Cook pasta in salted boiling water until al dente. Reserve 1/4 cup of pasta water and drain.

Drizzle chicken with olive oil and season with salt, pepper, garlic powder, onion powder, and paprika.

In a skillet over medium heat, melt 2 tbsp butter with a dash of olive oil. Add chicken and cook until golden and cooked through. Remove and set aside.

Add remaining 2 tbsp butter to the skillet. Sauté minced garlic until fragrant.

Add tomato paste and cook for 2–3 minutes until it darkens. Deglaze with vodka and cook for 1–2 minutes.

Stir in 1 cup heavy cream and simmer for 7–10 minutes, stirring occasionally to allow the alcohol to cook off.

Add remaining 3/4 cup cream and whisk to combine. Simmer another 5–10 minutes.

Stir in Parmesan, chopped basil, and season with the same spices used on the chicken.

Return cooked pasta and chicken to the skillet along with reserved pasta water. Toss to combine and simmer for a few minutes.

Top with extra Parmesan and basil before serving.