While waiting for pasta water to boil and cook, bread the chicken. Boil water and cook rigatoni until 1 minute less than al dente. Drain pasta and return it to the pot. Toss with 32 oz. of marinara sauce, 2 tablespoons of Parmesan cheese, and 1 cup of the mozzarella cheese. Set this mixture aside. Pat chicken breasts dry with paper towels and cut them into 1/2 inch thick strips. Prepare a breading station with three bowls: the first with 3/4 cup flour mixed with 2 teaspoons seasoned salt and 1/4 teaspoon pepper, the second with 2 whisked eggs, and the third with 1 1/2 cups Italian breadcrumbs. Dredge the chicken strips in the flour mixture, then dip them in the whisked eggs, and finally coat them completely in the breadcrumbs, gently flattening them with your palms. Heat 1/2 inch of vegetable oil and 2 tablespoons of butter in a pan over medium-high heat until hot. Carefully fry the chicken strips in batches for about 4 minutes per side, until golden brown. You may need to add more oil. Transfer cooked chicken to a plate lined with paper towels to drain excess oil. Slice the cooked chicken into bite-sized pieces. Preheat your oven to 375 degrees. Lightly grease a 9 x 13 inch casserole dish. Spread half of the pasta and sauce mixture into the prepared dish. Top with half of the chicken strips, 2 tablespoons of Parmesan cheese, and 1 cup of mozzarella cheese. Add the remaining pasta mixture, followed by the rest of the chicken strips and the remaining Parmesan and mozzarella cheese. Bake uncovered for 25 minutes. For a crispier topping, increase the oven temperature to 425 degrees and bake for an additional 5 minutes. Garnish with fresh parsley before serving.