1. Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt, pepper, and Italian seasoning.

2. Sear chicken for 6–7 minutes per side, or until golden brown and cooked through. Remove from pan and let rest.

3. Meanwhile, bring a large pot of salted water to a boil. Cook rigatoni according to package directions until al dente. Drain and set aside.

4. In the same skillet used for the chicken, reduce heat to medium. Add butter and allow it to melt.

5. Stir in the minced garlic and sauté for 1–2 minutes until fragrant.

6. Pour in the heavy cream and simmer for 3–5 minutes until slightly thickened.

7. Slowly whisk in the Parmesan cheese until melted and smooth. Season to taste with salt and pepper.

8. Slice the rested chicken into bite-sized pieces.

9. Add the chicken and rigatoni to the Alfredo sauce, tossing to coat evenly and heat through.

10. Serve immediately with fresh parsley and extra Parmesan if desired.