In a large skillet over medium heat, add the cleaned and sliced mushrooms. Cook until all the water has been releasing and the mushrooms slightly brown. Remove from skillet and set aside.
Season the chicken filets on both sides with salt and pepper. Add the olive oil to the hot pan and sauté chicken on both sides until browned and cooked through. Remove chicken filets from the pan.
To the hot pan, add the diced onion and minced cloves of garlic. If the pan gets a little dry, add a splash of the white wine to the pan. Cook until the onions are soft and translucent.
Add the diced fire roasted tomatoes to the pan and stir well to combine. Let the tomatoes simmer for 10 minutes.
While the tomatoes are simmering, cut the chicken filets into bitesize pieces. Add the chicken, sautéed mushrooms and white wine to the pan and let simmer for another 15 minutes.
Serve over the rigatoni and top with chopped parsley, red pepper flakes if you like a little heat and dusting of asiago cheese.