Cook rigatoni according to package directions, drain, and set aside for later.

In a pot/pan big enough to hold entire meal when done heat oil and butter together over med heat until butter is melted.

And shallots and garlic to the pot and saute until shallots are soft and garlic starts to lightly brown.

Add chicken to the pot, salt and pepper to taste, and saute or 10 minutes.

Add peppers and tomato sauce to the pot stirring to combine, reduce heat and simmer 10 minutes.

Add Sherry stirring to combine and simmer 10 minutes.

Add cream stirring to combine, increase the heat to med low and cook 10 minutes.

Remove from heat and allow to sit for 5 minutes to thicken a little.

Mix in the rigatoni stirring to fully combine and serve.