Burst Cherry Tomato Basil Chicken Rigatoni is the epitome of comfort with a dash of elegance. You’ll love this vibrant blend of juicy cherry tomatoes, fresh basil, and tender chunks of chicken mingling with hearty rigatoni, all cloaked in a creamy, aromatic sauce. It’s more than a meal; it’s an experience waiting to happen at your dinner table!
Why You’ll Love This Recipe
- Bursting with Flavor: The cherry tomatoes deliver pops of tangy-sweet delight in every bite.
- Rich and Creamy Sauce: The combination of heavy cream and parmesan creates a luxurious sauce you won’t be able to resist.
- Quick and Easy: Ready in just 40 minutes, it’s perfect for weeknight dinners or impromptu gatherings.
- Customizable: Modify ingredients easily to suit dietary preferences and elevate your meal.
Ingredients You’ll Need
The ingredients for Burst Cherry Tomato Basil Chicken Rigatoni are straightforward yet essential, each playing a vital role. From the juicy chicken to the fresh basil, every component adds a unique flair to this comforting dish.
- Boneless Skinless Chicken Breasts: Opt for equal-sized breasts for even cooking and juiciness.
- Cherry Tomatoes: Bring a delightful burst of color and a sweet, tangy flavor to the sauce.
- Rigatoni: The hearty pasta holds up beautifully to the creamy, rich sauce.
- Fresh Basil: Adds an aromatic freshness that complements the creamy tomato base.
Variations
Don’t hesitate to tweak the Burst Cherry Tomato Basil Chicken Rigatoni according to your taste or dietary needs. It’s the kind of recipe that invites personalization so you can make it uniquely yours.
- Spicy Twist: Amp up the heat by adding more red pepper flakes or a dash of chili paste.
- Vegetarian Option: Swap chicken for roasted vegetables and use vegetable broth instead of white wine or chicken broth.
- Dairy-Free: Replace heavy cream with coconut milk and use nutritional yeast for a cheesy flavor minus the cheese.
How to Make Burst Cherry Tomato Basil Chicken Rigatoni
Step 1: Boil the Pasta
Get things rolling by boiling a large pot of salted water. Add the rigatoni once it reaches a bubble, and cook until al dente. Remember to reserve some pasta water, it’s a secret weapon for achieving that perfect sauce consistency.
Step 2: Prepare and Cook the Chicken
While the pasta is underway, butterfly the chicken breasts for quicker, even cooking. Season them generously and sear in olive oil until golden brown and cooked through. Don’t forget to tent with foil to keep them juicy!
Step 3: Create the Sauce
Using the same pan with all those lovely leftover flavors, craft your sauce by cooking down onions and cherry tomatoes. Add white wine to deglaze, then stir in the tomato paste and cream, letting everything mingle into a beautiful, aromatic sauce.
Step 4: Combine and Serve
Toss the rigatoni into the sauce, letting it absorb all those flavors. Slice the chicken and serve atop the pasta, garnishing with fresh basil and extra Parmesan. It’s vibrant, aromatic, and so satisfying!
Pro Tips for Making Burst Cherry Tomato Basil Chicken Rigatoni
- Perfect Sear: Ensure the pan is hot before adding chicken for a nice golden crust without sticking.
- Tomato Magic: Gently press the tomatoes to release juices, which integrates their flavor more thoroughly into the sauce.
- Wine Enhancements: Use a quality dry white wine to build complexity and depth in the sauce.
- Basil Boost: Add basil toward the end of cooking to preserve its vibrant color and fresh aroma.
How to Serve Burst Cherry Tomato Basil Chicken Rigatoni
Garnishes
Sprinkle freshly grated Parmesan and slivers of basil just before serving to add a touch of color and extra burst of flavor. A dash of red pepper flakes can elevate the heat and balance the creamy sauce.
Side Dishes
A crisp, green salad with a zesty vinaigrette pairs perfectly, cutting through the richness of the pasta. Alternatively, serve with a piece of garlic bread to mop up the luscious sauce and complement the pasta.
Creative Ways to Present
Present this dish family style in a large, attractive pasta bowl with ample garnishes, or serve individually with a sprinkle of fresh basil for a touch of sophistication. The vibrant colors make it beautiful and inviting.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to three days. The flavors deepen as they meld together, making for delicious next-day meals.
Freezing
To freeze, place the cooled dish in a covered, freezer-safe container. It will keep well for up to three months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat the Burst Cherry Tomato Basil Chicken Rigatoni on the stovetop over low heat, adding a splash of water or broth to loosen the sauce. Stir gently until heated through.
FAQs
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Can I use canned tomatoes instead of fresh cherry tomatoes?
While fresh cherry tomatoes provide the best bursts of flavor, you can use canned whole tomatoes in a pinch. Just ensure to lightly crush them to mimic the effect of fresh ones.
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What can I substitute for the white wine?
If you prefer not to use wine, chicken broth is an excellent substitute that still adds depth to the sauce.
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Is there a non-dairy alternative to heavy cream?
Absolutely! Full-fat coconut milk serves as a suitable non-dairy alternative that maintains the creaminess of the dish.
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Can I make this dish gluten-free?
Yes, easily swap out rigatoni for your favorite gluten-free pasta, such as brown rice pasta, to make this dish gluten-free.
Final Thoughts
If you’re craving a dish that feels like a warm, flavorful hug, the Burst Cherry Tomato Basil Chicken Rigatoni is calling your name. It combines simplicity with elegance, making it a perfect recipe to enjoy with family and friends. Gather your ingredients, indulge your senses, and create a memorable dining experience that’s sure to delight!
Print
Burst Cherry Tomato Basil Chicken Rigatoni Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Pasta, Chicken, Italian
- Method: Sautéing
- Cuisine: Italian-American
- Diet: Gluten Free
Description
Burst Cherry Tomato Basil Chicken Rigatoni is a vibrant and flavorful pasta dish featuring seared chicken breasts, sweet cherry tomatoes, and a creamy basil sauce. Perfect for a quick weeknight dinner, it combines fresh ingredients with bold Italian seasonings, creating a comforting yet fresh meal that’s easy to prepare and sure to impress.
Ingredients
For the chicken:
- 1 to 1 1/2 pounds boneless skinless chicken breasts (ideally, 2 equal-sized breasts)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- Freshly ground black pepper to taste
- 2 tablespoons extra-virgin olive oil
For the pasta and sauce:
- 1 pound (16 ounces) rigatoni
- 1 tablespoon extra-virgin olive oil
- 1 cup reserved pasta water
- 1/2 yellow onion, diced (or sub a shallot)
- 1 pint cherry tomatoes (about 10-12 oz)
- 3 garlic cloves, minced
- 1 teaspoon kosher salt, plus more to taste
- 1/4 cup tomato paste
- 1 teaspoon red pepper flakes
- 1 teaspoon Italian seasoning
- 1 cup dry white wine (or substitute chicken broth)
- 1/2 cup heavy cream (or coconut milk for dairy-free)
- 1/2 cup grated Parmesan cheese (about 2 ounces)
To garnish:
- 1/2 cup fresh basil leaves, julienned
- Extra Parmesan cheese
- Red pepper flakes (optional)
Instructions
- Boil water for pasta: Bring a large pot of salted water to a boil over medium-high heat. Add the rigatoni and cook until al dente as per package instructions. Before draining, reserve 1 cup of pasta water, then drain and set aside.
- Prepare the chicken: While the water boils, pat dry the chicken breasts and butterfly them horizontally using a sharp knife. Cut into two even pieces and season both sides with garlic powder, Italian seasoning, salt, and freshly ground black pepper.
- Cook the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add chicken and sear until golden brown and cooked through, about 4-5 minutes per side. Transfer to a plate, tent with foil to keep warm, and set aside.
- Prepare the sauce: Deglaze the same skillet with ¼ cup white wine, scraping up any browned bits. Cook until most of the wine reduces, about 2 minutes. Add 1 tablespoon olive oil, then the onion, cherry tomatoes, garlic, and salt. Sauté until tomatoes soften and begin to release juices, about 10 minutes. Use the back of a wooden spoon to gently press down on tomatoes to release more juices.
- Build the flavors: Stir in tomato paste, red pepper flakes, and Italian seasoning; cook for 1 minute until fragrant. Pour in remaining white wine (or chicken broth), simmer for 2-3 minutes. Stir in heavy cream and half of the basil leaves, bringing to a simmer. Add cooked pasta to the skillet and toss to coat, adding reserved pasta water as needed for thinning.
- Finish the dish: Stir in Parmesan cheese, then season with additional salt and pepper if needed. Slice the cooked chicken breasts and arrange on top of the pasta. Garnish with extra Parmesan, basil, and red pepper flakes if desired. Serve immediately and enjoy!
Notes
- You can cube the chicken instead of butterflying. Season the cubes and cook until browned and cooked through, then stir into the pasta instead of topping.
- For added greens, stir in 2 cups of chopped spinach after adding Parmesan cheese.
- To make this dish dairy-free, substitute coconut milk for heavy cream and omit Parmesan or use a dairy-free alternative.
- Use gluten-free pasta such as brown rice rigatoni for a gluten-free version.
- If cooking for kids or sensitive to spice, omit or reduce red pepper flakes.
Nutrition
- Serving Size: 1/6 of the dish
- Calories: 585 kcal
- Sugar: 5.9 g
- Sodium: 720 mg
- Fat: 19.6 g
- Saturated Fat: 7.4 g
- Unsaturated Fat: 12.2 g
- Trans Fat: 0 g
- Carbohydrates: 63.7 g
- Fiber: 3.8 g
- Protein: 31.7 g
- Cholesterol: 105 mg
