1-Bring a large pot of salted water to a boil. Add 12 ounces rigatoni and cook al dente per package, about 10-12 minutes. Reserve some pasta water, then drain and set aside. Cooking al dente ensures it holds up in the sauce.

2-While pasta boils, cut 2 large boneless, skinless chicken breasts into bite-sized pieces. Season with 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon paprika.

3-In a large skillet over medium heat, warm 2 tablespoons olive oil and 2 tablespoons unsalted butter. Add seasoned chicken and cook 6-8 minutes until golden and cooked through. Remove chicken and set aside.

4-In the same skillet, melt 4 tablespoons unsalted butter. Add 6 cloves minced garlic and sauté 1-2 minutes until fragrant.

5-Pour in 2 cups heavy cream and 1 cup whole milk. Simmer on medium-low until thickened, about 5 minutes.

6-Stir in 1½ cups grated Parmesan cheese, ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon Italian seasoning, and ¼ teaspoon red pepper flakes if using. Mix until smooth. Add reserved pasta water if needed for consistency.

7-Return cooked chicken to the skillet and coat in sauce. Add drained rigatoni, toss gently 2-3 minutes to blend flavors.

8-Garnish with chopped fresh parsley and extra Parmesan. Serve warm right away.