Cook the pasta

• Bring salted water to a boil in a pot on the stove.
• Add the rigatoni and cook for about 13 minutes.
• Strain the pasta, reserving a cup of the pasta water.

Prepare the chicken

• Cut the chicken breasts in half horizontally.
• Whisk the eggs in a large dish.
• Mix the seasoned bread crumbs together in a separate dish.

Bread the chicken

• Add all the chicken to the egg and mix until fully coated.
• Dip each piece into the bread crumbs, pressing down so both sides are completely coated.
• Move the breaded pieces to a bowl.

Fry the chicken

• Heat olive oil in a Dutch oven over medium-high heat.
• Place a few pieces of chicken in and cook a couple of minutes per side until the internal temperature reaches 165 °F.
• Flip after 3 to 4 minutes, then remove the chicken from the heat.
• Add avocado oil to the pan to keep the oil from burning.

Bake the garlic breadsticks

• Cook the garlic breadsticks in the air fryer at 325 °F for six minutes.

Start the marinara sauce

• Clean out the pan and add more avocado oil.
• Add the chopped onion and cook until it begins to soften, about three minutes.
• Add the marinara sauce and use the reserved pasta water to rinse out the jar and loosen the sauce.
• Stir in the celery seed and garlic powder.

Add the cheeses

• Add the shredded mozzarella and the grated Parmesan.
• Mix everything together.

Combine and serve

• Add the cooked pasta to the sauce and mix.
• Cut the cooked chicken into bite-size pieces and add them in.
• Serve with the garlic breadsticks on the side.