Chicken Riggies

Ingredients

Parmesan cheese

1/2 cup, freshly grated

Rigatoni

1 pound

Heavy cream

1 cup

Marinara sauce

2 cups

Crushed red pepper flakes

1 teaspoon

Bell peppers

2, sliced

Onion

1, chopped

Garlic

4 cloves, minced

Salt and pepper

to taste

Chicken breasts

2, boneless and skinless

Olive oil

2 tablespoons

Instructions

1. Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper. Once the skillet is hot, add the chicken and cook until it is browned and cooked through. This should take about 6-7 minutes per side depending on thickness. Once cooked, remove the chicken from the skillet and set it aside.
2. In the same skillet, add the minced garlic, chopped onion, sliced bell peppers, and red pepper flakes. Stir and cook until the vegetables soften and the onions become translucent. This should take about 5 minutes.
3. Pour the marinara sauce and heavy cream into the skillet with the cooked vegetables. Stir until the ingredients are well combined. Allow the sauce to come to a simmer.
4. While the sauce is simmering, cook the rigatoni according to the package instructions until it is al dente. Once cooked, drain the pasta and set it aside.
5. Cut the cooked chicken into bite-sized pieces and add it to the skillet. Also add the cooked rigatoni. Stir to combine the ingredients and to ensure that the pasta and chicken are well-coated with the sauce. Allow everything to heat through for about 2-3 minutes.
6. Serve the Chicken Riggies hot, garnished with a generous sprinkle of freshly grated Parmesan cheese.