Burst Cherry Tomato Basil Chicken Rigatoni Recipe

Let me introduce you to a dish that makes my taste buds sing with delight: the *Burst Cherry Tomato Basil Chicken Rigatoni*. With its vibrant colors and fresh flavors, it’s hard to resist the call of this hearty pasta dish. The juicy cherry tomatoes burst into a luscious sauce, perfectly complementing the tender slices of seasoned chicken, while the basil brings a fresh pop that ties everything together beautifully.

this Recipe

Ingredients You’ll Need

This dish shines with simplicity; its ingredients are common yet packed with potential. Each component works together to create layers of texture and flavor, from the burst cherry tomatoes delivering a sweet juiciness to the rigatoni providing a hearty, comforting base.

• Boneless skinless chicken breasts: These form the protein-rich foundation of the dish, absorbing all the spices wonderfully when seared.
• Garlic powder and Italian seasoning: These ubiquitous spices bring bold flavor to the chicken, ensuring every bite is fragrant and seasoned perfectly.
• Rigatoni: With its perfect shape, rigatoni captures the sauce nicely, allowing each tube to be filled with flavor.
• Cherry tomatoes: When burst, they create a naturally sweet and slightly tangy sauce that is the soul of this dish.
• Fresh basil leaves: Offering a pop of color and fresh aroma, basil is the aromatic cherry on top that elevates the entire dish.

Variations

This recipe for Burst Cherry Tomato Basil Chicken Rigatoni is wonderfully adaptable. Whether you’re looking to accommodate dietary restrictions or simply want to mix things up, you can easily tweak it to suit your preferences.

• Vegetarian: Skip the chicken and amp up the veggies. Consider adding vibrant zucchini or bell peppers for a hearty meal.
• Dairy-free: Substitute the heavy cream with full-fat coconut milk for a hint of tropical richness without compromising creaminess.
• Spicy: Add a touch more red pepper flakes for a zesty kick that spices up the tomato sauce.

How to Make Burst Cherry Tomato Basil Chicken Rigatoni

Step 1: Boil and Cook the Pasta

Begin by bringing a large pot of salted water to a rolling boil. Add in your rigatoni and cook until al dente, following the directions on the package. Don’t forget to reserve a cup of that magical starchy pasta water before you drain it—it’s gold for thickening your sauce later!

Step 2: Season and Cook the Chicken

While your pasta is cooking, prepare the chicken. Season your butterflied chicken breasts with garlic powder, Italian seasoning, and a sprinkle of kosher salt. Heat olive oil in a skillet until shimmering, then let your chicken sizzle in the pan until golden brown and completely cooked through.

Step 3: Craft the Sauce

In the same skillet, add a bit more olive oil and toss in diced onion, cherry tomatoes, and minced garlic. As they cook, the tomatoes will start to burst, releasing their juices. Stirring in the tomato paste and other seasonings right after enhances the sauce’s depth and aroma.

How to Serve Burst Cherry Tomato Basil Chicken Rigatoni

Garnishes

Now for the fun part, garnishing! Shred a little extra parmesan over your rigatoni, sprinkle on some extra red pepper flakes for those who like it hot, and add a generous handful of fresh basil to bring out that savory aroma.

Side Dishes

This dish pairs wonderfully with a simple green side salad tossed with lemon vinaigrette or a garlicky piece of toasted Italian bread, perfect for mopping up every bit of that delightful sauce.

Creative Ways to Present

Consider serving this enticing dish family-style in a broad, rustic bowl, letting everyone serve themselves. Alternatively, for an elegant twist, plate individually, twirling the rigatoni into neat piles topped with chicken slices and vibrant basil.

Make Ahead and Storage

Storing Leftovers

To store leftovers, transfer the cooked dish into an airtight container and refrigerate. It will stay fresh for up to three days, maintaining its great taste.

Freezing

If you plan to freeze, place the pasta in a freezer-safe container. It can be kept in the freezer for up to two months. Remember to let it cool completely before you freeze it to preserve its integrity.

Reheating

Reheat leftovers on the stove over medium heat. Add a splash of water or broth while reheating to revive the sauce’s creaminess. Keep stirring to prevent the pasta from sticking to the pan.

FAQs

Final Thoughts

The Burst Cherry Tomato Basil Chicken Rigatoni is truly a heartwarming dish that promises comfort and flavor in every bite. I invite you to try this recipe, whether it’s your first foray into Italian cooking or you’re a seasoned cook looking to add a burst of flavor to your repertoire. It’s easy, it’s enjoyable, and it might just become your new favorite go-to recipe. Buon Appetito!

Burst Cherry Tomato Basil Chicken Rigatoni Recipe

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• Author: Emily
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings
• Category: Pasta Main Course
• Method: Stovetop
• Cuisine: Italian-American

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Description

Burst Cherry Tomato Basil Chicken Rigatoni is a flavorful and hearty pasta dish featuring tender, seared chicken breasts simmered in a rich sauce made with fresh cherry tomatoes, garlic, white wine, and cream, all tossed with al dente rigatoni and garnished with fresh basil and Parmesan cheese for a perfect weeknight dinner.

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Ingredients

Units USM Scale 1x2x3x

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
• 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
• 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
• 1/2 cup grated Parmesan cheese (about 2 ounces)

To garnish:

• 1/2 cup fresh basil leaves, julienned
• Extra Parmesan
• Red pepper flakes

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Instructions

1. Boil water for pasta: Bring a large pot of salted water to a boil over medium-high heat.
2. Cook the pasta: Once water is boiling, add the rigatoni and cook until al dente according to package instructions. Reserve 1 cup of pasta water before draining and set aside.
3. Prepare the chicken: While pasta cooks, pat dry chicken breasts with paper towels. Butterfly each breast horizontally, then cut into two equal pieces. Season both sides with garlic powder, Italian seasoning, salt, and black pepper.
4. Cook the chicken: In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add chicken and sear until golden and cooked through, about 4-5 minutes per side. Transfer to a plate, tent with foil to keep warm.
5. Prepare the sauce: In the same skillet, deglaze with ¼ cup white wine, scraping up browned bits. Cook until mostly reduced. Add 1 tablespoon olive oil, diced onion, cherry tomatoes, minced garlic, and salt. Sauté for 10 minutes, pressing tomatoes to release juices. Stir in tomato paste, red pepper flakes, and Italian seasoning, cook for 1 minute. Pour in remaining white wine or broth, simmer 2-3 minutes. Stir in heavy cream and half the basil, simmer briefly. Mix in drained pasta, adding reserved pasta water to loosen sauce. Stir in Parmesan, adjust salt and pepper as needed.
6. Slice and serve: Slice the cooked chicken and serve on top of pasta. Garnish with additional Parmesan, red pepper flakes, and basil. Enjoy!

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Notes

• If preferred, cube the chicken instead of butterflying; cook in olive oil until browned and cooked through, then stir directly into the sauce for a stew-like version.
• Add vegetables like spinach or zucchini for extra nutrition—stir in greens after adding Parmesan cheese.
• For dairy-free options, substitute coconut milk for cream and use vegan Parmesan.
• Use gluten-free pasta if needed, such as brown rice pasta.
• Leave out red pepper flakes for milder flavor, especially if cooking for kids or sensitive eaters.
• Prep time may vary slightly depending on the speed of butterflying chicken and pasta cooking time.

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Nutrition

• Serving Size: 1/6 of recipe
• 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