To prep: place a large pot of salted water over medium-high heat. Slice the chicken breasts lengthwise first, then crosswise against the grain to make ½ -inch thick pieces.

In a large skillet over medium heat, heat the oil and add the shallots. Cook the shallots, stirring frequently, until just beginning to brown, about 3-5 minutes for very finely minced shallots.

Add the garlic and cook about 30 seconds.

Add the crushed tomatoes and tomato paste. Stir until the tomato paste is evenly incorporated.

Stir in the crushed red pepper, vodka, and salt. Bring the mixture to a boil over medium heat, then reduce heat to medium-low. Simmer for 15 minutes to develop the flavors and slightly thicken the sauce.

Stir in the cream and season with salt and pepper if needed.

Add the chicken and heat the sauce until the chicken is just cooked through. This will take anywhere from 2 to 10 minutes, depending upon how big your pieces of chicken are.

Turn the heat to low and keep the sauce warm while the pasta cooks.

Cook pasta to “al dente”, according to the package directions. When done, reserve 1 cup of pasta water, then drain the pasta.

Add the pasta to the skillet with the sauce and toss well. Add in a little pasta water as needed to reach a smooth consistency. (I typically add about a half cup)

Stir in the fresh basil and serve immediately.