Bring a large pot of salted water to a boil. Add the penne and cook until al dente, around 10-12 minutes. Reserve ¼ cup of the cooking water and then drain the pasta.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken fillets and cook for about 5 minutes until browned.

Add minced garlic and chopped shallot to the skillet, stirring frequently. Cook for 2 minutes until the shallot is translucent.

Stir in salt, black pepper, crushed red pepper flakes, dried oregano, dried sage, and sweet paprika. Deglaze with ½ cup of chicken broth.

Add the tomato paste and sambal oelek, stirring for about a minute before mixing in the cherry tomatoes and puréd tomatoes. Simmer for 5 minutes.

Reduce heat to low and stir in cream, grated Parmesan, and chopped parsley. Adjust consistency using reserved pasta water if needed.

Add the drained penne to the skillet, tossing gently to coat in the sauce. Serve warm, garnished with extra Parmesan and season to taste.