Cook Pasta:
Bring a large pot of salted water to a boil. Cook rigatoni according to package directions. Drain and set aside.

Cook Chicken:
In a large skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper. Cook for 6–8 minutes, or until browned and cooked through. Remove and set aside.

Make Garlic Butter Base:
In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1–2 minutes until fragrant.

Make Sauce:
Sprinkle in flour and whisk for 1 minute. Slowly add chicken broth and heavy cream, whisking continuously. Stir in Italian seasoning and bring to a simmer.

Add Cheese:
Reduce heat to low. Stir in Parmesan cheese until melted and sauce thickens.

Combine Everything:
Return cooked chicken and rigatoni to the skillet. Toss to coat everything in the creamy sauce.

Serve:
Garnish with fresh parsley and serve warm.