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Cut chicken breast in half so that they cook faster.
Season with garlic powder, onion powder, paprika, and salt.
Cook chicken over a high heat pan with 1 tbsp of oil for 2.5 minutes on each side. Set aside while we cook pasta.
Begin to cook pasta according to package instructions in a pot of salty boiling water. We want it al dente which means about 80% cooked.
Into the same pan, add oil, chopped onions and garlic. Stir 1 minute over med heat.
Add tomato paste, stir 1 minute.
Add milk and heavy cream bring up to a simmer.
Add cooked pasta along with ⅓ cup of pasta water and fully incorporate the sauce with rigatoni. If the sauce is not thick enough, just let is simmer longer. If it is too thick, add more water.
Season with salt and pepper to taste, add grated parmesan.
Top with chopped chicken breast, and parsley.