1. In a mixing bowl, combine chicken chunks with olive oil, garlic, paprika, Italian seasoning, salt, pepper, and lemon juice. Marinate for at least 30 minutes.

2. Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Reserve ½ cup pasta water, then drain and set aside.

3. Heat a cast iron or grill pan over medium-high heat. Sear marinated chicken on all sides until cooked through (about 4–5 minutes per side). In the last minute, sprinkle Parmesan over the chicken. Let it melt and crust. Remove and keep warm.

4. In a large skillet, melt butter over medium heat. Add minced garlic and cook for 30 seconds. Stir in flour and cook 1 minute.

5. Gradually whisk in warm milk and cream, stirring constantly until smooth and slightly thickened.

6. Reduce heat and stir in Parmesan and mozzarella until melted. Season with salt, pepper, Italian seasoning, and red pepper flakes.

7. Add reserved pasta water as needed to loosen the sauce.

8. Stir in the cooked rigatoni. Let it simmer for 1–2 minutes to absorb the sauce.

9. Plate the pasta and top with seared garlic Parmesan chicken. Garnish with chopped parsley and more Parmesan.

10. Serve hot and enjoy!