Bring a large pot of salted water to a boil. Add 8 ounces of penne pasta and cook until al dente, about 10-12 minutes. Drain and set aside, reserving some pasta water.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add diced chicken breast and season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon garlic powder. Cook 5-7 minutes until cooked through and golden. Remove chicken and set aside.
In the same skillet, sauté the diced onion for 3-4 minutes until translucent and fragrant.
Add 2 cups tomato sauce to the skillet with onions. Stir and bring to a gentle simmer. Optionally add a splash of water or white grape juice to mimic vodka acidity.
Reduce heat to low and stir in 1/2 cup heavy cream and 1/4 cup grated Parmesan cheese. Mix until cheese melts and sauce is creamy.
Return cooked chicken to the sauce and stir to coat. Add drained penne pasta and toss together. Add reserved pasta water if sauce is too thick.
Garnish with fresh torn basil leaves and serve immediately.
