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Chicken Parmesan Rigatoni Bake

A delightful dish combining rigatoni pasta with marinara sauce, golden-brown chicken strips, and a melty cheese topping, perfect for family dinners.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dinner, Main Course
Cuisine Italian
Servings 6 servings
Calories 650 kcal

Ingredients
  

Pasta and Sauce

  • 3/4 pound rigatoni pasta Perfectly shaped to hold onto the sauce.
  • 32 oz. marinara sauce Provides a rich, tangy flavor.

Cheese

  • 3 cups shredded mozzarella cheese Adds creamy goodness and pulls.
  • 1/3 cup grated Parmesan cheese Offers a nutty twist to each bite.

Chicken

  • 2 small boneless skinless chicken breasts The star protein that’s juicy and tender.

Breading

  • 3/4 cup flour For dredging the chicken, ensuring a crunchy texture.
  • 2 teaspoons seasoned salt Brightens up the dish with flavor.
  • 1/4 teaspoon pepper A dash of warmth for the chicken.
  • 1 1/2 cups Italian breadcrumbs Adds crispy coating to the chicken.

Cooking Essentials

  • 3/4 cup vegetable oil Used for frying the chicken to perfection.
  • 2 Tablespoons butter Enhances flavor and richness.

Garnish

  • 1 bunch fresh parsley A burst of color and fresh flavor to finish.

Instructions
 

Preparation

  • Begin by boiling water in a large pot. Add the rigatoni and cook for one minute less than al dente. Drain and toss it with your marinara sauce, 2 tablespoons of Parmesan, and 1 cup of mozzarella cheese. Set this delicious mixture aside.
  • To prepare the chicken, pat the breasts dry and cut them into strips. Create a breading station by setting up bowls with flour, beaten eggs, and breadcrumbs. Dredge each chicken strip starting with the flour, followed by the eggs, and then finally into the breadcrumbs for a nice crust.

Cooking Chicken

  • In a large skillet, heat the vegetable oil and butter over medium-high heat. Once hot, cook the chicken strips until they’re golden brown, roughly 4 minutes on each side.

Assembly and Baking

  • Preheat your oven to 375°F (190°C). Grease a 9x13 inch casserole dish.
  • Layer half of the rigatoni and marinara mixture at the bottom of the casserole dish. Follow that with half of the cooked chicken, sprinkling 2 tablespoons of Parmesan and 1 cup of mozzarella on top. Repeat the layers with the remaining ingredients.
  • Bake uncovered for 25 minutes. To enhance the crispiness of the top layer, increase the oven temperature to 425°F (218°C) and bake for an additional 5 minutes.
  • Garnish your Chicken Parmesan Rigatoni Bake with freshly chopped parsley before serving.

Notes

For extra flavor, consider marinating the chicken strips in Italian seasoning. If you want a hint of spice, add crushed red pepper flakes to the marinara sauce. A sprinkle of extra Parmesan on top just before the final few minutes of baking will create a crispy topping.
Keyword Chicken Parmesan, Comfort Food, Family Dinner, Pasta, Rigatoni Bake