Bring a large pot of heavily salted water to a rapid boil. Add the rigatoni and boil for 8 minutes. Drain and set aside.
Heat a large cast-iron skillet to medium-high heat. Dry roast the peppers for 7 minutes, until charred. Remove the peppers from the pan and chop into large dice.
In the same skillet, cook the bacon until crispy. Add the olive oil and then the onions and diced peppers; cook for 2 minutes. Add the tomatoes and cream and simmer until reduced by half. Add the chicken, Parmesan, 1 1/2 tablespoons salt and 2 teaspoons black pepper; cook until the chicken is heated through. Stir the rigatoni into the sauce. Serve hot.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.