Preparation Steps

• Cook the rigatoni according to package directions until al dente. Drain and set aside.
• In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chicken pieces and cook until golden brown and cooked through, about 7-10 minutes.
• Stir in the minced garlic and cook for another minute until fragrant.
• Pour in the heavy cream and bring to a simmer. Reduce heat and stir in the Parmesan cheese, along with the remaining butter, salt, and pepper.
• Add the cooked rigatoni to the skillet, stirring until well coated with the sauce.
• Garnish with fresh parsley before serving.