Making Garlic Butter Chicken Rigatoni with Creamy Parmesan Sauce is straightforward. Just follow these steps:

1. Cook the Pasta: In a large pot, boil salted water and cook the rigatoni according to package instructions until al dente. Drain and set aside.
2. Sauté Chicken: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chicken pieces and season with salt and pepper. Cook until golden brown and cooked through, about 5 to 7 minutes. Remove from the pan and set aside.
3. Prepare Garlic Butter: In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the minced garlic. Sauté until fragrant, about 1 minute, being careful not to burn it.
4. Create the Sauce: Pour in the heavy cream and bring to a simmer. Reduce the heat to low and add the grated Parmesan cheese, stirring until it melts and the sauce is creamy.
5. Combine Ingredients: Add the cooked chicken back into the sauce, along with the cooked rigatoni. Toss everything together until the pasta is evenly coated with the sauce.
6. Season: Taste and adjust seasoning with additional salt, pepper, and dried herbs if desired.
7. Serve Immediately: Garnish with chopped parsley before serving to add a fresh touch.

By carefully following these steps, you’ll create a dish that embodies all the excellent qualities of Garlic Butter Chicken Rigatoni with Creamy Parmesan Sauce in no time.