Preheat the grill to high for at least 10 minutes. I like mine around 500 or 550 degrees.

Season the chicken all over with the salt, pepper, italian seasoning and garlic powder. Place the chicken on the grates and grill for 5 to 6 minutes per side, or until the internal temperature reaches 165 degrees F. Remove the chicken and let it rest on a pan. Do not slice it until you’re ready to toss with the pasta!

Bring a pot of salted water to a boil and cook the pasta according to the directions. While the water is boiling, start the sauce. Remember to reserve your starchy pasta water.

Heat the butter in a saucepan over medium heat. Once melted, stir in the shallots and garlic with a big pinch of salt and pepper. Cook, stirring often, until the onions soften. Add in the tomato paste and stir, cooking for 5 minutes. The color will darken - this is where the flavor is!

Stream in the vodka and stir, scraping the brown bits and flavor from the bottom. Stir in ¾ cup of the reserved pasta water. Stir in the heavy cream and parmesan, stirring until the cheese melts. Taste and season the sauce with more salt and pepper if needed. You can also stream in a bit more pasta water here if you want it slightly thinner.

Add the penne pasta directly to the sauce and toss well. Transfer the pasta to a large bowl. Slice the chicken. Top the pasta with the grilled chicken, shaved parmesan and fresh basil. Serve!