Boil rigatoni pasta according to package instructions.
Season chicken with salt, black pepper, garlic, and paprika. Heat 1 Tbsp olive oil in a large skillet over medium-high heat, and cook chicken until cooked through, about 6-7 minutes. Transfer chicken to a plate.
Heat remaining 1 Tbsp olive in the same skillet, and add sliced bell peppers, cherry peppers, onion, and garlic. Season with salt and freshly ground black pepper. Cook for 4-5 minutes until vegetables have softened.
Add cooked chicken, cooked pasta, pasta sauce, heavy whipping cream to the skillet and toss to combine. Add some red pepper flakes if you want to make it more spicy.
Serve topped with chopped fresh basil and parmesan cheese. Enjoy!
Notes
Cook the pasta al dente. It will continue to cook after you have drained it and when it is added back into the sauce.
To save on even more time, you can use pre-cooked chicken. Chicken thighs will also work if that's what you have.
If you are sensitive to heat, you can omit the pickled hot cherry peppers and red pepper flakes.