Step 1: Cook your pasta
Bring a large pot of salted water to a boil and cook the rigatoni until just shy of al dente (about a minute less than package directions). Drain and set aside, reserving ½ cup of the starchy pasta water.

Step 2: Sear the chicken
While the pasta’s cooking, heat a large skillet over medium-high heat with a drizzle of olive oil and 1 tablespoon butter. Add the chicken pieces, season with salt and pepper, and sear until golden and cooked through—about 5–6 minutes. Remove and set aside.

Step 3: Make that garlic butter magic
In the same skillet, reduce heat to medium. Add the remaining 3 tablespoons butter and the minced garlic. Cook for about 1 minute until fragrant (don’t let it brown!). If using, splash in a bit of white wine and let it reduce slightly.

Step 4: Build the sauce
Pour in the chicken broth and bring to a simmer. Let it bubble for 2–3 minutes, then stir in the heavy cream and red pepper flakes. Simmer until slightly thickened, about 5 minutes.

Step 5: Bring it all together
Return the cooked chicken to the skillet and stir in the Parmesan. Add the rigatoni and toss everything together until the pasta is coated and glossy. If it’s too thick, splash in some reserved pasta water to loosen it up.

Step 6: Serve and devour
Finish with chopped parsley or basil, more Parmesan if your soul says yes, and a little extra cracked pepper. Serve hot, creamy, and unapologetically garlicky.