1. Cut chicken breasts into bite-sized pieces. Season with salt, pepper, and Italian seasoning.

2. Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Sear chicken until golden and fully cooked. Remove and set aside.

3. In a large pot, bring salted water to a boil and cook rigatoni until al dente. Reserve 1/4 cup of pasta water, then drain.

4. In the same skillet, melt remaining butter and sauté minced garlic until fragrant (about 1 minute).

5. Pour in heavy cream and whisk until smooth. Let simmer for 2–3 minutes.

6. Add parmesan and mozzarella cheese. Stir until melted and sauce thickens. Add reserved pasta water if needed.

7. Toss cooked rigatoni into the Alfredo sauce to coat evenly.

8. Add chicken bites back into the skillet or layer on top for serving.

9. Garnish with chopped parsley and red pepper flakes before serving.