Boil the Rigatoni: Start by bringing a large pot of salted water to a boil. Add the rigatoni and cook according to the package directions until al dente. Reserve ½ cup of pasta water before draining, then set the pasta aside.

Cook the Chicken: While the pasta cooks, heat olive oil in a large skillet over medium heat. Season the diced chicken with salt and pepper, then add it to the skillet. Cook for 5–7 minutes until the chicken is golden brown and cooked through. Remove the chicken from the pan and set aside.

Sauté the Garlic: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn it, as garlic can turn bitter quickly.

Create the Sauce: Lower the heat to medium-low and slowly stir in the heavy cream. Let it simmer gently for 2–3 minutes. Then, mix in the grated Parmesan cheese and Italian seasoning. Stir until the sauce is smooth and creamy.

Combine Pasta and Chicken: Return the cooked chicken to the skillet. Add the drained rigatoni and toss everything together until well coated. If the sauce seems too thick, gradually add some reserved pasta water to loosen it up and enhance the creaminess.

Finish and Serve: Once everything is well mixed and heated through, remove from heat. Garnish with freshly chopped parsley and serve hot.