Chicken Parmesan Rigatoni Bake
A delicious and comforting dish combining tender chicken, savory marinara, and gooey melted cheese baked with rigatoni pasta.
Ingredients
Pasta and Sauce
- 3/4 pound rigatoni pasta These tubular noodles are perfect for holding sauce and melted cheese.
- 32 oz marinara sauce Or up to 48 oz. for saucier pasta.
Cheeses
- 3 cups shredded mozzarella cheese Divided into portions for layering.
- 1/3 cup grated Parmesan cheese Divided into portions for layering.
Chicken
- 2 small boneless skinless chicken breasts Tender and juicy, ideal for breading and frying.
- 3/4 cup flour Essential for coating the chicken.
- 2 teaspoons seasoned salt To enhance the flavors.
- 1/4 teaspoon pepper A pinch to spice things up.
- 2 eggs eggs Used to help the breadcrumbs stick to the chicken.
- 1 1/2 cups Italian breadcrumbs To create a crispy, golden crust.
- 3/4 cup vegetable oil For frying the breaded chicken.
Finishing Touches
- 2 Tablespoons butter Adds richness to the dish.
- Fresh to taste parsley To garnish the presentation.
Instructions
Preparation
- Boil a large pot of water. Cook the rigatoni for exactly one minute less than the package instructions for al dente.
- After draining, toss the pasta in the marinara sauce along with 2 tablespoons of grated Parmesan cheese and 1 cup of shredded mozzarella. Set aside.
Chicken Breading
- Pat the chicken breasts dry and cut into strips. Set up a breading station with flour mixed with seasoned salt and pepper, beaten eggs, and Italian breadcrumbs.
- Dredge each chicken strip in the flour, dip in the egg, then coat with breadcrumbs.
Cooking Chicken
- Heat vegetable oil and butter in a skillet over medium-high heat. Fry the chicken strips for about 4 minutes on each side until golden brown. Drain excess oil and slice.
Assembly and Baking
- Preheat oven to 375°F. Grease a 9×13 baking dish. Layer half of the rigatoni mixture, followed by half of the chicken strips, Parmesan, and mozzarella. Repeat with remaining rigatoni and chicken, finishing with remaining cheeses.
- Bake uncovered for 25 minutes, or increase temperature to 425°F and bake an additional 5 minutes for a browner top. Garnish with parsley before serving.
Notes
For extra flavor, marinate chicken strips in Italian dressing. You can add your favorite vegetables to the rigatoni. Use pre-cooked chicken strips for convenience, and different cheeses for added depth. Add red pepper flakes for spice.