There is something truly magical about the Burst Cherry Tomato Basil Chicken Rigatoni Recipe that makes every bite a celebration of fresh, vibrant flavors. Imagine tender, perfectly seared chicken paired with al dente rigatoni, all smothered in a luscious sauce bubbling with juicy burst cherry tomatoes, fragrant basil, and a creamy Parmesan finish. This dish isn’t just a meal; it’s a warm hug on a plate, blending comforting textures and bright, zesty notes that bring the essence of Italian cooking right to your dinner table. Whether it’s a weeknight dinner or a weekend treat, this recipe never fails to impress with its brilliant balance and satisfying richness.
Ingredients You’ll Need
Getting ready to whip up this delightful Burst Cherry Tomato Basil Chicken Rigatoni Recipe is easier than you might think. The ingredients are straightforward, but each plays a crucial role, bringing a harmony of taste, texture, and color that makes the dish unforgettable.
- Boneless skinless chicken breasts: The star protein, juicy and tender when cooked just right.
- Garlic powder: Adds a mellow, aromatic depth to the chicken seasoning.
- Italian seasoning: A classic herb blend that infuses the dish with classic Mediterranean flair.
- Kosher salt: Essential for seasoning and enhancing all the flavors.
- Freshly ground black pepper: Adds a gentle, spicy kick.
- Extra-virgin olive oil: For cooking the chicken and sautéing the sauce, adding fruity richness.
- Rigatoni pasta: Its ridges and hollow center perfectly catch the creamy sauce.
- Yellow onion (or shallot): Provides a sweet, savory base for the sauce.
- Cherry tomatoes: The stars of the show that burst and create a bright, tangy sauce.
- Garlic cloves: Freshly minced for sharp, zesty flavor in the sauce.
- Tomato paste: Deepens the tomato flavor with concentrated richness.
- Red pepper flakes: A touch of heat to awaken the palate.
- Dry white wine (or chicken broth): Adds acidity and complexity to the sauce.
- Heavy cream: Creates a silky, luscious texture and balances the acidity.
- Grated Parmesan cheese: Umami-packed and melty, adds savory creaminess.
- Fresh basil leaves: Bring bright, herby freshness and a fragrant finish.
How to Make Burst Cherry Tomato Basil Chicken Rigatoni Recipe
Step 1: Perfectly Cook the Pasta
Start by bringing a large pot of salted water to a boil. Adding salt is key—it flavors the pasta from within. Toss in your rigatoni and cook it until al dente, which means it should still have a slight bite to complement the creamy sauce perfectly. Don’t forget to reserve a cup of the pasta water before draining, as this starchy liquid helps marry the sauce to the rigatoni later on.
Step 2: Season and Sear the Chicken
While the pasta is cooking, focus on the chicken. Pat the breasts dry and butterfly them to ensure even cooking—and then season them generously with garlic powder, Italian seasoning, kosher salt, and freshly ground black pepper. The searing in hot olive oil creates a golden crust packed with flavor while locking the juices inside. Cook the chicken for about 4 to 5 minutes on each side until it’s cooked through, then set aside while you build the sauce.
Step 3: Create the Burst Cherry Tomato Sauce
In the same skillet, deglaze with white wine, scraping up those flavorful browned bits—that’s where so much of the magic happens. Once the wine mostly reduces, add a little more olive oil and toss in diced onions, cherry tomatoes, minced garlic, and salt. Sauté for about 10 minutes, pressing the tomatoes lightly so they burst and release their sweet juices. This gives the sauce its signature fresh, bright taste.
Step 4: Build Depth and Creaminess
Next, stir in tomato paste, red pepper flakes, and Italian seasoning for a rich, layered flavor. Pour in more white wine or chicken broth and let the sauce simmer to meld all the ingredients together. Finish by adding heavy cream for a velvety texture and half of the fresh julienned basil leaves for that beautiful herby fragrance. Toss in the drained rigatoni and splash in reserved pasta water to loosen the sauce until it’s perfectly coated.
Step 5: Slice and Serve Your Masterpiece
Slice the seared chicken into strips and arrange them on top of the saucy rigatoni. Shower everything with freshly grated Parmesan, extra basil, and a pinch of red pepper flakes if you love a bit of heat. This final flourish makes this Burst Cherry Tomato Basil Chicken Rigatoni Recipe look as stunning as it tastes.
How to Serve Burst Cherry Tomato Basil Chicken Rigatoni Recipe
Garnishes
Fresh herbs make all the difference—sprinkle a generous handful of torn basil leaves right before serving for a burst of aroma and color. A drizzle of good extra-virgin olive oil and a shave of Parmesan elevate this dish from comforting to elegant in an instant.
Side Dishes
This dish is wonderfully satisfying on its own but pairing it with a crisp green salad dressed with lemon vinaigrette complements the rich sauce beautifully. Garlic bread or a simple crusty baguette is also fantastic for soaking up every last bit of that luscious tomato cream sauce.
Creative Ways to Present
For a special occasion, serve the rigatoni in individual shallow bowls, neatly arranging the sliced chicken on top and garnishing with microgreens or edible flowers. You can also serve the sauce and pasta tossed together with chicken strips on the side for a family-style feast that invites everyone to dig in and share.
Make Ahead and Storage
Storing Leftovers
Leftover Burst Cherry Tomato Basil Chicken Rigatoni Recipe keeps wonderfully in the refrigerator for up to 3 days. Store it in an airtight container to preserve freshness and prevent the pasta from drying out. The flavors actually meld beautifully overnight, making for even tastier leftovers.
Freezing
If you want to save some for later, freeze portions in freezer-safe containers. Since the cream and tomatoes can sometimes separate, it’s best to freeze without the fresh basil and add it fresh when you reheat. The chicken and pasta hold up well and thaw quickly for an easy meal anytime.
Reheating
To reheat, gently warm the pasta in a skillet over medium-low heat, adding a splash of water or broth to revive the sauce’s creamy texture. Stir occasionally until heated through to avoid drying out the chicken or pasta. Fresh basil added just before serving restores that bright burst of flavor.
FAQs
Can I use a different pasta instead of rigatoni?
Absolutely! While rigatoni is perfect for capturing the sauce with its ridges and tubes, penne or ziti would also work wonderfully. Just keep cooking times in mind to ensure perfect al dente texture.
Is it possible to make this dish dairy-free?
You can substitute the heavy cream with coconut cream or a plant-based cream alternative and use nutritional yeast instead of Parmesan. The sauce will still be creamy and flavorful with these swaps.
What can I substitute for white wine in the sauce?
If you prefer not to use wine, chicken broth or a mixture of broth and a splash of white grape juice works beautifully to add moisture and a touch of acidity to the sauce.
Can I prepare parts of this recipe ahead of time?
Yes! You can season and cut the chicken ahead of time, and even chop the veggies the day before. Cook the pasta and chicken fully ahead but wait to combine everything until just before serving for the freshest taste.
How spicy is this dish with red pepper flakes?
The red pepper flakes add a gentle warmth that complements the dish without overwhelming it. Feel free to adjust the quantity to suit your heat preference, or omit them entirely if you prefer mild flavors.
Final Thoughts
This Burst Cherry Tomato Basil Chicken Rigatoni Recipe truly captures the joy of home-cooked Italian flavors with simple ingredients and straightforward steps that anyone can follow. I can’t wait for you to try it—whether it becomes your weeknight go-to or a special dish to share with loved ones, it promises comfort, delight, and a beautiful burst of freshness in every bite.
Print
Burst Cherry Tomato Basil Chicken Rigatoni Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Burst Cherry Tomato Basil Chicken Rigatoni recipe is a vibrant and comforting Italian-inspired dish featuring tender seared chicken breasts nestled atop al dente rigatoni pasta tossed in a creamy, flavorful burst cherry tomato sauce enriched with garlic, fresh basil, and Parmesan cheese. Perfect for a family dinner, it combines savory herbs and a touch of heat from red pepper flakes with the richness of white wine and cream, delivering a well-balanced, hearty meal in just 40 minutes.
Ingredients
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, to taste
- 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 with a 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 cheese, for garnish
- Extra 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 rigatoni to the boiling water and cook until al dente according to package instructions. Reserve 1 cup of the pasta cooking water before draining and set it aside for the sauce.
- Prepare the chicken: While the pasta cooks, pat dry the chicken breasts with paper towels. Butterfly each breast horizontally and then cut each into two equal pieces. Season both sides with garlic powder, Italian seasoning, kosher salt, and freshly ground black pepper.
- Cook the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken pieces and sear them until golden brown and cooked through, about 4-5 minutes per side. Transfer the cooked chicken to a plate and tent with foil to keep warm.
- Prepare the sauce: In the same skillet, deglaze with ¼ cup white wine, scraping up browned bits from the bottom. Cook until the wine is mostly reduced. Add 1 tablespoon olive oil, the diced onion, cherry tomatoes, minced garlic, and 1 teaspoon kosher salt. Sauté for about 10 minutes, pressing the tomatoes occasionally to release their juices. Stir in the tomato paste, red pepper flakes, and Italian seasoning and cook for 1 minute. Pour in the remaining white wine (or chicken broth) and simmer for 2-3 minutes. Stir in the heavy cream and half of the julienned basil leaves, then simmer briefly to combine.
- Combine pasta and sauce: Add the drained rigatoni to the skillet with the sauce, tossing gently to combine. Add the reserved pasta water a little at a time to loosen the sauce as needed. Stir in the grated Parmesan cheese and adjust seasoning with salt and pepper to taste.
- Slice and serve: Slice the cooked chicken pieces and arrange them on top of the pasta. Garnish with additional Parmesan cheese, extra red pepper flakes, and remaining fresh basil. Serve immediately and enjoy!
Notes
- Butterflying the chicken breasts helps them cook evenly and faster.
- Reserving pasta water is crucial for adjusting the sauce consistency and helping it cling to the pasta.
- You can substitute dry white wine with chicken broth if preferred or to avoid alcohol.
- Adjust red pepper flakes according to your spice preference.
- Use freshly grated Parmesan for the best flavor and melting quality.
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
- Make sure to press the cherry tomatoes while cooking to create a natural burst sauce.
