Ingredients

• 1 lb rigatoni

• 1 lb boneless chicken breast, cut into bite‑size pieces

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1–2 cups sweet bell peppers (red/orange/yellow), sliced

• 1 cup mild marinara or tomato sauce

• 1 cup heavy cream

• ½ cup chicken broth

• ½ cup grated Romano (or Parmesan)

• 2 tbsp butter

• 2 tbsp olive oil

• Salt + pepper

• Optional: sweet roasted red peppers, mushrooms, basil

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🥘 Step‑by‑Step

1. Cook the rigatoni until just shy of al dente. Save ½ cup pasta water.

2. In a large skillet, heat olive oil + butter. Add chicken, salt, pepper. Cook until lightly browned.

3. Add onions + peppers. Sauté until soft and sweet.

4. Add garlic; cook 30 seconds.

5. Stir in tomato sauce + chicken broth. Simmer 5 minutes.

6. Add heavy cream. Let it gently bubble until the sauce thickens.

7. Stir in Romano cheese. Taste and adjust salt.

8. Add cooked rigatoni and a splash of pasta water if you want it looser.

9. Simmer 2–3 minutes so the pasta absorbs the sauce.

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🔧 Flavor Tips (Still Mild)

• Use sweet roasted red peppers instead of hot cherry peppers.

• Add a splash of white wine before the tomato sauce for depth.

• If you want it extra creamy, add 2 oz cream cheese — melts right in.

• If you want it extra savory, add a spoon of tomato paste and let it brown slightly.

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🧂 Optional Add‑Ins

• Roasted mushrooms for umami

• Fresh basil for brightness

• Caramelized onions for sweetness