A rich Italian pasta dish with tender pan-seared chicken in a slow-simmered San Marzano tomato cream sauce. Perfectly coated rigatoni noodles make this a comforting weeknight dinner that tastes like it took hours.
Bring a large pot of salted water to a boil. Cook rigatoni according to package directions until al dente. Reserve 120ml pasta water before draining.
Season chicken cubes with salt, pepper, and dried oregano. Heat olive oil in a large skillet over medium-high heat.
Add chicken and cook 6-7 minutes, turning occasionally, until golden and cooked through. Remove and set aside.
In the same skillet, reduce heat to medium. Add onion and cook 3-4 minutes until softened. Add garlic and red pepper flakes, cook 1 minute until fragrant.
Pour in crushed tomatoes and dried basil. Simmer for 10 minutes, stirring occasionally, until sauce thickens slightly.
Stir in heavy cream and bring to a gentle simmer. Season with salt and pepper.
Return chicken to the pan. Add drained rigatoni and toss to coat. Add splashes of pasta water to loosen sauce if needed.
Remove from heat and stir in Parmesan. Serve immediately garnished with fresh basil.