1. Cut chicken breasts into bite-sized cubes. In a bowl, toss with olive oil, paprika, Italian seasoning, salt, and black pepper. Let it marinate while preparing other ingredients.

2. In a large skillet over medium-high heat, sear the seasoned chicken in batches until golden and cooked through. Remove and set aside.

3. Cook rigatoni in salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.

4. In a saucepan, melt butter and sauté minced garlic until fragrant (about 1 minute). Pour in heavy cream, stir, and bring to a gentle simmer.

5. Gradually whisk in Parmesan cheese until melted and smooth. Let it simmer until slightly thickened.

6. Return the chicken to the skillet. Pour the Alfredo sauce over and add cooked rigatoni. Toss to coat everything evenly. Add pasta water if sauce is too thick.

7. Garnish with chopped parsley and optional crushed red pepper flakes. Serve hot and enjoy!