Creamy Tomato Pasta with Chicken

Bring a pot of water to a boil, salt it generously, and cook the shell pasta according to package directions.

While the pasta cooks, season the chicken tenderloins with Italian seasoning and drizzle with 1 tablespoon of olive oil.

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and sear on both sides until golden brown and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, reduce the heat to medium and melt 1 tablespoon of butter.

Add the minced shallot and garlic to the skillet and sauté for 1-2 minutes until fragrant.

Stir in the tomato paste and cook for about a minute, allowing it to caramelize slightly.

Pour in the heavy cream and stir until the sauce is smooth and combined.

Add the vodka to the sauce and stir to incorporate.

Melt the remaining 1 tablespoon of butter into the sauce, stirring until fully combined.

Drain the cooked pasta and add it to the skillet with the sauce. Stir well to coat all the pasta.

Garnish the pasta with chopped green onions, fresh parsley, red pepper flakes, and shredded Parmesan cheese.

Slice the cooked chicken and add it back to the pasta. Stir everything together.

Serve immediately and enjoy.