Simmer sauce on LOW in small saucepan, stirring occasionally.
Heat olive oil in large pan on MEDIUM-HIGH, until oil faintly smokes; add chicken. Turn over when chicken changes color one-quarter of way up and seared side has turned paper-bag brown, 3-4 min. Reduce heat to MEDIUM; cook chicken 10-12 min, until internal temp reaches 165 degrees (check by inserting thermometer halfway into thickest part of chicken).
Add basting oil and butter to pan; swirl. Baste chicken with spoon, 1-3 min. Transfer to clean platter.
Toss pasta with warm sauce. Divide evenly on 4 plates; top with chicken. Sprinkle each serving with 1 tsp cheese.
Here's an intoxicating recipe of pasta and chicken tossed in a lovely Vodka sauce. If you need variety in your pasta sauces then there can be nothing more appealing than this dish. The juicy chicken and flavors of the sauce blend really well to create an amazing combination.