Creamy & Spicy Chicken Riggies

Bring a large pot of heavily salted water to a boil. Meanwhile, thinly slice 1 medium yellow onion. Core, seed, and slice 2 medium red bell peppers into 1/4-inch-thick strips. Mince 3 garlic cloves. Cut 1 pound boneless, skinless chicken breasts into 1-inch cubes. Season the chicken all over with 1/2 teaspoon of the kosher salt and 1/4 teaspoon black pepper.

Add 1 pound dried rigatoni pasta to the boiling water and cook according to the package directions until al dente, 11 to 14 minutes. Meanwhile, heat 2 tablespoons of the olive oil in a large high-sided skillet over medium-high heat until shimmering. Sear the chicken until browned all over, flipping occasionally, about 5 minutes total. The chicken will not be totally cooked through. Transfer to a plate and set aside. Reserve the skillet.

When the pasta is ready, reserve 1/2 cup of the pasta water, then drain the pasta. Heat the remaining 1 tablespoon olive oil in the reserved skillet over medium heat until shimmering. Add the onion and bell peppers, and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the garlic, 1/3 cup sliced hot cherry peppers, 1 teaspoon dried oregano, and the remaining 1/2 teaspoon kosher salt, and cook until fragrant, 1 to 2 minutes.

Pour in 1/2 cup dry white wine. Scrape up any brown bits from the bottom of the pan with a wooden spoon and cook until almost fully reduced, 4 to 5 minutes. Return the chicken and any accumulated juices to the pan. Add 1 (28-ounce) can crushed tomatoes and the reserved pasta water. Stir to combine and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the chicken is cooked through, about 10 minutes. Meanwhile, coarsely chop 1/3 cup fresh basil leaves if desired for garnish.

Add 1/2 cup heavy cream to the sauce and cook until the sauce is slightly thickened, about 3 minutes. Add the pasta and stir to coat. Top with the basil if using.