Bring a large pot of salted water to a rolling boil, then add the rigatoni and cook according to package directions.

Drain the pasta when it still has a slight bite to it (al dente), reserving one cup of the starchy pasta water for later.

Pat the chicken pieces dry with paper towels and season them with salt and pepper on both sides.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.

Add the chicken pieces in a single layer and cook for 4 to 5 minutes per side until golden brown, then transfer to a plate.

Add the quartered pepperoni pieces to the same skillet and cook for 2 to 3 minutes until the edges curl and the fat begins to render.

Add the remaining 2 tablespoons of olive oil, then stir in the diced onion and cook for 3 to 4 minutes until softened.

Add the minced garlic and sliced hot peppers, cooking for another minute until fragrant.

Stir in the tomato paste and cook for 2 minutes.

Add the crushed tomatoes, chicken broth, Italian seasoning, and red pepper flakes, stirring well to combine.

Return the browned chicken to the skillet and bring the sauce to a gentle simmer.

Cook for 10 to 12 minutes, stirring occasionally, until the chicken is cooked through.

Add the cooked and drained rigatoni directly to the skillet with the chicken and sauce, stirring gently to coat every piece.

Add some of the reserved pasta water, a quarter cup at a time, until the sauce reaches your desired consistency.

Remove the skillet from heat and stir in the grated Parmesan cheese until fully incorporated.

Taste the dish and adjust seasoning if needed.

Serve hot in bowls, garnishing with fresh basil and additional Parmesan if desired.