Boil pasta in heavily salted water, reserve ½ cup of the pasta water, drain and set aside.

Cut chicken into small pieces. Heat olive oil in a large skillet over medium heat.

When the oil is hot add the chicken to the pan along with the italian seasoning. Toss to coat and cook over medium heat for 5-6 minutes - chicken should be cooked through.

Remove chicken from the skillet and reduce heat to medium low. Place butter in the skillet. Once it is melted add diced onion and minced garlic to the pan.

Cook until soft and fragrant - about 3 minutes. Add tomato paste to the skillet, mix with the garlic and onion and allow to cook for about 2 minutes.

Slowly pour the vodka into the pan mixing with the tomato paste. Continue to cook the vodka until the alcohol smell as dissipated.

Slowly mix in the pasta water and milk. Increase the heat to medium and mix in the freshly grated parmesan cheese. Allow the sauce to simmer for about 4 minutes.

Mix in the cooked pasta and chicken and toss to coat them in the sauce. Serve with extra fresh parmesan cheese.