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

Units Scale

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)

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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