Bring a pot of water to a boil for pasta. Season and cook to al dente. While pasta is Cooking, slice up the Peppers, Onion and garlic. Trim up the chicken and cut into bite size pieces. Season the chicken with salt and pepper. Heat extra-virgin olive oil in a large high sided pan. Add chicken to hot pan 7 to 8 minutes then remove. Add onions, garlic, cubanelle peppers then season with salt and pepper and cook 6 to 7 minutes or until soft. Add roasted red peppers. Add in Cherry Peppers Make sure you take the seeds out (They are pretty hot). This is where I like to add a splash of Chicken Broth to the veggies, cover and kind of steam them a bit. this also gives them some extra flavor. Stir in crushed tomatoes and add chicken back to the sauce. Bring sauce to a bubble then stir in the Heavy cream. Reduce and simmer a couple of minutes. Add sauce to pasta mix covering all of the pasta. Once the pasta is completely coated add about 1/2 cup Parmigiano Reggiano and combine.