Creamy Parmesan Chicken with Rigatoni Pasta

Cook the rigatoni according to package instructions. Drain and set aside.
Cook the Chicken:

In a large skillet, heat olive oil over medium-high heat. Season the chicken with paprika, Italian seasoning, salt, and black pepper. Cook the chicken for 5-6 minutes until golden and fully cooked. Remove from the skillet and set aside.
Prepare the Sauce:

In the same skillet, add butter and minced garlic. Sauté for about 1 minute until fragrant.
Pour in the chicken broth and heavy cream, stirring to combine. Bring to a simmer and cook for 3-4 minutes until the sauce thickens slightly.
Finish the Dish:

Stir in the grated Parmesan cheese until melted and the sauce becomes creamy.
Add the cooked chicken back to the skillet and toss in the rigatoni, ensuring everything is coated in the sauce.
Serve:

Garnish with fresh parsley and serve immediately.
Serving and Storage Tips