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Chicken parm rigatoni bake-Netmarkers

Trending Recipe: Chicken parm rigatoni bake

Yield: 6 servings Prep: 0:40 Total time: 1.00


Rigatoni bake

  • 1/4 c. Grated parmesan cheese
  • 1/2 package rigatoni pasta
  • Fresh flat-leaf parsley, for garnish
  • 1/2 c. Shredded mozzarella, plus more for sprinkling on top
  • 1 jar marinara sauce

Chicken parmesan nuggets

  • 1/4 c. Grated parmesan cheese
  • Vegetable oil
  • 1 lb. Chicken breasts, chopped into bite-sized pieces
  • 1/2 c. Italian breadcrumbs
  • 2 eggs, beaten


  1. For making Chicken parmesan Nuggets: Take a gallon-sized plastic bag that is resalable and place the eggs and chicken in it and toss it to coat. To this bag, add the Italian breadcrumbs, seal the bag and then till the chicken pieces are coated thoroughly with breadcrumbs, shake it.
  2. Take a large sauté pan and pour enough vegetable oil that coats the bottom of the pan and then over medium heat, place the pan. Carefully add the chicken nuggets in it once it get warm and then until they get crispy from all the sides, cook it. Make sure that when you cut and open the chicken, it is white form inside.
  3. Take paper towels and line a plate with them and then transfer the chicken nuggets to this plate.
  4. Up to the temperature of 350°F, preheat the oven.
  5. Make Rigatoni: As per the instruction given ob the packet, cook the pasta and set it aside after draining.
  6. Assemble: Take a casserole pan and pour marinara sauce on the bottom of the pan. With mozzarella, remaining marinara, chicken parm nuggets and parmesan, toss the rigatoni in a large mixing bowl. Transfer this mixture to the casserole dish. Take little mozzarella cheese and top the mixture and then bake for about 15-20 minutes till the cheese melts. Garnish with fresh parsley and serve.


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