Description
This Burst Cherry Tomato Basil Chicken Rigatoni is a flavorful and satisfying pasta dish featuring tender seared chicken breasts, fresh cherry tomatoes, aromatic basil, and a creamy tomato sauce. Perfect for a weeknight dinner, it combines the brightness of fresh ingredients with hearty rigatoni pasta in a rich and comforting sauce.
Ingredients
Scale
Chicken
- 1 to 1 ½ 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
Pasta
- 1 pound (16 ounces) rigatoni
- 1 cup reserved pasta water
Sauce
- 1 tablespoon extra-virgin olive oil
- ½ yellow onion, diced (or substitute shallot)
- 1 pint cherry tomatoes
- 3 garlic cloves, minced
- 1 teaspoon kosher salt, plus more to taste
- ¼ cup tomato paste
- 1 teaspoon red pepper flakes
- 1 teaspoon Italian seasoning
- 1 cup dry white wine (or substitute chicken broth)
- ½ cup heavy cream
- ½ cup grated Parmesan cheese (about 2 ounces)
- ½ cup fresh basil leaves, julienned
- Extra Parmesan for garnish
- Additional red pepper flakes for garnish
Instructions
- Boil water for pasta: Bring a large pot of salted water to a boil over medium-high heat to prepare for cooking the rigatoni.
- Cook the pasta: Add the rigatoni to the boiling water and cook until al dente according to package instructions. Reserve 1 cup of pasta water before draining the rigatoni, and set the water aside for sauce use.
- Prepare the chicken: While the pasta cooks, pat the chicken breasts dry with paper towels. Butterfly each breast horizontally and then cut into two equal pieces each. Season both sides evenly with garlic powder, Italian seasoning, kosher salt, and freshly ground black pepper.
- Cook the chicken: Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat. Add the chicken pieces and sear until golden brown and cooked through, approximately 4-5 minutes per side. Remove the chicken and set on a plate, tented with foil to keep warm.
- Prepare the sauce: In the same skillet, deglaze by pouring in ¼ cup of white wine and scraping up any browned bits stuck to the pan. Cook until mostly reduced. Add 1 tablespoon olive oil, diced onion, cherry tomatoes, minced garlic, and 1 teaspoon kosher salt. Sauté for 10 minutes, pressing the tomatoes gently to release their juices. Stir in tomato paste, red pepper flakes, and Italian seasoning, cooking for about 1 minute. Pour in the remaining white wine or chicken broth and simmer for 2-3 minutes. Stir in heavy cream and half of the julienned basil leaves, then simmer briefly to combine flavors. Add the drained rigatoni to the sauce along with the reserved pasta water to loosen the sauce as needed. Stir in grated Parmesan cheese and adjust seasoning with salt and pepper.
- Slice and serve: Slice the cooked chicken pieces and arrange them over the sauced rigatoni. Garnish with extra Parmesan cheese, additional red pepper flakes, and remaining fresh basil. Serve immediately and enjoy your delicious meal!
Notes
- To keep chicken moist, do not overcook it; 4–5 minutes per side typically suffices.
- Reserve pasta water as its starch helps to create a silky sauce consistency.
- If you prefer less heat, reduce or omit red pepper flakes.
- You can substitute chicken broth for white wine if desired.
- Use fresh basil added at the end to retain its vibrant flavor and color.
- Butterflying the chicken breasts ensures even cooking and tenderness.
