Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente. Just before draining, reserve about 250ml (a cup) of the starchy pasta water. Drain the pasta and set aside. For a perfect al dente bite, check out these tips from BBC Good Food on cooking pasta.

Prepare and Cook the Chicken: While the pasta is cooking, pat the chicken pieces dry with a paper towel and season them generously with salt and pepper. Heat the olive oil in a large, heavy-bottomed frying pan or skillet over a medium-high heat. Add the chicken in a single layer (work in batches if needed to avoid overcrowding) and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.

Start the Sauce: Reduce the heat to medium-low. Add the butter to the same pan. Once it's melted and foaming, add the minced garlic and diced shallot. Sauté gently for 1-2 minutes until fragrant and softened, being careful not to let the garlic burn.

Deglaze the Pan: Pour in the white wine to deglaze the pan, scraping up any delicious browned bits from the bottom with a wooden spoon. Let it simmer for 2-3 minutes until the alcohol has cooked off and the liquid has reduced by about half.

Make it Creamy: Stir in the double cream and the optional red pepper flakes. Bring the sauce to a gentle simmer and let it cook for 3-4 minutes, stirring occasionally, until it starts to thicken slightly. Season with a little salt and pepper.

Combine Everything: Return the cooked chicken to the pan. Add the drained rigatoni and the grated Parmesan cheese. Toss everything together until the pasta and chicken are well-coated in the creamy sauce. This is where I find that pasta water comes in handy. Add a splash or two of the reserved pasta water to the pan to help the sauce emulsify and cling to the rigatoni, creating a silky, luxurious consistency.

Finish and Serve: Stir in most of the chopped fresh parsley, reserving a little for garnish. Taste the sauce and adjust the seasoning if necessary. Serve the Garlic Butter Chicken Rigatoni immediately in warm bowls, topped with a little extra grated Parmesan and the remaining fresh parsley.