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

2. Heat olive oil in a large skillet over medium-high heat. Add cubed chicken, season with salt and pepper, and cook until golden brown on all sides, about 6–8 minutes. Remove chicken and set aside.

3. Reduce heat to medium. In the same skillet, melt butter and sauté minced garlic for 1–2 minutes until fragrant.

4. Pour in heavy cream and stir, simmering gently for 3–4 minutes. Add Parmesan cheese and stir until melted and smooth.

5. Return the cooked chicken to the skillet, then add the drained rigatoni. Toss gently to coat the pasta in the creamy garlic butter sauce.

6. Simmer everything together for 2–3 more minutes. Garnish with chopped parsley if desired and serve hot.