Fill a large pot with water and salt; bring to a boil and cook your pasta al dente.

In a second pot that is large enough to ultimately accommodate all the pasta make your sauce. Start by melting a tablespoon of the butter and adding the onions. Sauté the onions until soft. Then add the mushrooms and rest of the butter. Let them cook until the mushrooms are tender and the butter is foaming.

Next add in the vodka, Worcestershire, red pepper, garlic, spices and tomato paste. Give a good stir letting the tomato paste dissolve and the vodka cook down. Turn the heat down so the cheese and cream will not stick or burn. Then add the tomato sauce, heavy cream, and cheese. Stir and add in the chicken. Leave the sauce on the heat until the chicken is heated through.

Drain the cooked pasta, reserving a cup of pasta water, and put the pasta into the pot with the sauce. Give everything a good mix. Adding the pasta to the sauce still over the heat will let the pasta stay warm, the sauce thicken and will help everything come together better. You could mix it in the serving bowl, but I have better results with this method. If needed you can thin your sauce with the reserved pasta water, otherwise if the sauce is prefect just discard that pasta water.

Then plate and serve with a sprinkle of fresh basil and Parmesan.