Preheat your oven to 375°F (190°C). Cook rigatoni in salted boiling water for 8-10 minutes until al dente, then drain.

Prepare frozen chicken nuggets in the oven or air fryer until crispy (15-20 minutes). Once cooked, dice into bite-sized pieces.

In a large skillet, heat olive oil over medium heat. Sauté fine chopped onion until translucent (3-4 minutes). Add garlic and broccoli, cooking until broccoli softens (3-5 minutes).

Stir in pasta sauce and sprinkle with Italian seasoning. Simmer for about 5 minutes, stirring occasionally.

Combine cooked rigatoni, sautéed vegetables, diced chicken, and half the mozzarella and Parmesan in a mixing bowl. Mix gently.

Spread half of the mixture in a greased 9x13-inch casserole dish. Top with half of the remaining mozzarella and half of the pasta sauce. Repeat layers.

In a separate bowl, mix panko breadcrumbs with melted butter and a pinch of Italian seasoning. Sprinkle over the casserole.

Bake for 25-30 minutes until bubbling and golden. Turn on the broiler for 1 minute for extra crispiness, watching closely.

Let cool for 5 minutes before serving. Garnish with chopped basil or parsley.