Bring a pot of water to a boil. Add the penne pasta, along with a tablespoon of salt and a tablespoon of olive oil. Cook to the lower end of the manufacturer's directions. Drain and set aside.
In a large casserole pot, heat the tomato puree on medium heat.
Add the parsley, 2 teaspoons of the salt, and pepper.
Stir in the cream cheese and continue stirring until the cream cheese melts.
Add the butter. Cook until the butter melts.
Add the vodka. Cook for 2 to 4 minutes.
Lower the heat to low-medium, and stir in the heavy cream.
Stir in the parmesan cheese.
Stir in the cooked chicken.
At this point, stir in the cooked pasta. Make sure to cover all of the pasta with the sauce.