1. Start by bringing a large pot of salted water to a boil. Cook the rigatoni until al dente according to the package instructions. Reserve one cup of the pasta water, then drain the pasta and set it aside.
2. While the pasta cooks, prepare the chicken. Pat the boneless, skinless chicken breasts dry and, if necessary, butterfly and slice into thinner pieces. Season both sides generously with salt, pepper, Italian seasoning, and a dash of paprika.
3. Heat two tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned chicken to the skillet in a single layer and cook for 4–5 minutes on each side until golden brown and fully cooked (165°F internal temperature). Remove the chicken from the skillet and set it aside.
4. Lower the heat to medium and add the unsalted butter to the same skillet. Once melted, add the minced garlic and stir continuously for 1–2 minutes until fragrant but not brown.
5. Pour the chicken broth into the skillet to deglaze the pan, scraping up any browned bits for added flavor. Allow the broth to simmer for a minute.
6. Add the heavy cream to the skillet and stir gently until well combined. Let the mixture simmer for a few minutes, allowing the sauce to thicken slightly.
7. Gradually add the grated Parmesan cheese to the sauce, whisking until it becomes creamy and smooth. Adjust the consistency of the sauce as needed by adding some of the reserved pasta water.
8. Return the cooked chicken to the skillet, tossing to coat each piece in the creamy sauce. Add the cooked rigatoni and gently stir to evenly coat the pasta in the garlic butter sauce.
9. Turn off the heat and garnish the dish with freshly chopped parsley. If desired, sprinkle extra Parmesan cheese on top for an added touch of flavor.
10. Serve immediately, plating generous portions and pairing with garlic bread or a fresh side salad for a complete and comforting meal. Enjoy!