Chicken Riggies

Ingredients

For 4 servings

• •1.5 lb skinless, boneless chicken breasts (2–3) or chicken cutlets
• •Kosher salt, freshly ground pepper
• •4 c. à soupe extra-virgin olive oil, divided
• •1 lb mini sweet peppers, sliced into ½"-thick rings
• •1 medium onion, finely chopped
• •6 garlic cloves, finely chopped
• •1 tasse drained sliced hot cherry peppers, plus ¼ cup brine
• •0.25 tasse double-concentrated tomato paste
• •0.75 tasse heavy cream
• •12 oz rigatoni or other tubular pasta
• •3 oz Parmesan, finely grated (about 1½ cups)
• •Basil leaves (for serving; optional)

Method

1. 1.If using chicken breasts, holding your knife parallel to a cutting board and working one at a time, slice lengthwise through 1½ lb. skinless, boneless chicken breasts (2–3), starting on a long side, to make 4–6 evenly thick cutlets (they should be ⅓" thick or less). Generously season on both sides with kosher salt and freshly ground pepper. If using store-bought cutlets, generously season 1½ lb. chicken cutlets on both sides with kosher salt and freshly ground pepper.
2. 2.Heat 2 Tbsp. extra-virgin olive oil in a large high-sided skillet over medium-high. Working in batches if needed, cook cutlets, turning halfway through, until golden brown and cooked through, 12–16 minutes. Transfer to a large plate.
3. 3.Cook 1 Tbsp. extra-virgin olive oil and 1 lb. mini sweet peppers, sliced into ½"-thick rings, in same skillet, stirring occasionally, until peppers are tender and blistered in spots, 5–7 minutes. (Add 1 Tbsp. water to deglaze bottom of pan if browned bits are beginning to burn.) Transfer sweet peppers to plate with chicken.
4. 4.Reduce heat to medium and cook 1 medium onion, finely chopped, and remaining 1 Tbsp. extra-virgin olive oil, stirring often and adding water as needed to prevent burning, until onion is softened and starting to brown at the edges, 8–10 minutes. Add 6 garlic cloves, finely chopped, 1 cup drained sliced hot cherry peppers, and ¼ cup double-concentrated tomato paste; cook, stirring often, until paste begins to stick to bottom of pan and turns a deep maroon shade, 6–8 minutes. Add ¾ cup heavy cream and stir just to combine.
5. 5.Meanwhile, cook 12 oz. rigatoni or other tubular pasta in a large pot of boiling heavily salted water, stirring occasionally, until very al dente, 1–2 minutes less than package instructions. Drain, reserving 2 cups pasta cooking liquid.
6. 6.Add pasta, ½ cup pasta cooking liquid 3 oz. Parmesan, finely grated (about 1½ cups), and ¼ cup hot cherry pepper brine to sauce and cook, stirring and adding more pasta cooking liquid a little at a time as needed, until cheese is melted and a glossy sauce forms; season with salt and pepper.
7. 7.Slice reserved chicken on a slight diagonal into 2"-long strips and add to sauce along with reserved sweet peppers; stir to coat. Divide chicken riggies among shallow bowls and top with basil leaves if desired.