1. Bring a large pot of salted water to a boil and cook rigatoni according to package instructions until al dente. Drain and reserve 1/2 cup of pasta water.

2. Season chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil in a skillet over medium-high and cook chicken 5–6 minutes per side until golden and fully cooked. Remove and slice.

3. Steam or blanch broccoli until just tender (4–5 minutes). Set aside.

4. In the same skillet, melt butter over medium heat. Add garlic and sauté until fragrant (30 seconds).

5. Pour in heavy cream and bring to a gentle simmer. Let cook for 4–5 minutes until slightly thickened.

6. Reduce heat and stir in Parmesan cheese until fully melted. Add salt and pepper to taste. Use reserved pasta water to loosen sauce if needed.

7. Add pasta, chicken, and broccoli to the skillet. Toss well to coat everything in the sauce.

8. Transfer to a baking dish, sprinkle mozzarella on top, and bake at 375°F for 10–15 minutes until bubbly and golden (optional but recommended).

9. Serve warm and enjoy creamy comfort in every bite.