Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside.

Reserve 1/2 cup of pasta water.

In a skillet, heat olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes.

Add minced garlic to the skillet with the sausage and sauté for 1 minute until fragrant.

Pour in the chicken broth and bring to a simmer. Stir in the heavy cream, parmesan cheese, Italian seasoning, salt, and pepper. Cook for 3-5 minutes until the sauce thickens slightly.

Add the cooked rigatoni to the skillet and toss to coat in the sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Serve hot, garnished with chopped parsley and additional parmesan cheese.