Grill the Chicken:
Preheat your grill or grill pan to medium-high heat. Brush the chicken with olive oil and season with garlic powder, paprika, salt, and pepper. Grill for 5–6 minutes per side or until cooked through. Let it rest for a few minutes, then slice thinly.Cook the Pasta:
In a large pot of salted boiling water, cook rigatoni according to package directions. Drain and set aside.Make the Creamy Sauce:
In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds. Pour in the heavy cream and milk, stirring until warmed through. Add mozzarella and Parmesan, stirring until melted and smooth. Season with salt and pepper.Combine Everything:
Toss the cooked rigatoni in the creamy cheese sauce until fully coated. Add the sliced grilled chicken on top and let it warm through for a minute.Serve:
Garnish with chopped parsley and extra Parmesan cheese if desired. Serve warm and enjoy every creamy, cheesy bite!
