Bring a large pot of salted water to a rolling boil, then add the rigatoni. Cook according to package instructions until al dente, usually about 10-12 minutes. Reserve ½ cup of the pasta water, then drain the rigatoni.

In a large skillet, heat a tablespoon of olive oil over medium-high heat. Season the chicken breasts with salt, black pepper, and Italian seasoning. Cook for 5-7 minutes on each side until golden brown. Transfer chicken to a plate and keep warm.

Reduce heat to medium, add butter to the same skillet. Once melted, add minced garlic and sauté for about 30 seconds until fragrant.

Pour in chicken broth, bring to a gentle simmer, scraping the bottom of the skillet. Let it simmer for about 2 minutes.

Add heavy cream to the skillet, stirring well. Allow the sauce to thicken for about 3-4 minutes.

Stir in Parmesan cheese until melted. If the sauce is too thick, gradually add reserved pasta water.

Return chicken to the skillet with sauce, add cooked rigatoni, and toss until well-coated.

Plate up your dish, garnish with additional Parmesan, parsley, and red pepper flakes if desired. Serve warm.