip: Letting the vodka reduce fully cooks off the alcohol and intensifies the flavor without overpowering the dish.

Pour in the crushed tomatoes and stir well. Bring the sauce to a gentle simmer, then reduce heat to low. Let it cook uncovered for about 10-15 minutes, stirring occasionally, to thicken and deepen in flavor.

Slowly stir in the heavy cream and butter until the sauce is smooth and creamy. Let it cook for another 3-4 minutes on low heat.

Stir in the grated Parmesan cheese until melted and fully incorporated. Return the cooked chicken to the skillet and mix gently to coat it in the sauce.

Add the drained pasta to the skillet and toss everything together. If the sauce feels too thick, add a splash of reserved pasta water to loosen it up.

Serve the pasta hot, garnished with fresh chopped basil or parsley for a pop of color and freshness.

A sprinkle of extra Parmesan or a drizzle of olive oil on top takes it to the next level.