Cheesy Chicken Parm And Rigatoni

Ingredients

FOR THE PASTA:

1 lb. Rigatoni

1 jar (24 Oz. Size) Marinara Sauce, Divided

2 cloves Garlic, Minced

1/2 tsp. Dried Basil

12 oz. weight Fontina Cheese, Freshly Grated, Divided

1/4 c. Finely Grated Parmesan Cheese

FOR THE CHICKEN:

3 tbsp. Vegetable Or Canola Oil

1 lb. Boneless, Skinless Chicken Thighs

1 1/4 c. All-purpose Flour, Divided

1 tsp. Salt

1 tsp. Pepper

1 tsp. Garlic Powder

3 Eggs, Lightly Beaten

2 c. Seasoned Panko Bread Crumbs

1/2 c. Seasoned Fine Breadcrumbs

Instructions:

Step 1:

Preheat oven to 375ºF.

Spray a 9×13-inch baking dish with nonstick spray.

Step 2:

Prep the water for the pasta and bring it to a boil.

Cook the pasta according to the directions, shaving off a minute or two of cook time since it’s going into the oven.

Step 3:

While pasta is cooking, make the chicken.

Heat a large skillet over medium-high heat and add the oil.

In one bowl, stir together 1 cup flour, salt, pepper and garlic powder.

In a second bowl, add the eggs.

In a third bowl, stir together the bread crumbs and remaining 1/4 cup flour.

Step 4:

Season the chicken with some salt and pepper. Dip each piece in the flour to coat, then dip it in the egg and coat.

Dip it in the breadcrumbs, pressing to adhere, then place it in the skillet.

Cook on both sides until deeply golden, about 3 to 4 minutes per side.

Step 5:

Add ¾ of the marinara to the baking dish.

Stir in the garlic and basil.

When the pasta is finished cooking, stir it into the marinara in the dish.

Stir in half of the fontina cheese.

Step 6:

Place the chicken on top of the pasta.

Add the remaining sauce on top of the chicken and then add the remaining fontina.

Sprinkle the Parmesan on top.

Bake for 30 minutes, until cheese is golden and bubbly.

Let cool slightly and serve.

Nutrition Information:

Frequently Asked Questions:

Can I use chicken breast instead of chicken thighs?

Yes, you can substitute boneless, skinless chicken breasts for the thighs if you prefer.

Keep in mind that chicken breasts may cook slightly faster than thighs, so adjust the cooking time accordingly to ensure they are fully cooked through.

Can I use pre-shredded cheese instead of freshly grated Fontina?

While freshly grated cheese often melts more evenly and has a better texture, you can use pre-shredded Fontina cheese if that’s what you have available.

Just be aware that pre-shredded cheese may contain anti-caking agents that can affect the texture slightly.

Can I prepare this dish ahead of time and bake it later?

Yes, you can assemble the dish ahead of time, cover it tightly with plastic wrap or aluminum foil, and refrigerate it until you’re ready to bake.

When you’re ready, simply preheat the oven and bake according to the instructions.

You may need to increase the baking time slightly if the dish is cold from the refrigerator.

Can I make this dish gluten-free?

Yes, you can make this dish gluten-free by using gluten-free breadcrumbs and a gluten-free flour blend for coating the chicken.

Additionally, ensure that the marinara sauce you use is gluten-free, as some varieties may contain gluten as a thickening agent.

What can I serve with Cheesy Chicken Parm and Rigatoni?

This dish pairs well with a side salad tossed with a balsamic vinaigrette, garlic bread, or roasted vegetables such as broccoli or zucchini.

You can also serve it with a side of crusty bread for soaking up the delicious marinara sauce.

What if I don’t have Fontina cheese? Can I use a different cheese?

Absolutely! While Fontina cheese adds a rich, creamy flavor, you can substitute it with mozzarella, provolone, or even shredded Gouda for a delicious twist.

Is there a way to make this dish vegetarian?

Yes, you can make a vegetarian version of this dish by omitting the chicken and adding more vegetables such as mushrooms, spinach, or zucchini to the pasta and marinara sauce mixture.

Can I use store-bought marinara sauce or should I make it from scratch?

Using store-bought marinara sauce is perfectly fine and convenient for this recipe.

However, if you prefer homemade sauce, feel free to substitute it.

Just ensure the sauce is well-seasoned and has a flavor you enjoy.

What can I do if I don’t have seasoned breadcrumbs?

If you don’t have seasoned breadcrumbs on hand, you can use plain breadcrumbs and add dried herbs such as Italian seasoning, oregano, or basil to add flavor.

Can I freeze leftovers of this dish?

Yes, you can freeze leftovers of Cheesy Chicken Parm and Rigatoni.

Allow the dish to cool completely, then transfer individual portions or the entire dish to airtight freezer-safe containers or freezer bags.

Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating in the oven or microwave.

How can I ensure the chicken stays crispy after baking?

To help the chicken stay crispy after baking, make sure to cook it until deeply golden brown on the stovetop before assembling the dish.

Additionally, placing the chicken on top of the pasta and sauce mixture rather than submerging it completely can help maintain its crispiness.

Can I make this dish gluten-free?

Yes, you can make this dish gluten-free by using gluten-free breadcrumbs and flour for coating the chicken.

Additionally, ensure the marinara sauce you use is gluten-free, as some brands may contain gluten as a thickening agent.

What side dishes pair well with Cheesy Chicken Parm and Rigatoni?

This dish pairs well with a simple green salad dressed with balsamic vinaigrette, garlic bread, roasted vegetables, or steamed broccoli.

You can also serve it with a side of crusty bread for dipping in the marinara sauce.

Can I prepare this dish in advance for a dinner party?

Yes, you can assemble this dish ahead of time, cover it tightly with plastic wrap or aluminum foil, and refrigerate it until you’re ready to bake.

When you’re ready to serve, simply preheat the oven and bake according to the instructions.

Adjust the baking time if needed since the dish will be cold from the refrigerator.