Chicken Parmesan Rigatoni Bake
A delightful Italian-inspired dish featuring rigatoni pasta, savory marinara sauce, crispy chicken, and melted cheese, perfect for family dinners and gatherings.
Ingredients
Pasta and Sauce Ingredients
- 3/4 pound rigatoni pasta Use whole grain for a healthier option.
- 32 oz. marinara sauce Up to 48 oz. for saucier pasta.
- 3 cups shredded mozzarella cheese Divided: 1 cup for mixing and 2 cups for topping.
- 1/3 cup grated Parmesan cheese Divided: 2 tablespoons for mixing and remainder for topping.
Chicken Ingredients
- 2 small boneless skinless chicken breasts Sliced into strips.
- 3/4 cup flour For breading the chicken.
- 2 teaspoons seasoned salt For seasoning the flour.
- 1/4 teaspoon pepper For seasoning the flour.
- 2 large eggs Whisked for breading.
- 1 1/2 cups Italian breadcrumbs For breading the chicken.
- 3/4 cup vegetable oil For frying the chicken.
- 2 tablespoons butter For frying the chicken.
- to taste Fresh parsley For garnish.
Instructions
Preparation
- Bring a large pot of water to a boil and cook the rigatoni for 1 minute less than the package instructions for al dente pasta.
- Once cooked, drain the rigatoni and return it to the pot. Toss with 32 oz. of marinara sauce, 2 tablespoons of Parmesan cheese, and 1 cup of mozzarella.
Breading the Chicken
- Pat the chicken dry and slice into 1/2 inch thick strips.
- Set up a breading station: In Bowl #1, combine flour, seasoned salt, and pepper. Bowl #2 for the whisked eggs and Bowl #3 for the breadcrumbs.
- Dredge each chicken strip first in the flour mixture, then coat in the egg, and finally cover with breadcrumbs.
Cooking the Chicken
- Heat vegetable oil and butter in a skillet over medium-high heat.
- Cook the chicken strips for about 4 minutes on each side until golden brown.
- Transfer cooked chicken to a paper towel-lined plate to absorb excess oil.
Assembling and Baking
- Preheat the oven to 375°F (or 425°F for a crispier top). Lightly grease a 9 x 13 inch casserole dish.
- Layer half of the rigatoni and sauce mixture in the dish, topped with half of the chicken, 2 tablespoons Parmesan, and 1 cup mozzarella.
- Spread the remaining rigatoni on top, followed by the rest of the chicken and cheeses.
- Bake uncovered for 25 minutes, increasing temperature to 425°F for an additional 5 minutes for a crispier top.
- Garnish with fresh parsley before serving.
Notes
For best results, ensure oil is hot before frying chicken. Let the dish rest for a few minutes after baking for easier serving.