Follow these simple steps to bring the Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce to life:

1. Cook the Pasta: In a large pot of boiling salted water, cook the rigatoni according to the package instructions until al dente. Drain and set aside.
2. Prepare the Chicken: While the pasta cooks, season the chicken breasts with salt, pepper, and Italian seasoning on both sides.
3. Cook the Chicken: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the seasoned chicken breasts and cook for about 6-7 minutes on each side or until they are golden brown and fully cooked. Remove from the skillet and let rest.
4. Make the Garlic Butter: In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant.
5. Create the Sauce: Pour in the heavy cream and bring to a gentle simmer. Stir to combine with the garlic and butter.
6. Add the Cheese: Gradually whisk in the grated parmesan cheese until melted and the sauce is smooth. Season with salt and pepper to taste.
7. Combine Ingredients: Slice the cooked chicken and add it back into the skillet. Then, add the drained rigatoni. Toss everything together to coat the pasta and chicken evenly with the sauce.
8. Adjust Consistency: If the sauce is too thick, add a little pasta water to reach your desired consistency.
9. Serve Immediately: Remove from heat and garnish with chopped parsley for a fresh touch.
10. Enjoy: Dish out generous portions on plates or bowls and serve hot!