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Cook the rigatoni in salted boiling water until al dente. Drain and set aside.
Season the chicken with salt and pepper.
In a large skillet over medium-high heat, melt 2 tbsp butter and 1 tbsp olive oil. Add the chicken and cook until browned and cooked through, about 8 minutes. Transfer to a plate.
Reduce the heat to medium. Add the remaining butter. Sauté the onion until soft, then add the garlic and cook for 30 seconds.
Sprinkle the flour over the mixture and cook, stirring constantly, for 1 minute.
Whisk in the heavy cream and chicken broth. Bring to a simmer and cook until slightly thickened.
Add the cream cheese and stir until melted.
Stir in the Parmesan, mozzarella, cheddar cheese, garlic powder, and Italian seasoning until creamy.
Return the chicken and rigatoni to the skillet. Toss to coat in the sauce.
Season with salt and pepper. Garnish with chopped parsley.