1-Cook the pasta: Bring a large pot of salted water to a boil, cook penne al dente, reserve 1-2 cups pasta water, then drain and set aside.

2-Cook the chicken: Heat olive oil and butter in a skillet over medium heat, add cubed chicken breast, season with salt and pepper, and cook until golden on all sides, about 5-6 minutes. Keep in the pan.

3-Sauté the aromatics: Add diced onion, minced garlic, and chili flakes (if using) to the pan and cook for 2 minutes until onion softens.

4-Build the sauce: Stir in Italian seasoning and tomato passata, simmer for 1 minute, then pour in half and half and let bubble gently for 2-3 minutes until slightly thickened.

5-Combine everything: Add the cooked pasta, freshly grated parmesan, and chopped parsley to the skillet; toss well to coat. Serve immediately with extra parmesan and fresh basil if desired.