To prep the chicken, whisk together apple cider vinegar, extra virgin olive oil, garlic and Italian seasoning in a bowl.

Add the cubed boneless skinless chicken breast and toss to coat.

Cover or transfer to an airtight container and store in the fridge for 30 - 60 minutes.

To cook the chicken, heat the butter over medium heat in a cast iron dutch oven or large, heavy bottom pan.

Once the butter is melted, add the chicken and cook until cooked through but still juicy.

Transfer the chicken to a plate lined with paper towels to drain and set aside. Do not drain or clean the pan.

Add the additional butter to the pan and melt over medium heat.

Once the butter is melted, add the diced bell peppers, pickled peppers and onion to the pot and allow them to cook down.

While the vegetables are cooking, add the heavy cream and cream cheese to a pot and warm over medium heat.

Whisk vigorously to combine, continuing to whisk periodically until the cream cheese is melted and fully incorporated.

Remove the cream mixture from the heat and set aside.

When the peppers are soft and the onion is translucent, add the reserved pickling liquid, tomato paste and crushed tomatoes.

Stir well to combine and allow the flavors in the sauce to begin to develop.

While the sauce is coming together, prepare the rigatoni in salted water per the package instructions until al dente. Drain, do not rinse, and set aside.

To finish the sauce, add the cream mixture to the tomato mixture and mix well before simmering.

Add the chicken and prepared rigatoni to the sauce and stir until the sauce is evenly distributed.

Season with salt and pepper, add the parmesan cheese and combine. Taste for seasoning and adjust as necessary.

Garnish with fresh basil and red pepper flake to taste.