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.

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
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

Cook Mode Prevent your screen from going dark

Instructions

Boil water for pasta: Bring a large pot of salted water to a boil over medium-high heat.
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.
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.
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.
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.
Slice and serve: Slice the cooked chicken and serve on top of pasta. Garnish with additional Parmesan, red pepper flakes, and basil. Enjoy!

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.

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