Cook the pasta to al dente according to package instructions. Drain and set aside.
8 ounces dry rigatoni pasta
Prepare a dredging station. In one shallow bowl, mix the flour, garlic powder, onion powder, Italian seasoning, salt, and pepper together. In another shallow bowl, whisk the eggs and milk together. Pour the bread crumbs into a third shallow bowl.
1 cup all-purpose flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon Italian seasoning, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, 2 large eggs, ¼ cup milk, 1½ cups Panko bread crumbs
Dredge each slice of chicken in the flour, dip into the egg mixture, and coat in bread crumbs. Repeat until all chicken slices are fully coated.
1½ pounds boneless, skinless chicken breasts
Heat the oil in a large skillet set over medium heat until it reaches 280°F. Once the oil is hot, work in batches to fry the chicken. Fry 2-3 pieces of chicken at a time for 3-4 minutes, flip and cook for another 3-4 minutes or until golden brown. Transfer cooked chicken onto a wire rack set over a baking sheet. Repeat until all chicken is cooked.
1 cup vegetable oil
While the chicken cools, preheat oven to 375°F.
Add the cooked pasta to a 9x13-inch baking dish. Stir in half of the marinara sauce and half of the cheeses, tossing to combine.
23 ounces marinara sauce, 8 ounces shredded mozzarella cheese, ½ cup grated Parmesan cheese
Slice the chicken into ½-inch pieces and place on top of the casserole.
Pour the remaining sauce on top and sprinkle with the remaining cheeses.
Bake for 20 minutes or until the casserole is warmed through and the cheese is bubbly. Serve and enjoy.