Preheat the air fryer to 390°F (200°C). Rub the chicken breasts with oregano, garlic powder, onion granules, paprika, salt, and black pepper.

Place the chicken in the air fryer and cook for 12 minutes, flipping halfway through. Once done, let it rest for a few minutes, then slice into strips.

Meanwhile, bring a large pot of salted water to a boil and cook the penne according to the package instructions until al dente. Reserve 2 cups of pasta water, then drain the pasta and set it aside.

While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and garlic and sauté for 5 minutes until softened and translucent.

Stir in the tomato paste and red chili flakes and continue to cook for a further minute.

Pour in the vodka and let it simmer for 1-2 minutes, stirring to deglaze the pan and cook off the alcohol.

Reduce the heat to low and stir in the half and half. Simmer for 1-2 minutes, then add the cooked pasta and toss well to combine. Add as much pasta water needed to make the sauce creamy.

Stir in the sliced chicken breast, parmesan and fresh basil.

Adjust the seasoning to taste and serve immediately, with some extra grated Parmesan sprinkled on top.