1. Cut chicken breasts into bite-sized cubes. Season with salt and black pepper.

2. Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden and fully cooked. Remove and set aside.

3. In a large pot, bring salted water to a boil and cook rigatoni according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.

4. In the same skillet used for the chicken, melt butter over medium-low heat. Add minced garlic and sauté for 1 minute until fragrant.

5. Pour in heavy cream and reserved pasta water. Bring to a gentle simmer.

6. Add Parmesan cheese and whisk until melted and the sauce is creamy. Adjust seasoning as needed.

7. Return cooked chicken to the skillet, then add the drained rigatoni. Toss everything together until fully coated in sauce.

8. Garnish with fresh parsley and more Parmesan before serving hot.