• Prepare a 9 X 13-inch baking dish by spraying it with cooking spray.

For the Chicken

• Preheat oven to 375 degrees F. Prepare a rimmed baking sheet by lining it with tin foil and spraying the foil with cooking spray.
• In a small bowl, mix together the cayenne pepper, garlic powder and barbecue sauce.
• Brush the sauce onto both sides of the chicken.
• Bake for 30 minutes or until chicken is completely cooked and the internal temperature registers 165 degrees F. with a meat thermometer.
• Cut into bite-sized pieces and set aside.

For the Cheese Sauce

• Melt butter in a large pot over medium heat.
• Whisk in flour and mustard.
• Slowly whisk in milk and continue to cook until sauce thickens.
• Mix in 4 cups of the shredded cheeses (the sharp cheddar, Monterey Jack and Mozzarella), salt, pepper, and Worcestershire sauce.
• Add more salt if needed.
• Cook and stir until the cheese melts.
• Remove from heat and mix in rigatoni, stirring until thoroughly combined.
• Add chicken pieces and mix.
• Pour into prepared baking dish.

For the topping

• In a medium skillet, heat olive oil over medium heat.
• Add bread crumbs and toast until lightly golden.

Assembly

• Lower oven temperature to 350 degrees F.
• With the rigatoni mixture in the baking dish, sprinkle 1 cup of the Mexican cheese blend on top.
• Sprinkle the toasted Panko bread crumbs on the cheese, followed by the remaining cup of Mexican cheese on top of the bread crumbs.
• Bake for 25 - 30 minutes until bubbly.