Cook rigatoni 1 minute less than al dente according to package instructions. Drain and return to pot. Toss with 32 oz marinara sauce, 2 tbsp Parmesan, and 1 cup mozzarella. Set aside.

Slice chicken breasts into 1/2-inch thick strips. Set up a dredging station with flour/seasoned salt/pepper in one dish, beaten eggs in another, and breadcrumbs in a third.

Dredge chicken in flour, dip in egg, then coat in breadcrumbs, pressing gently to adhere.

Heat oil and butter in a skillet over medium-high heat. Fry chicken in batches for 4 minutes per side until golden brown. Drain on paper towel-lined plate and slice into bite-size pieces.

Preheat oven to 375°F. Grease a 9x13 baking dish. Layer half the rigatoni mixture, then half the chicken and 1 cup mozzarella and 2 tbsp Parmesan.

Repeat layers ending with remaining cheeses on top.

Bake uncovered for 25 minutes. For a crispier top, increase heat to 425°F and bake 5 minutes more.

Garnish with parsley before serving.

Let me know if you need anything else!