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Bring a large pot of salted water to a boil.
Add the rigatoni pasta, and cook according to the package instructions until al dente.
Drain the pasta and set it aside.
In a large skillet, heat a bit of oil over medium-high heat.
Add the crushed red pepper flakes, chopped shallot, chopped garlic, salt, and ground black pepper. Sauté for about 1-2 minutes until the shallot becomes translucent and the garlic is fragrant.
Add the sliced chicken to the skillet and cook until it's no longer pink in the center, about 5-7 minutes, depending on the thickness of the chicken slices.
Pour the marinara sauce into the skillet with the chicken. Stir to combine and let it simmer for a few minutes to heat through.
Reduce the heat to low and add the heavy cream to the skillet. Stir well to combine.
Allow the sauce to simmer gently for 3-5 minutes, or until it thickens slightly.
Add the cooked rigatoni pasta to the skillet with the creamy chicken sauce. Toss everything together to ensure the pasta is well coated with the sauce.
Divide the creamy chicken and rigatoni pasta among plates.
Garnish with some grated Parmesan cheese or fresh herbs if desired.
Store in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.