1-First, cook the ¾ pound rigatoni pasta 1 minute less than al dente as per the package, then drain and mix it with 32 to 48 oz marinara sauce, 1/3 cup grated Parmesan cheese (divided), and 1 cup of the 3 cups shredded mozzarella cheese. Set that aside for now; it’s the base of your magic.

2-Next, pat the 2 small boneless skinless chicken breasts dry and slice them into ½ inch thick strips. Set up three bowls for breading: one with ¾ cup flour mixed with 2 teaspoons seasoned salt and ¼ teaspoon pepper, another with 2 whisked eggs, and the last with 1 ½ cups Italian breadcrumbs. Dredge each chicken strip in flour, then egg, then breadcrumbs, flattening them gently as you go this gives that crispy coating we all love.

3-Heat ¾ cup vegetable oil and 2 tablespoons butter in a pan over medium-high heat, then fry the chicken strips in batches for about 4 minutes per side until they’re golden brown. Drain them on paper towels and slice into bite-sized pieces. Preheat your oven to 375°F, grease a 9×13 baking dish, and layer half the pasta mixture, half the chicken, 2 tablespoons of the remaining Parmesan, and 1 cup of the remaining mozzarella. Repeat the layers and bake uncovered for 25 minutes. If you want a browner top, crank it up to 425°F and bake for another 5 minutes. Let it cool a bit, garnish with fresh parsley, and serve voila, you’re done!