Chicken Riggies

Bring a large pot of water to boil. Cook rigatoni according to package directions. Drain.

Meanwhile, heat oil in a large skillet over medium-high heat. Pat chicken dry and add to the pan in a single layer. Cook, stirring occasionally, until well browned on all sides, 5 to 7 minutes. Transfer to a plate and sprinkle with 1/4 teaspoon each salt and pepper.

Add bell pepper and onion to the pan and cook until starting to brown, 4 to 6 minutes. Stir in hot peppers, garlic and oregano; cook until fragrant, about 1 minute. Sprinkle with 1/4 teaspoon salt. Add tomatoes and the chicken and bring to a simmer. Cook until the chicken is cooked through and the sauce thickens slightly, 8 to 10 minutes.

Stir in cream and simmer for 2 minutes. Add the rigatoni and the remaining 1/4 teaspoon each salt and pepper. Toss to coat. Serve garnished with parsley, if desired.