Chicken Parmesan Rigatoni Bake
A delightful dish featuring tender rigatoni pasta enveloped in rich marinara sauce, baked with layers of chicken and gooey mozzarella cheese.
Ingredients
Pasta and Sauce
- 3/4 pound rigatoni pasta Holds sauce beautifully.
- 32 oz marinara sauce Or up to 48 oz. for those who love saucier pasta.
- 3 cups shredded mozzarella cheese Divided.
- 1/3 cup grated Parmesan cheese Divided.
Chicken
- 2 small boneless skinless chicken breasts The star protein, tender and juicy.
Breading Ingredients
- 3/4 cup flour For the crispy outer layer.
- 2 teaspoons seasoned salt Enhances flavor.
- 1/4 teaspoon pepper For a touch of warmth.
- 2 eggs Binds everything together.
- 1 1/2 cups Italian breadcrumbs Ensures that satisfying crunch.
- 3/4 cup vegetable oil For frying the chicken.
- 2 tablespoons butter Adds richness and flavor.
Garnish
- Fresh parsley To sprinkle on top.
Instructions
Cooking the Pasta
- Begin by boiling water and cooking the rigatoni for 1 minute less than al dente.
Combining Ingredients
- Once the pasta is ready, drain it and return it to the pot. Toss with marinara sauce, Parmesan cheese, and 1 cup of mozzarella until evenly coated.
Preparing the Chicken
- Pat the chicken dry and slice it into strips about 1/2 inch thick.
Breading Setup
- Create three bowls for the breading process: one with flour, seasoned salt, and pepper; another with whisked eggs; and a third with breadcrumbs.
Breading the Chicken
- Dredge each chicken strip first in the flour mixture, then the eggs, and finally coat with breadcrumbs.
Frying the Chicken
- In a large pan, heat vegetable oil and butter over medium heat. Fry the chicken strips until golden brown, about 3-4 minutes on each side.
Layering and Baking
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch casserole dish. Layer half of the rigatoni and sauce mixture, half of the fried chicken strips, 2 tablespoons of Parmesan cheese, and 1 cup of mozzarella. Repeat the layers.
- Bake uncovered for about 25 minutes. Increase the temperature to 425°F (220°C) for an additional 5 minutes if a browner top is desired.
Serving
- Once baked, remove from oven, garnish with fresh parsley, and serve hot.
Notes
For enhanced flavor, add dried Italian herbs or fresh basil to the marinara. Use store-bought rotisserie chicken to save time. Mix in panko breadcrumbs with Italian breadcrumbs for added texture. Assemble and freeze before baking for convenience, adjusting cooking time when ready to serve.