1-Step 1: Cook the Rigatoni Bring a large pot of well-salted water to a boil. Add 12 ounces (340 g) rigatoni pasta and cook until al dente, following package times. Reserve about 1/2 cup (120 ml) pasta cooking water, then drain the pasta.

2-Step 2: Season and Cook the Chicken Cut 2 large boneless, skinless chicken breasts (450 to 600 g total) into bite-sized pieces. Season with 1 teaspoon (5 ml) garlic powder, 1 teaspoon (5 ml) onion powder, 1/2 teaspoon (2.5 ml) salt, 1/2 teaspoon (2.5 ml) black pepper, and 1 teaspoon (5 ml) paprika. Heat 2 tablespoons (30 ml) olive oil and 2 tablespoons (28 g) unsalted butter in a skillet over medium-high heat. Cook chicken until golden and cooked through, about 6 to 8 minutes. Remove and set aside.

3-Step 3: Make the Garlic Butter Base In the same skillet, melt 4 tablespoons (56 g) unsalted butter. Add 6 cloves minced garlic (18 g) and sauté for 30 seconds to 1 minute until fragrant.

4-Step 4: Build and Thicken the Sauce Add 2 cups (480 ml) heavy cream and 1 cup (240 ml) whole milk. Simmer on medium-low for about 5 minutes until slightly thickened. Stir in 1 1/2 cups (150 g) grated Parmesan cheese, 1/2 teaspoon (2.5 ml) salt, 1/2 teaspoon (2.5 ml) black pepper, 1/2 teaspoon (2.5 ml) Italian seasoning, and 1/4 teaspoon (1.25 ml) red pepper flakes if using. Mix until smooth and creamy. Adjust with reserved pasta water for consistency.

5-Step 5: Combine Everything Return chicken to the skillet and coat in sauce. Add drained rigatoni and toss well. Cook 2 to 3 more minutes for flavors to meld.

6-Step 6: Garnish and Serve Remove from heat. Top with chopped fresh parsley and extra grated Parmesan. Serve warm.