Season cubed chicken breast with salt and black pepper. Coat the chicken in a mixture of all-purpose flour and Italian seasoning.

Heat olive oil and butter in a skillet, then cook the coated chicken until golden brown and cooked through.

In a large pot of salted boiling water, cook rigatoni until al dente, then drain, reserving a bit of pasta water.

In the same skillet, heat olive oil and sauté minced garlic. Add sun-dried tomatoes, tomato paste, chicken broth, and heavy whipping cream.

Season the sauce with salt, pepper, and red chili flakes. Mix in some remaining flour and simmer until thickened.

Add cooked rigatoni and reserved chicken to the sauce, tossing well to combine. Heat gently until warmed through.

Plate the dish, garnish with Parmesan cheese and dried parsley, and serve.