Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion, diced carrot, and celery. Cook gently, stirring occasionally, until the vegetables soften and the onion turns translucent, about 5-7 minutes.
Stir in the minced garlic and cook for about 30 seconds until fragrant. Add the ground chicken to the pan, breaking it up with your spoon. Cook until the chicken is no longer pink and begins to brown, about 6-8 minutes.
Pour in the crushed tomatoes, then sprinkle in the dried oregano, dried basil, salt, and pepper. Stir everything together. Reduce the heat to low and let the sauce simmer gently for 25-30 minutes, stirring occasionally.
While the sauce simmers, bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente. Drain the pasta, reserving a cup of pasta water just in case you want to loosen the sauce.
Mix the cooked rigatoni into the skillet with the Chicken Bolognese sauce. Toss well to coat the pasta evenly. If the sauce feels too thick, add a splash of the reserved pasta water until you reach your desired consistency. Serve garnished with fresh basil leaves and a generous sprinkle of grated Parmesan cheese.
