Flatten chicken breasts to ½” thickness with a flat-sided meat tenderizer or a rolling pin. Season with salt and pepper.
Heat 2 tablespoons extra virgin olive oil in a large skillet over medium-high heat.
Once the oil is hot, add a chicken breast to the skillet and sauté for about 3-4 minutes on each side until the chicken is cooked through.
Add 1 tablespoon extra virgin olive oil to the same skillet and heat over medium heat.
Once the oil is hot, add onions and garlic and saute until the onions are tender and slightly browned.
Add vodka and scrape the pan to release any browned bits to deglaze.
Stir in crushed tomatoes, heavy cream, dried basil, and red pepper flakes, and bring everything to a gentle boil. Reduce the heat to low.
Cover the pan with a lid and simmer the sauce for 10 minutes to thicken the sauce, stirring a few times.
Add the cooked pasta to the sauce and mix well.
Add some reserved pasta water if the sauce looks thick.
Now add parmesan cheese to the pan and cook for 3-4 minutes, stirring a few times.
Add the chicken slices to the pan and mix well.
Check for salt and pepper and add as required. Garnish with fresh basil leaves and serve hot.