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Cook the rigatoni in boiling, salted water following package directions, drain and set aside. Melt the butter in a heavy saucepan. Add 1/4 cup of the Parmesan cheese, egg yolks, cream, salt, pepper, and chicken. Stir until chicken is well coated. Place rigatoni in large saucepan. Stir in hot chicken mixture, mixing well. Simmer for 15 minutes, stirring occasionally. Serve in soup bowls. Sprinkle with remaining Parmesan cheese. Serves 4 - 6