Step 1: Bring a large pot of salted water to a boil and cook the rigatoni until it’s al dente. Once it’s done, scoop out about 1 cup of the pasta water and set it aside. Drain the rest and keep the pasta warm.

Step 2: While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer and let them sear without stirring for about 2–3 minutes to get that golden crust. Flip them and cook for another 3–4 minutes until fully cooked through. Sprinkle lightly with salt and black pepper while they cook. Once done, transfer the chicken to a plate and cover it to keep warm.

Step 3: In the same skillet, lower the heat to medium and melt the butter in the leftover bits from the chicken. Add the minced garlic and cook just until fragrant, about 30 seconds to 1 minute. Don’t let it brown; you just want that rich, buttery garlic aroma filling your kitchen.

Step 4: Sprinkle in the Italian seasoning, garlic powder, salt, and pepper. Stir to coat everything, then slowly pour in the heavy cream and chicken broth. Let the mixture warm up and start to bubble gently around the edges.

Step 5: Add the softened cream cheese and whisk until it fully melts into the sauce. It will start to thicken slightly and turn smooth and velvety.

Step 6: Now stir in the grated Parmesan and shredded mozzarella, one handful at a time, letting each addition melt completely before adding more. The sauce should look creamy, glossy, and thick enough to coat a spoon. If it feels too thick, whisk in a splash or two of the reserved pasta water until it reaches your perfect consistency.

Step 7: Toss the cooked rigatoni right into the skillet with the sauce. Stir well so every piece is coated with that rich garlic-Parmesan flavor. Then add the cooked chicken back in, gently folding everything together until the chicken is evenly mixed and glossy with sauce.

Step 8: Spoon the pasta and chicken onto plates while it’s still steaming hot. Sprinkle a little more grated Parmesan over the top and, if you like, a pinch of dried parsley for color.

Step 9: Serve it immediately while the sauce is at its creamiest. It pairs perfectly with warm bread or a simple green salad.