Bring a large pot of heavily salted water to a rolling boil. Cook the rigatoni until al dente (approx. 10 to 12 minutes). Reserve 1/2 cup of starchy pasta cooking water before draining.

In a high-speed blender or food processor, combine the drained roasted red peppers with 1/2 cup of chicken bone broth. Puree until completely smooth, silky, and vibrant orange-red.

Season sliced chicken breasts with Italian seasoning, garlic powder, sea salt, and black pepper. Heat 1 tablespoon olive oil in a large deep skillet over medium-high heat. Sear chicken for 5 to 6 minutes per side until golden brown and cooked through (165°F / 74°C). Transfer to a plate to rest.

In the same skillet, melt butter with remaining olive oil over medium heat. Add minced shallots and garlic; saute for 2 minutes until fragrant and translucent. Stir in tomato paste and cook for 1 minute until caramelized into a deep brick red.

Pour the blended roasted red pepper puree into the skillet, stirring to deglaze all the flavorful browned chicken bits from the bottom. Simmer gently for 4 minutes to concentrate flavors.

Lower heat to low. Stir in heavy whipping cream and crushed red pepper flakes until the sauce turns into a luscious velvety sunset-orange color.

Fold in the cooked rigatoni, sliced chicken, and freshly grated Parmigiano-Reggiano. Splash in reserved pasta water as needed, tossing vigorously for 2 minutes until the glossy sauce clings tightly to every ridge of the pasta. Garnish with fresh basil and serve immediately!