1. Bring a large pot of water to a boil and cook the rigatoni until just under al dente. Drain, return to the pot, and combine with the marinara sauce, 2 tablespoons of Parmesan, and 1 cup of mozzarella. Set aside.

2. Pat the chicken dry and cut into ½-inch strips.

3. Set up three bowls: one with the flour, seasoned salt, and pepper; one with the whisked eggs; and one with the breadcrumbs.

4. Coat each chicken strip in the flour mixture, dip in the eggs, and press into the breadcrumbs until fully covered.

5. Heat about ¼ inch of oil in a skillet with the butter over medium-high heat. When hot, cook the chicken in batches for about 4 minutes per side, or until golden. Transfer to a paper towel–lined plate and cut into bite-sized pieces once cool enough to handle.

6. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.

7. Spread half the pasta mixture into the dish, top with half the chicken, 2 tablespoons Parmesan, and 1 cup mozzarella.

8. Add the remaining pasta, the rest of the chicken, and the remaining Parmesan and mozzarella.

9. Bake uncovered for 25 minutes. For a crisper top, increase the oven temperature to 425°F and bake an additional 5 minutes.

10. Garnish with fresh parsley and serve warm.