Boil water and cook the rigatoni until 1 minute less than al dente.
Prepare the pasta by tossing it with sauce, Parmesan cheese, and mozzarella.
Bread the chicken by dredging in flour, eggs, and breadcrumbs and then frying until golden brown.
Assemble the casserole by layering pasta, sauce, chicken strips, and cheese.
Bake at 375 degrees until cheese is melted and bubbly.
Garnish with fresh parsley before serving.