1. Boil a large pot of salted water and cook the rigatoni until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.

2. Season chicken with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet and sear chicken on all sides until golden and cooked through. Remove and set aside.

3. Reduce the heat to medium. In the same skillet, melt the butter and add minced garlic. Cook until fragrant, about 1–2 minutes.

4. Pour in the chicken broth to deglaze the skillet, letting it simmer for 2–3 minutes. Add heavy cream and bring to a gentle simmer. Stir in parmesan until the sauce is smooth.

5. Return the cooked rigatoni and chicken to the skillet. Toss to combine and coat everything in the creamy sauce. Add reserved pasta water a little at a time if the sauce is too thick.

6. Taste and adjust seasoning with more salt or pepper if needed. Garnish with chopped parsley and additional parmesan before serving.