In a mixing bowl, coat the boneless, skinless chicken breasts with olive oil and season generously with garlic powder, onion powder, dried oregano, salt, and pepper. Let marinate for about 10 minutes.

Heat a large skillet over medium-high heat, add olive oil, and then the seasoned chicken breasts. Cook for about 3-4 minutes per side until they turn golden brown and are cooked through.

In the same skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Pour in ½ cup of dry white wine, scraping the bottom of the skillet. Allow the wine to simmer for about 2-3 minutes.

Reduce heat to medium-low, stir in 1 cup of heavy cream and ½ cup of chicken broth. Let it simmer for 5-7 minutes until the sauce thickens.

Gradually stir in 1 cup of grated Parmesan cheese, a pinch of ground nutmeg, and chopped fresh parsley. Mix until the cheese melts and the sauce is creamy.

Bring a large pot of salted water to a boil and cook the rigatoni until al dente, about 10-12 minutes. Reserve about a cup of pasta water before draining.

Drain the rigatoni and add it directly to the skillet with the creamy sauce and sliced chicken. Toss together, adding reserved pasta water if needed.

Transfer to serving plates, garnishing with additional parsley and Parmesan cheese. Enjoy warm.