Season the chicken tenders with salt, pepper, paprika, and cayenne pepper. Heat the butter over medium heat and cook the chicken for about 3-4 minutes on each side until golden brown and cooked through (internal temp for cooked chicken is 165°F). Remove the chicken from the pan, let it cool, then cut into bite sized pieces. Set aside. Wipe the pan down with a paper towel and start the sauce.

Bring a large pot of salted water to a boil (approximately 2 tablespoon of salt for every 6-8 quarts of water). Add your dry pasta to the pot to cook according to the package directions and make your sauce while the pasta cooks.

Over medium heat, add the olive oil to the pan used to cook the chicken. Add the onion and cook for about 3-4 minutes, or until the onion is soft and translucent but not browned. Add the prosciutto and garlic and cook for 30 seconds. Add the tomato paste for another 30 seconds. Carefully add the vodka and cook down until it is almost gone and the alcohol cooks out - about 45 seconds.

Next add the tomato purée (passata), stir well, and turn the heat up to medium-high heat. Cook for 4 minutes, then turn the heat back down to medium. Stir in the cream, mascarpone cheese, red pepper flakes, and Calabrian chili paste. Cook for another 4 minutes. Then, add the chicken to the sauce.

Once the pasta is cooked to al dente, transfer it to the sauce and stir to incorporate. Reserve about a cup of pasta water to add the sauce if the sauce seems too thick. Check for seasoning and add salt to taste if needed. Transfer to individual dishes or a large serving dish. Garnish with basil and parmesan cheese.