Ingredients
Scale
- 1 pound rigatoni pasta
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2–3 cloves garlic, minced
- 1 bell pepper, chopped (red or green)
- 2–3 hot cherry peppers, chopped (adjust to your spice preference)
- 1 can (28 ounces) crushed tomatoes
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley, chopped, for garnish
Instructions
- Cook the Pasta:
- Cook the rigatoni according to package instructions until al dente. Drain and set aside.
- Prepare the Chicken:
- Season the chicken pieces with salt and pepper.
- In a large skillet over medium-high heat, heat the olive oil and cook the chicken until browned and cooked through. Remove from the skillet and set aside.
- Sauté the Vegetables:
- In the same skillet, add a bit more oil if needed, and sauté the onion, garlic, bell pepper, and hot cherry peppers until soft and fragrant.
- Make the Sauce:
- Add the crushed tomatoes to the skillet and bring to a simmer. Let cook for about 10 minutes to blend the flavors.
- Stir in the heavy cream and Parmesan cheese, and simmer for another 5 minutes until the sauce thickens slightly.
- Combine:
- Return the cooked chicken to the skillet with the sauce and stir to combine.
- Add the cooked rigatoni to the sauce, tossing to coat the pasta evenly.
- Serve:
- Serve the Chicken Riggies hot, garnished with chopped fresh basil or parsley.
