In a shallow bowl, mix ½ cup flour, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp pepper. Slice 1 large chicken breast in half horizontally, then coat both pieces in the seasoned flour. Shake off excess flour.
Heat 2 tbsp olive oil in a Dutch oven over medium heat. Let the oil get hot enough - check by flicking water off your fingertips into the pot - once it sizzles, then its ready. Add the chicken and cook for 3 minutes per side, until lightly golden. Remove and set aside.
Add 1 tbsp olive oil to the same pot. Stir in ½ cup finely diced shallot and 3 cloves finely chopped garlic, cooking for 2–3 minutes until soft and fragrant.
Add 6 oz tomato paste and cook for 1 minute, stirring constantly to toast it.
Pour in 1 cup vodka and let it simmer for 2–3 minutes, cooking down until the sharp alcohol smell disappears.
Stir in 5 cups chicken broth, ½ tsp crushed red pepper, 1 tsp salt, and ½ tsp pepper. Add 1 lb uncooked penne straight into the pot, then nestle the seared chicken breasts on top. Bring to a simmer, cover, and cook for 10 minutes, stirring occasionally. Remove chicken and let rest for 5-10 minutes while the pasta finishes cooking, then slice the chicken into strips.
Continue cooking the pasta, stirring occasionally until the penne is cooked through - an additional 8-10 minutes. Once the penne is finished, stir in the 1 cup of heavy cream and return the sliced chicken to the pot. Turn off the heat. It may look too saucy at first (is that even a concern?) but the pasta will continue to absorb the sauce.
Add salt and pepper to taste, serve with a healthy sprinkle of fresh basil on top and freshly grated Romano cheese.
