1. Bring a large pot of salted water to a boil. Cook the rigatoni until just al dente. Reserve ½ cup of pasta water before draining. Set pasta aside.

2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Toss chicken with garlic powder, salt, pepper, and Italian seasoning. Cook for 5–7 minutes, or until fully cooked. Remove chicken and set aside.

3. In the same skillet, reduce heat to medium and add butter and minced garlic. Sauté for 1–2 minutes until fragrant.

4. Pour in heavy cream and milk, stirring to combine. Let it simmer for 2–3 minutes.

5. Add cubed Velveeta to the cream mixture and stir until melted. Then add mozzarella and Parmesan, stirring until smooth and creamy. Add reserved pasta water as needed to thin the sauce.

6. Return cooked chicken and pasta to the skillet. Stir gently until everything is coated in the sauce. Cook for another 1–2 minutes.

7. Taste and adjust seasoning if needed. Remove from heat and garnish with chopped parsley or basil.

8. Serve immediately while hot and cheesy.