Step 1: Cook the Rigatoni

Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.

Step 2: Sear the Chicken

Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with salt, pepper, and Italian seasoning. Cook for 5–7 minutes until golden brown and fully cooked. Remove from the skillet and set aside.

Step 3: Make the Garlic Butter Sauce

In the same skillet, melt the butter over medium heat. Add minced garlic and cook for about 30 seconds until fragrant. Pour in chicken broth and scrape up the browned bits from the pan. Simmer for 2 minutes.

Step 4: Create the Creamy Sauce

Stir in heavy cream and let it simmer for 3–4 minutes until slightly thickened. Add Parmesan cheese and stir until smooth and creamy. If needed, add reserved pasta water to loosen the sauce.

Step 5: Combine Everything

Return the cooked chicken to the skillet and stir to coat it in the creamy garlic butter sauce. Add the cooked rigatoni and gently toss until fully combined. Simmer for 1–2 minutes so the flavors meld together.

Step 6: Garnish and Serve

Sprinkle fresh parsley over the Garlic Butter Chicken with Rigatoni and Parmesan before serving. Serve warm with extra Parmesan cheese if desired.