Bring a large pot of salted water to a boil.

Add in the rigatoni and cook until al dente, reserving 1 cup of pasta water.

While the pasta is cooking, get started on the chicken and sauce.

Add 1 tablespoon of avocado oil to a mixing bowl. Add the garlic and herb seasoning, cajun seasoning smoked paprika, salt, and pepper to the oil. Mix together to combine.

Cover the chicken breasts with the seasoning mixture until they are fully coated on both sides.

Heat a large skillet over medium-high heat. Add in the remaining avocado oil.

Place the chicken breasts in the skillet and cook for about 5 minutes. Flip the chicken over and cook for an additional 5 minutes. While the chicken is cooking on the second side, add 1 tablespoon of butter.

Baste the chicken with the butter from the skillet while it cooks on the second side. You want a good sear and for it to be cooked all the way through.

Remove the chicken from the skillet, set it aside, and cover it until you need it. Turn the heat of the skillet down to medium.

Add the remaining butter to the skillet you just removed the chicken from.

Add in the garlic and let it saute for about 1 minute, just until fragrant.

Add the tomato paste and mix to combine.

Pour in the chicken stock and deglaze the pan, making sure to get all the little bits up from the bottom of the skillet. There's flavor in that!

Pour in the heavy cream and mix to combine.

Once that's heated and mixed through, add 3/4 cup of parmesan cheese and mix until smooth and creamy.

Add the sauce to the cooked rigatoni and mix to combine. Slowly add in a bit of the reserved pasta water as needed to loosen up the sauce.