Boil the water and cook the Rigatoni for 1 Minute less than al dente. (Refer to the package for exact cooking times).

Drain the pasta and return it to the pot. Add 32 oz. Add 1/3 cup Parmesan cheese and 1 cup mozzarella to the sauce. Set aside.

Use paper towels to dry the chicken and then cut it into strips measuring about 1/2 inch.

For breading chicken, create a production line:

Bowl #1: 3/4 cup flour + 1/2 tsp salt + 1/4 teaspoon pepper

Bowl #2: 2 whisked egg.

Bowl #3: 1.5 cups breadcrumbs

Dip the chicken in the flour mixture. Next, dip it briefly in the whisked egg. Finally, coat the chicken with the breadcrumb mixture. After the breadcrumbs have dried, use your hands to flatten the chicken.

To give the chicken a golden hue, add 1/4 inch of oil to the pan with the butter. Heat on medium heat.

After the oil has been heated, place the chicken in the pan. Once it is lowered into the oil, use your kitchen tongs to gently lower it. You will need to cook the strips separately. Cook the chicken for approximately 4 minutes on each side until it is golden brown. As the chicken cooks, you may need to add oil.

Place the cooked strips onto a paper towel-lined plate. You will have crispier chicken because the paper towels absorb excess oil.

Cut the strips into bite-sized pieces.

Preheat the oven to 350 degrees

Lightly grease a 9x13 inch casserole dish. Half of the rigatoni/sauce mix should be added. Add half the chicken strips, 1/3 cup Parmesan cheese and 1 cup mozzarella cheese.

Mix in the rest of the rigatoni. Add the chicken strips, Parmesan cheese and remaining mozzarella cheese.

Leave the oven on for 25 minutes. To achieve a crisper and browner top, heat the oven to 425 degrees F. Bake for 5 minutes more.

Garnish with fresh Parsley. Garlic bread with cheese is a great accompaniment!