Cook the penne in salted boiling water according to package instructions, about 10-12 minutes, until al dente. Drain and reserve a cup of pasta water.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add chicken fillets and brown for about 5 minutes.

Add chopped shallots and minced garlic, sauté for an additional 2 minutes.

Incorporate dried oregano, sage, paprika, and crushed red pepper flakes, stir for 30 seconds.

Deglaze the pan with chicken broth, scraping up brown bits.

Stir in tomato paste and sambal oelek, cooking for 2 minutes until melded.

Add halved cherry tomatoes, simmer for about 2 minutes until softened.

Stir in pureed tomatoes and bring to a boil, then reduce heat and simmer for 5 minutes.

Add cream and half of the grated Parmesan, cooking for 1 minute.

Adjust sauce consistency with reserved pasta water if too thick.

Toss drained penne with the sauce, coating well. Serve topped with additional Parmesan and red pepper flakes.