Step by step

Method

5 steps

1. 1

   Bring a large pot of salted water to a boil and cook the rigatoni for 1 minute less than the package time. Drain, then toss it with the marinara, 2 tablespoons Parmesan, and 1 cup mozzarella.

2. 2

   Pat the chicken dry and cut it into strips about ½ inch thick. Set out the flour seasoned with salt and pepper, the beaten eggs, and the breadcrumbs in three shallow bowls.

3. 3

   Coat each chicken strip in flour, then egg, then breadcrumbs, pressing lightly so the crumbs hold. Warm the oil and butter in a skillet over medium-high heat and fry the strips in batches, about 4 minutes per side, until golden and 165°F inside. Drain on a paper towel-lined plate.

4. 4

   Heat the oven to 375°F and lightly grease a 9-by-13-inch baking dish. Spread in half the sauced rigatoni, then half the chicken, Parmesan, and mozzarella. Repeat with the remaining pasta, chicken, and cheese.

5. 5

   Bake uncovered for about 25 minutes, until the edges bubble and the cheese is melted. For a darker top, raise the oven to 425°F for 5 minutes, then rest the casserole briefly before serving.