Cut chicken breasts lengthwise and season each side with salt and pepper. Allow to get to room temperature before cooking.
Heat a cast iron skillet to medium high and add 1 tbsp olive oil. Cook chicken about 3 minutes per side based on thickness until it reaches an internal temperature of 165℉. Add a splash of vodka the last minute of cooking to deglaze the pan and add a golden brown color to the chicken. Remove from pan and tent with foil.
Chop one whole spanish onion and mince garlic while bringing a pot to medium-high heat. Once heated, add the olive oil. Cook onions about 1-2 minutes until translucent and add in garlic. Cook for another 1-2 minutes until fragrant. Add a splash of vodka.
Add the entire 28 oz can of canned tomatoes to the onion and garlic and crush tomatoes until slightly chunky. A potato masher works best.
Add 1 tbsp parsley. 1 tsp garlic powder, 3 chopped basil leaves, 1 tbsp olive oil, salt and pepper to taste. Pour about ¼ cup vodka and stir. After about 4 minutes, drop heat to low and allow to simmer uncovered for 15 minutes.
While simmering, boil the pasta separately in salted water for 10-13 minutes. Drain and set aside.
Remove the sauce from heat and add both the ½ cup heavy cream and 1/8 cup of parmesan cheese. Transfer the mixture into a food processor and blend until smooth.
Mix the sauce into the pasta. Serve with chicken. Enjoy!
