Preheat oven to 375 degrees F. Lightly grease a 9x13-inch casserole dish and set aside.

Boil a large pot of salted water. Cook rigatoni for 1 minute less than the package al dente time. Drain, return to pot, and toss with 32 oz marinara sauce, 2 tablespoons Parmesan, and 1 cup mozzarella. Set aside.

Pat chicken dry and cut into strips about 1/2 inch thick. Set up breading station: Bowl 1 with flour, seasoned salt, and pepper. Bowl 2 with whisked eggs. Bowl 3 with Italian breadcrumbs.

Dredge each chicken strip through flour, then egg, then press firmly into breadcrumbs until fully coated. Gently flatten each piece with your palm.

Add 1/4 inch of vegetable oil and butter to a large skillet over medium-high heat. Once shimmering, carefully lower chicken strips in batches using tongs. Do not overcrowd. Cook about 4 minutes per side until deep golden brown. Drain on a paper towel-lined plate, then slice into bite-sized pieces.

Spread half the pasta mixture into the baking dish. Top with half the chicken, 2 tablespoons Parmesan, and 1 cup mozzarella. Add remaining pasta, then top with remaining chicken, Parmesan, and mozzarella.

Bake uncovered for 25 minutes until hot and bubbling. For a crispier browned top, increase oven to 425 degrees F and bake for 5 more minutes. Garnish with fresh parsley and serve.