1-Bring a large pot of salted water to a boil. Cook 12 ounces rigatoni pasta until al dente. Drain, reserving about ½ cup pasta water. Set aside.

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

3-Heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 6-8 minutes. Remove chicken from skillet.

4-In the same skillet, melt 4 tablespoons unsalted butter. Sauté 6 minced garlic cloves briefly until fragrant.

5-Add 2 cups heavy cream and 1 cup whole milk. Simmer gently for about 5 minutes until thickened.

6-Stir in 1 ½ cups grated Parmesan cheese, ½ teaspoon salt (adjust to taste), ½ teaspoon black pepper, ½ teaspoon Italian seasoning, and ¼ teaspoon red pepper flakes (optional). Use reserved pasta water if needed to adjust thickness.

7-Return chicken to the skillet. Add cooked rigatoni and toss to coat evenly. Cook 2-3 more minutes to combine flavors.

8-Remove from heat. Garnish with chopped fresh parsley and extra Parmesan cheese. Serve immediately.