Prepare the Pasta:

• Bring a large pot of salted water to a boil.

• Cook the rigatoni until al dente, according to package instructions.

• Reserve ¼ cup of pasta water, then drain and set aside.

Cook the Chicken:

• Season chicken breasts with salt, pepper, and Italian seasoning.

• In a large skillet over medium-high heat, add olive oil.

• Sear chicken for about 4–5 minutes per side until golden and fully cooked (internal temp 165°F).

• Remove chicken from the skillet and set aside to rest. Slice before adding back later.

Make the Garlic Butter Sauce:

• Reduce heat to medium. Add butter to the same skillet.

• Once melted, add minced garlic and sauté for 1–2 minutes until fragrant (don’t burn!).

• Stir in thyme, then slowly pour in heavy cream. Simmer gently for 2–3 minutes.

• Gradually whisk in parmesan cheese until fully melted and smooth.

• Season with salt and pepper. If sauce is too thick, add reserved pasta water a little at a time.

Combine Everything:

• Add the sliced chicken and cooked rigatoni to the skillet.

• Toss well to coat everything in the creamy sauce.

• Let simmer for another 2–3 minutes to let the flavors meld.

Serve:

• Plate the pasta and chicken.

• Garnish with chopped parsley and extra parmesan.

• Serve hot and enjoy!