1. Bring a large pot of salted water to a boil and cook the rigatoni 1 minute less than al dente. Drain and return to the pot.

2. Toss the pasta with marinara sauce, 2 tablespoons Parmesan, and 1 cup mozzarella. Set aside.

3. Pat the chicken dry and cut into 1/2-inch thick strips.

4. Prepare breading stations: combine flour, seasoned salt, and pepper in one bowl; whisk eggs in another; add breadcrumbs to a third.

5. Dredge chicken in flour, dip in eggs, then coat in breadcrumbs, pressing lightly to adhere.

6. Heat oil and butter in a skillet over medium-high heat. Fry chicken in batches for about 4 minutes per side until golden brown.

7. Transfer chicken to a paper towel-lined plate, then cut into bite-sized pieces.

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

9. Layer half the pasta, half the chicken, 2 tablespoons Parmesan, and 1 cup mozzarella.

10. Add remaining pasta, chicken, and remaining cheeses on top.

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

12. Garnish with fresh parsley and serve hot.