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1
Bring a pot of lightly salted water to a boil and put the rigatoni into it.
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2
Cook until al dente (tender firm).
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3
Heat a large skillet until very hot and then generously drizzle in some olive oil.
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4
Swirl to coat the skillet, and then add half of the cut-up chicken pieces, spreading them out as you put them in.
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5
NOTE: Do not begin stirring the chicken immediately as you want to get them nice and brown.
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6
After a minute or two, flip over the chicken with a spatula and let brown on the other side.
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7
Remove to a plate and set aside.
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8
Repeat with the second half of the chicken pieces.
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9
Add a tablespoon or so of olive oil, if needed, into the hot skillet and throw in the garlic and chopped onions and give them a stir.
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10
Now add the chicken broth (or wine), whisking to deglaze the bottom of the skillet.
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11
Cook until the liquid reduces by half.
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12
Add the crushed tomatoes and stir to combine.
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13
Add salt and pepper to taste and a pinch of sugar.
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14
Reduce the heat and simmer for 15 minutes.
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15
Add the chicken (and don't forget all of those yummy chicken juices on the plate) to the tomato/onion mixture and continue simmering for another 15 minutes.
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16
Toward the end of the cooking process, chop up your fresh basil and add it to the sauce, stirring to combine.
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17
Put the pasta on a platter or in a large bowl and smother with the sauce.
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18
Top with grated Parmesan cheese.
