1. Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, according to package instructions. Drain and reserve ½ cup of pasta water.

2. While the pasta cooks, heat 1 tablespoon of butter in a large skillet over medium-high heat. Season the chicken with salt and pepper, then sear until golden and cooked through, about 6–8 minutes. Remove and set aside.

3. Reduce heat to medium and melt the remaining butter in the skillet. Add minced garlic and sauté for 1–2 minutes until fragrant and lightly golden.

4. Slowly stir in the heavy cream. Simmer for 3–4 minutes until slightly thickened. Add parmesan cheese and stir until smooth.

5. Return cooked chicken to the skillet. Add drained rigatoni and toss to coat everything evenly in the sauce.

6. Use a splash of reserved pasta water to loosen the sauce, if needed.

7. Simmer everything together for another 2–3 minutes on low heat.

8. Garnish with parsley and additional parmesan before serving.