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Cook the rigatoni according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat. Season the chicken with paprika, Italian seasoning, salt, and pepper. Cook the chicken for 5-6 minutes until golden and fully cooked. Remove from skillet and set aside.
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.
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.
Garnish with fresh parsley and serve immediately.
Prep Time 
10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 
4
Calories 
630 kcal per serving
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