Fill a large pot with salted water and bring it to a boil. Add rigatoni and cook according to package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add sliced garlic sausage and cook for 5-7 minutes until browned. Remove sausage and set aside.

In the same skillet, sauté minced garlic until fragrant, about 1 minute.

Add heavy cream and chicken broth to the skillet, stirring to combine. Simmer gently over medium-low heat.

Gradually add Parmesan cheese, stirring constantly until the sauce is smooth and thick. Season with salt and pepper to taste.

Return pasta and sausage to the skillet, tossing to coat. Garnish with parsley and serve hot.