Cook the penne pasta according to package instructions until al dente, about 9-11 minutes. Reserve ½ cup of cooking water, then drain and rinse the pasta.

Flatten the chicken breasts to ½-inch thickness. Season with salt and pepper. Sauté chicken in 2 tablespoons of olive oil for 3-4 minutes per side until golden brown and cooked through.

In the same skillet, add more olive oil if needed. Sauté the diced onion for 3-4 minutes until translucent, then add minced garlic and cook for 30 seconds.

Pour in ¼ cup of vodka to deglaze, scraping up browned bits. Simmer for 1-2 minutes, then stir in crushed tomatoes, heavy cream, oregano, and crushed red pepper. Simmer for 10 minutes.

Add the cooked penne pasta to the simmering sauce, using reserved pasta water to adjust consistency. Cook for an additional 1-2 minutes.

Slice the chicken and fold into the pasta and sauce, ensuring even coating. Taste and adjust seasoning if needed.

Serve warm, garnishing with grated parmesan cheese and chopped fresh herbs.