Bring a large pot of salted water to a rolling boil over high heat. Add 12 ounces of rigatoni pasta and cook according to package instructions until al dente, about 11-13 minutes. Reserve half a cup of pasta water, drain, and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the boneless, skinless chicken breast pieces with salt and black pepper, then sauté for 5-7 minutes until golden brown and cooked through. Remove from skillet and set aside.

In the same skillet, melt 3 tablespoons of unsalted butter over medium heat. Add 4 cloves of minced garlic and sauté for about 30 seconds until fragrant. Pour in ½ cup of chicken broth and let it simmer for about 2 minutes.

Stir in 1 cup of heavy cream and let it simmer for 3-4 minutes until slightly thickened. Add ¾ cup of freshly grated Parmesan cheese, mixing until smooth and creamy.

Return the cooked chicken and rigatoni to the skillet, tossing everything together gently to coat in the sauce. Allow to simmer for an additional 1-2 minutes.

Remove from heat and garnish with chopped fresh parsley and extra grated Parmesan on top. Serve immediately.