Step 1: Cook the Pasta

Begin by cooking the rigatoni pasta in a large pot of salted water. Bring the water to a boil, then add the pasta and cook it according to the package instructions, typically about 9-11 minutes, until it’s al dente. Once cooked, drain the pasta, but save a little pasta water in case you need it later to adjust the sauce. Set the pasta aside.

Step 2: Cook the Chicken

While the pasta cooks, heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the skillet is hot, add the bite-sized chicken pieces and season them with salt and pepper. Cook the chicken for about 6-8 minutes, stirring occasionally, until the chicken is cooked through and golden brown on the outside. Once done, remove the chicken from the skillet and set it aside.

Step 3: Make the Garlic Butter Sauce

In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and sauté it for about 1 minute, or until fragrant. Be sure to keep an eye on it so it doesn’t burn. Once the garlic is fragrant, pour in the heavy cream, stirring constantly. Allow the cream to simmer for 3-4 minutes, letting it thicken slightly.

Step 4: Add Parmesan and Italian Seasoning

Stir in the grated Parmesan cheese and Italian seasoning. Keep stirring until the cheese has fully melted into the sauce, creating a creamy, luscious texture. Taste the sauce, and if necessary, add more salt and pepper to suit your preferences.

Step 5: Combine Everything

Add the cooked chicken back into the skillet and toss it in the garlic butter sauce, ensuring that it’s fully coated. Then, add the drained rigatoni pasta and toss everything together to combine. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up. Let everything cook together for another 1-2 minutes so the flavors meld.