Place the chicken in a bowl and season with salt, pepper, Italian seasoning, and crushed red pepper.

Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the chicken and arrange in an even layer. Cook for 15 minutes, turning occasionally, until cooked through.

Add sun-dried tomatoes, capers, and garlic cloves to a food processor. Pulse until finely minced. Set aside.

Add the sun-dried tomato paste and the yellow onion to the chicken and toss to coat. Cook for 4–5 minutes. Pour in ½ cup water or chicken stock and bring to a boil.

Add the whole peeled tomatoes or tomato sauce and bring to a boil. Reduce the heat and simmer for 30 minutes if using whole peeled tomatoes or 15 minutes with jarred tomato sauce. Taste and add salt, pepper, crushed red pepper, or a pinch of sugar if needed. If using whole peeled tomatoes, mash them as they cook.

Preheat oven to 425ºF.

Bring a large pot of water to a boil. Add a generous pinch of salt and the rigatoni. Cook until 2 minutes under al dente. Drain the pasta and transfer it to a 9x12 baking dish.

Add the ricotta cheese to the sauce and stir until melted and combined. Taste and adjust seasonings. Turn off the heat.

Spoon the sauce over the pasta and toss to combine. Sprinkle the grated mozzarella cheese on top. Transfer to the oven and bake for 15–20 minutes until browned and bubbly.

Remove the pasta from the oven and let stand for 5–10 minutes. Sprinkle the Parmesan cheese on top and finish with freshly minced parsley. Serve immediately and enjoy!