Bring a large pot of salted water to a boil. Add 1 pound of penne rigate and cook until al dente, about 10-12 minutes. Reserve 1/2 cup of pasta water before draining. Drain the pasta and set aside.

Pat 1.5 pounds of boneless skinless chicken breasts dry. In a skillet, heat 2 tablespoons of olive oil over medium-high heat. Add chicken in a single layer and sear for 3-4 minutes until golden brown. Flip and cook until fully cooked, about another 3-4 minutes. Remove chicken and let rest.

In the same skillet, reduce heat to medium. Add 2 minced garlic cloves and sauté for 1 minute. Pour in 2 cups of heavy cream, stirring to combine. Simmer for 5-7 minutes until thickened. Stir in 1 cup of Parmesan cheese until smooth.

Add the drained penne to the sauce, tossing to coat. If too thick, add reserved pasta water until desired consistency is reached. Chop chicken and gently mix into the pasta.

Plate the pasta and chicken, and garnish with chopped parsley and coarse black pepper. Serve warm.