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
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, 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.
