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

2. Season chicken breasts with salt and pepper. In a large skillet over medium-high heat, melt 1 tablespoon of butter. Add chicken and sear both sides until golden and cooked through, about 5–6 minutes per side. Remove from skillet, let rest, then slice into bite-sized pieces.

3. In the same skillet, reduce heat to medium. Add remaining butter and minced garlic. Sauté until fragrant, about 1–2 minutes, without browning the garlic.

4. Pour in heavy cream and bring to a gentle simmer. Stir frequently to prevent scorching. Add grated Parmesan and stir until melted and smooth.

5. Return pasta and chicken to the skillet. Toss everything together until coated evenly in the sauce. Adjust salt and pepper to taste. Garnish with parsley if desired. Serve warm.