Puree roasted red peppers, roasted garlic, and heavy cream in a food processor.

Heat oil in a large skillet; add onions and chicken, salt, pepper, red pepper flakes, and cook until chicken is about halfway done.

Then add white balsamic vinegar and mushrooms, cooking further until mushrooms and chicken are done.

Stir in artichokes, basil leaves and red pepper sauce, heating until hot and basil is wilted.

Toss mixture with cooked penne pasta and sprinkle with Parmesan cheese.