Bring a large saucepan of lightly salted water to a boil. Add rigatoni pasta then cook for 8 minutes until almost done; drain.
Heat 1/2 the olive oil in a large frypan over medium heat. Place chicken in the frypan and cook for 10 minutes or until juices run clear. Remove from heat and set aside.
Heat the remaining olive oil in the frypan and cook the onion and green capsicum until tender. Mix in the garlic, ginger and mango then continue to cook and stir 5 minutes or until mango is soft. Gradually mix the cream into the frypan and cook 5 minutes until thickened.
Return the chicken to the frypan. Stir in the partially cooked pasta and season with salt and pepper. Cook and stir 2 minutes until ingredients are well blended and pasta is al dente. Mix in the cheese. Garnish with parsley to serve.