Preheat oven to 375°F (190°C). Grease a 9x13 baking dish lightly with cooking spray.

Bring a large pot of salted water to a boil. Cook rigatoni to al dente according to package instructions. Reserve 1/2 cup pasta water, then drain.

While pasta cooks, season chicken cubes with salt, pepper, garlic powder, and onion powder.

Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and sear for 4-5 minutes until golden and cooked through. Remove chicken and set aside.

In the same skillet, lower heat to medium. Deglaze with chicken broth, scraping up brown bits. Add heavy cream and simmer for 2-3 minutes to thicken slightly.

Stir in pesto and parmesan cheese until smooth and combined. Return chicken and cooked pasta to the skillet (or a large bowl) and toss to coat thoroughly.

Pour mixture into the prepared baking dish. Top evenly with shredded mozzarella cheese.

Bake for 15-20 minutes until cheese is bubbly and melted. Optional: Broil for 2 minutes for golden spots.

Garnish with fresh parsley or basil before serving.