Cook the rigatoni as per the instructions on the pack. I use my Instant Pot and pressure cook it for 5 minutes with water and salt for perfectly cooked rigatoni.
While the rigatoni is cooking, prepare the ragu.
Heat the oil in a large saucepan over low-medium heat.
Cook onion and garlic for 5 minutes in the pan, until the onions have softened.
Increase the heat to high, add grated carrots, ground chicken and cook for 5 minutes more, stirring and breaking up the lumps of chicken with a whisk.
Add the canned tomato, tomato paste, 1/2 stock cube, all the dried herbs, salt and pepper and cook on low-medium heat for 15 minutes, stirring occasionally.
Serve the ragu with the cooked rigatoni and a sprinkling of grated parmesan.