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8 ounces penne pasta

½ teaspoon sea salt (for boiling water)

2 boneless, skinless chicken breasts (approximately 1 pound)

Pinch of salt and pepper (for chicken seasoning)

1 tablespoon olive oil (or your choice of cooking oil)

1 medium onion, chopped

3 cloves garlic, minced

¼ cup vodka

1 (28-ounce) can crushed tomatoes

½ cup heavy cream

¼ cup fresh oregano (or 1 teaspoon dried)

¼ teaspoon red pepper flakes

¼ cup grated parmesan cheese (extra for serving)

Salt and pepper (as needed)

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1. Step 1: Cook the Pasta - Begin by cooking the penne pasta according to the package instructions, ensuring to add salt to the boiling water for flavor. Once the pasta is al dente, reserve ½ cup of the cooking liquid before draining. Briefly rinse the pasta with cool water to stop the cooking process and set it aside for later use.

2. Step 2: Prepare and Cook the Chicken - Flatten the chicken breast to ½" thickness using a flat-sided meat tenderizer. Season both sides with salt and pepper to taste. Heat some olive oil in a skillet over medium-high heat, then add the prepared chicken breast. Sauté for about 3-4 minutes on each side until the chicken is thoroughly cooked. Once cooked, transfer the chicken to a cutting board, cover, and let it rest.

3. Step 3: Sauté Aromatics and Deglaze - With the skillet still on medium-high heat, add a splash of olive oil if needed. Add onion and garlic to the pan, sautéing until the onion becomes tender and slightly browned. Pour in the vodka, scraping the pan to release any browned bits, effectively deglazing the pan.

4. Step 4: Make the Vodka Sauce - Stir in crushed tomatoes, heavy cream, oregano, and crushed red pepper. Bring the mixture to a gentle boil, then reduce the heat to medium-low and let it simmer for about 10 minutes. This allows the sauce to thicken and cooks off the alcohol. Stir occasionally to ensure even cooking.

5. Step 5: Combine Pasta and Sauce - Add the cooked penne pasta to the vodka sauce, allowing it to heat through, stirring as needed. Adjust the sauce consistency by adding splashes of the reserved pasta water if necessary. Mix in parmesan cheese, allowing it to melt into the sauce as you continue heating and stirring.

6. Step 6: Slice Chicken and Finish Dish - Slice the cooked chicken breast into ½" thick pieces and add them to the vodka sauce. Stir everything together thoroughly, ensuring the chicken is well-coated with the sauce. Taste and season with additional salt and pepper as desired.

7. Step 7: Serve and Store - Serve the chicken pasta warm, garnished with freshly chopped oregano or parsley for a burst of flavor. To store, let the dish cool completely and refrigerate it in an airtight container for up to 5 days.

*Substitute ½ c heavy cream with ⅓ c soy milk and 2 tbsp + 2 tsp olive oil