Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp olive oil (15ml)
  • 1 tsp salt (5g)
  • 1/2 tsp black pepper (2.5g)
  • 1 tsp garlic powder (5g)
  • 1/2 tsp dried oregano (2.5g)
  • 2 tbsp olive oil (30ml)
  • 1 medium onion, chopped (approx. 1 cup, 150g)
  • 3 cloves garlic, minced (approx. 1 tbsp, 10g)
  • 1 red bell pepper, chopped (approx. 1 cup, 150g)
  • 1 green bell pepper, chopped (approx. 1 cup, 150g)
  • 1/2 cup banana peppers, sliced (approx. 50g)
  • 1/4 cup cherry peppers, sliced (approx. 25g)
  • 1 (28 oz) can crushed tomatoes (794g)
  • 1 (15 oz) can tomato sauce (425g)
  • 1 cup chicken broth (240ml)
  • 1 cup heavy cream (240ml)
  • 1/2 cup grated Parmesan cheese (approx. 50g)
  • 1/4 tsp red pepper flakes (1g) (optional)
  • Salt and pepper to taste
  • 1 lb (454g) rigatoni pasta

Instructions:

  1. Season chicken with olive oil, salt, pepper, garlic powder, and oregano.
  2. In a large skillet, brown the chicken in batches over medium-high heat. Set aside.
  3. In the same skillet, sauté onion, garlic, and bell peppers until softened.
  4. Stir in banana peppers, cherry peppers, crushed tomatoes, and tomato sauce.
  5. Bring to a simmer, then reduce heat and simmer for 20 minutes, stirring occasionally.
  6. While the sauce simmers, cook rigatoni pasta according to package directions until al dente. Drain and set aside.
  7. Stir in chicken broth, heavy cream, and Parmesan cheese into the sauce. Season with salt and pepper to taste.
  8. Add the browned chicken and cooked pasta to the sauce. Toss to coat.
  9. Serve immediately, garnished with extra Parmesan cheese, if desired.