Chicken Parm Rigatoni Bake
 
 
This Chicken Parm Bake is the best way to eat pasta this week!
Author:
Recipe type: Main
Ingredients
  • FOR THE CHICKEN NUGGETS
  • 1 lb. chicken breasts, chopped into bite-sized pieces
  • 2 large eggs, beaten
  • ½ c. Italian bread crumbs
  • ¼ c. freshly grated Parmesan
  • vegetable oil
  • FOR THE RIGATONI BAKE
  • ½ package rigatoni
  • 1 jar marinara
  • ½ c. shredded mozzarella, plus more for sprinkling on top
  • ¼ c. freshly grated Parmesan
  • fresh flat-leaf parsley, for garnish
Instructions
  1. Make the Chicken Parmesan Nuggets: Place chicken and eggs in a gallon-sized resealable plastic bag, tossing to coat. Add Italian bread crumbs and Parmesan to the bag, sealing and shaking until the chicken pieces are thoroughly coated.
  2. Pour just enough vegetable oil into a large sauté pan to coat the bottom, and place it over medium heat. Once warm, carefully add the chicken nuggets, cooking them on all sides until crispy. The chicken should be totally white inside when cut open (3 to 4 minutes).
  3. Place cooked chicken nuggets on a plate lined with paper towels.
  4. Preheat oven to 350°.
  5. Make the Rigatoni: Cook pasta according to package instructions until al dente. Drain and set aside.
  6. Assemble the Bake: Pour a little marinara onto the bottom of a casserole pan. In a large mixing bowl, toss rigatoni with remaining marinara, mozzarella, Parmesan and chicken Parm nuggets. Ladle the mixture into the casserole dish. Top with a little mozzarella and bake in the oven until the cheese has melted, 18 to 20 minutes. Top with fresh parsley if desired.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2021/10/19/chicken-parm-rigatoni-bake/