Ingredients

Kosher salt

2 boneless, skinless chicken breasts

2 slices of prosciutto

12 ounces penne pasta

1 28-ounce can whole plum tomatoes

2 tablespoon unsalted butter (divided)

2 tablespoon olive oil

2 shallots, minced

1 clove garlic, minced

1/4 teaspoon red pepper flakes

1/2 cup vodka

2/3 cup heavy cream

1/2 cup freshly grated parmesan cheese, plus more for topping

Handful of fresh basil leaves, torn, plus more for topping

Ground black pepper

Directions

Bring a large pot of salted water to a boil. Add the penne and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta. Empty the tomatoes into a bowl and crush with your hands and remove the stems.

Meanwhile, melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and red pepper flakes and cook, stirring, 30 seconds. Stir in the vodka and and cook for a minute. Add tomatoes and salt to taste. Return the skillet to medium heat and simmer, stirring often until reduced by half.

In separate small skillet, melt a tablespoon of unsalted butter and brown the prosciutto that has been cut fine. Add to sauce when done.

Cube chicken, sprinkle with salt and pepper and cook in a separate pan in olive oil.

When tomato sauce has reduced, stir in the heavy cream and cook until the sauce thickens slightly, about 3 minutes. Stir in the parmesan and basil.

Add the pasta to the sauce and toss to combine, adding some of the reserved cooking water to loosen, if needed. Add chicken and season with salt. Serve topped with more parmesan and basil.