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1
Cook rigatoni in a large pot of rapidly boiling salted water until al dente, about 8 minutes.
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2
Drain well in a colander, shaking vigorously.
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3
Cool on an oiled cookie sheet or clean countertop until nearly dry and toss with 1 tablespoon olive oil to coat.
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4
Reserve.
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5
Puree chicken, fennel, and egg white in a food processor until smooth, about 2 minutes.
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6
Transfer to a bowl nested inside a larger bowl halffilled with iced water.
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7
Stir until evenly chilled.
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8
Add cream, a 1/4 cup at a time, stirring vigorously with a wooden spoon after each addition, until all is added.
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9
Stir in salt, pepper, and hot sauce.
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10
(At this stage, the stuffing can be stored in refrigerator up to 24 hours.)
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11
To stuff rigatoni, fill a pastry bag fitted with a #4 plain tip with chicken mixture and stuff rigatoni from both ends.
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12
Reserve.
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13
Preheat oven to 400 degrees F.
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14
To make sauce, combine cream, Parmesan cheese, salt, and pepper in a medium ovenproof skillet.
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15
Bring to a boil.
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16
Add stuffed rigatoni, return to a boil, then transfer to oven.
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17
Bake until sauce is thick and bubbly, and rigatoni is cooked through, about 10 minutes.
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18
Spoon into serving bowls or plates, sprinkle with chives, and serve hot.
