Chicken Parmesan Rigatoni Bake
A delightful and comforting dish that merges the heartiness of rigatoni pasta with the classic flavors of chicken Parmesan, perfect for family dinners.
Servings 6 servings
Calories 480kcal
Ingredients
Pasta and Sauce
- 3/4 pound rigatoni pasta Cooked just one minute less than al dente.
- 32 ounces marinara sauce Adds depth and flavor.
Cheese
- 3 cups shredded mozzarella cheese Melts into a gooey texture.
- 1/3 cup grated Parmesan cheese For a piquant touch.
Chicken
- 2 small boneless skinless chicken breasts Provides protein.
Coating
- 3/4 cup all-purpose flour Coated with seasoning.
- 2 teaspoons salt For seasoning.
- 1/4 teaspoon black pepper For seasoning.
- 2 large eggs Helps bind the coating.
- 1 1/2 cups Italian breadcrumbs For a crispy crust.
Frying
- 3/4 cup vegetable oil For frying the chicken.
- 2 tablespoons butter Adds flavor to the frying oil.
Garnish
- to taste fresh parsley For garnish.
Instructions
Preparation
- Boil water in a large pot and cook the rigatoni pasta just one minute less than the recommended al dente time. Drain and toss with marinara sauce, 2 tablespoons of Parmesan cheese, and 1 cup of mozzarella cheese. Set aside.
- Pat the chicken dry and slice it into strips. Set up a chicken-dredging assembly line with flour seasoned with salt and pepper in one bowl, whisked eggs in another, and Italian breadcrumbs in a third.
- Dredge each chicken strip in the flour, dip it in the eggs, and coat it with breadcrumbs.
Cooking Chicken
- Heat vegetable oil and butter in a large skillet over medium-high heat. Cook the breaded chicken strips in small batches for about 4 minutes on each side or until golden brown. Drain excess oil on paper towels.
Assembly
- Preheat oven to 375°F (190°C) and grease a 9 x 13-inch casserole dish. Layer half of the rigatoni mixture, followed by half of the chicken strips, then sprinkle 2 tablespoons of Parmesan and 1 cup of mozzarella on top. Repeat the layers.
- Bake uncovered for about 25 minutes. Increase the temperature to 425°F (220°C) and bake for an additional 5 minutes until golden and bubbly. Allow it to rest briefly before garnishing with fresh parsley.
Notes
Consider marinating the chicken in garlic and Italian herbs before dredging for added flavor. Mixing sautéed vegetables like bell peppers or spinach into the rigatoni can elevate the dish.