Step 1: Cook the rigatoni pasta according to package instructions until al dente. Drain and set aside, reserving about 1 cup of pasta water.

Step 2: While the pasta is cooking, season the chicken pieces with salt, pepper, and Italian seasoning. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the chicken and cook for 5-7 minutes, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Step 3: In the same skillet, add the remaining 1 tablespoon of butter and minced garlic. Sauté for 1-2 minutes, or until the garlic becomes fragrant. Be careful not to let the garlic burn, as it can turn bitter.

Step 4: Pour in the chicken broth and bring it to a simmer, scraping the bottom of the skillet to release any browned bits left from the chicken. This will add even more flavor to the sauce. Stir in the heavy cream and bring the sauce to a gentle simmer for about 3-4 minutes, allowing it to thicken slightly.

Step 5: Stir in the grated Parmesan cheese until it melts into the sauce, creating a smooth and creamy texture. Add the cooked chicken back to the skillet, along with the drained rigatoni pasta. Toss everything together, adding reserved pasta water as needed to thin the sauce to your desired consistency.

Step 6: Once everything is well combined, taste and adjust seasoning with salt and pepper. Garnish with fresh chopped parsley for a touch of color and serve immediately. Enjoy your creamy, savory Garlic Butter Chicken with Parmesan Rigatoni Pasta!