Chicken Riggies

1 (16 ounce) package rigatoni pasta

3 tablespoons extra-virgin olive oil

1 ½ pounds skinless, boneless chicken breast, cut in bite-sized pieces

salt and ground black pepper to taste

1 onion, diced

2 Cubanelle peppers, seeded and thinly sliced

3 cloves garlic, minced

1 (28 ounce) can crushed tomatoes

3 roasted red peppers, drained and chopped

2 hot cherry peppers, seeded and minced

½ cup heavy cream

½ cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil over high heat. Add rigatoni pasta and cook until tender yet firm to the bite, 8 to 10 minutes. Drain and keep warm.

Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, and cook in the hot oil until lightly browned on all sides, and no longer pink in the center, about 7 minutes. Remove the chicken from the skillet and keep warm.

Stir onion, Cubanelle peppers, and garlic into the skillet. Cook and stir until onion softens, about 4 minutes. Add crushed tomatoes, roasted red peppers, and hot cherry peppers. Bring to a simmer. Stir in cooked chicken and heavy cream; simmer for 2 to 3 minutes. Stir in cooked pasta.

Serve garnished with Parmesan cheese.