Bring a large pot of salted water to a boil. Cook the rigatoni just until it’s almost tender (about a minute less than al dente). Drain and return to the pot. Add 32 oz of the pasta sauce, 2 tablespoons of Parmigiano Reggiano, and 1 cup of the shredded Italian cheese blend. Stir to coat the pasta well and set it aside.

Slice the chicken breasts into strips or bite-sized chunks. In three separate shallow bowls, prepare the breading station:

Bowl 1: Combine flour, Slap Ya Mama seasoning, and pepper

Bowl 2: Pour in the buttermilk

Bowl 3: Add the breadcrumbs

Dip each piece of chicken in the flour mixture first, then coat in buttermilk, and finish with the breadcrumbs. Gently press the crumbs onto the chicken so they stick well.

In a large skillet, heat a thin layer of vegetable oil over medium heat. Once hot, cook the chicken in batches, turning as needed until golden brown and crispy, about 3–4 minutes per side. Transfer to a paper towel-lined plate. Once cooled slightly, cut the chicken into bite-sized pieces.

Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.

Spread half of the pasta mixture into the dish

Top with half of the chopped chicken

Sprinkle with a few tablespoons of Parmigiano and 1 cup of shredded cheese

Repeat with the remaining pasta, chicken, Parmigiano, and cheese

Bake the casserole uncovered for 25 minutes. If you’d like a golden, bubbly top, increase the oven temperature to 425°F and bake for an additional 5 minutes.

Remove from the oven and garnish with chopped fresh parsley. Serve hot with garlic bread or a fresh side salad.