Cook the rigatoni pasta according to their package instructions.

Cut the chicken breast into cubes and season with salt and pepper. In a big dutch oven pour the olive oil and cook the chicken until it’s slightly golden. Pour the wine and cook for 2 minutes until the alcohol is evaporated. Remove from the dutch oven and save for later.

Cut the bell pepper into julienne. Cut the onion and the hot cherry pepper into tiny cubes. Toss them into the same dutch oven and cook them for a couple of minutes until the onions are transparent. Toss the garlic and cook until fragrant.

Toss the cooked chicken, the heavy cream, the tomato paste and simmer for 3 - 5 minutes.

Add the cooked rigatoni and parmesan cheese to taste. Serve immediately.