Step 1: Cook the Pasta

1. Bring a large pot of water to a boil. Add 1 tbsp salt and 1 tbsp olive oil.
2. Add the rigatoni pasta and cook according to package instructions until al dente.
3. Drain the pasta in a colander and set aside.

Step 2: Prepare the Chicken

1. Season the chicken breasts with salt, pepper, and paprika.
2. Heat 1 tbsp olive oil in a large skillet over medium heat.
3. Cook the chicken for 6-7 minutes per side, or until fully cooked (internal temperature of 165°F or 75°C).
4. Remove the chicken from the skillet, let it rest for 5 minutes, then slice it into bite-sized pieces.

Step 3: Make the Cheese Sauce

1. In the same skillet, melt 2 tbsp butter over medium heat.
2. Add 2 tbsp flour and whisk continuously for 1-2 minutes to create a roux.
3. Slowly pour in the milk and heavy cream, whisking constantly to avoid lumps.
4. Add garlic powder, onion powder, oregano, basil, salt, and pepper. Stir well.
5. Bring the mixture to a gentle simmer, then reduce the heat to low.
6. Gradually add the mozzarella, cheddar, and Parmesan cheeses, stirring until melted and smooth.

Step 4: Combine Pasta, Chicken, and Sauce

1. Add the cooked rigatoni and sliced chicken to the cheese sauce.
2. Gently toss everything together until the pasta and chicken are evenly coated.

Step 5: Serve or Bake (Optional)

1. For a baked version, transfer the mixture to a greased baking dish.
2. Top with extra cheese and bake at 375°F (190°C) for 15-20 minutes, or until bubbly and golden.
3. Garnish with fresh parsley and serve hot.