1. Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente according to package directions. Drain and set aside.

2. Heat olive oil in a deep skillet over medium-high heat. Season the cubed chicken with salt and pepper, then cook until golden and cooked through, about 5–6 minutes. Remove and set aside.

3. In the same skillet, reduce heat to medium. Melt the butter and add minced garlic. Cook for 1 minute until fragrant.

4. Pour in heavy cream and stir constantly. When it begins to simmer, gradually whisk in Parmesan cheese until the sauce is smooth.

5. Return chicken to the skillet, followed by the cooked rigatoni. Toss to combine and coat with Alfredo sauce.

6. Serve warm with extra Parmesan and optional parsley garnish.