Season the chicken

• Pat the chicken dry and pound to an even thickness.
• Coat with olive oil, then season on both sides with paprika, garlic powder, onion powder, Italian seasoning, salt, black pepper and cayenne.

Boil the pasta

• Boil the rigatoni in salted water until just shy of al dente.
• Save at least 1/2 cup pasta water before draining, then set the pasta aside.

Sear the chicken

• Heat a large pan over medium heat for a few minutes, add olive oil and increase to medium-high.
• Add the chicken and sear for 3–4 min per side until golden, reducing the heat if needed, and cook through.
• Set aside to rest.

Build the sauce base

• Reduce the heat to medium, melt the butter in the same pan, scraping up the fond.
• Add the shallot and cook for 5 min.
• Add the garlic and cook for 1 more min.

Make the creamy sauce

• Reduce the heat to medium-low and slowly pour in the cream.
• Add the chicken bouillon powder, paprika, garlic powder, Italian seasoning and black pepper, then simmer for 2–3 min.
• Reduce the heat to low, add the Parmesan and stir until smooth.

Toss and serve

• Add the pasta and 1/4 cup pasta water, tossing over low heat until the sauce is silky, adding more pasta water as needed.
• Slice the chicken, add it on top and finish with more Parmesan and fresh parsley.