Bring your taste buds to life with this delightful Burst Cherry Tomato Basil Chicken Rigatoni. This dish offers a harmonious blend of juicy chicken and vibrant cherry tomatoes, accented by fragrant basil and creamy parmesan. It’s a symphony of flavors that’s both delectable and achievable in your own kitchen!
Why You’ll Love This Recipe
- Bursting with Flavor: The cherry tomatoes pop, releasing a tangy sweetness that beautifully complements the creamy sauce and fragrant basil.
- Weeknight Friendly: From start to finish, this dish takes just 40 minutes, making it perfect for a quick yet fancy dinner.
- Customizable: Easily adapt this dish with different pasta or additional veggies to suit your taste preferences.
Ingredients You’ll Need
Creating this Burst Cherry Tomato Basil Chicken Rigatoni is remarkably simple with a handful of essential ingredients that make this dish pop with flavor and vibrancy. Each component brings its own uniqueness, making the final dish a true masterpiece.
- Boneless Skinless Chicken Breasts: Ideal for a quick cook and maintains juiciness when cooked properly.
- Garlic Powder & Italian Seasoning: These elevate the savory essence of the chicken.
- Rigatoni: Its tubular shape holds the sauce beautifully, ensuring every bite is packed with flavor.
- Cherry Tomatoes: They burst in the pan, creating a sweet and tangy sauce base.
- Fresh Basil: Adds a pop of color and a fresh aroma that ties the dish together.
Variations
This Burst Cherry Tomato Basil Chicken Rigatoni is not only delicious but also versatile. Feel free to customize it based on what you have on hand or dietary needs. Here are some ideas to inspire your creativity in the kitchen.
- Vegetarian Version: Skip the chicken and add more veggies like bell peppers or zucchini for a fresh crunch.
- Make it Spicy: Increase the red pepper flakes to taste for a spicier kick.
- Alternative Cream: Swap out heavy cream for coconut milk for a lighter, dairy-free option.
How to Make Burst Cherry Tomato Basil Chicken Rigatoni
Step 1: Boil the Pasta
Start by bringing a large pot of salted water to a boil. Add the rigatoni and cook until it reaches al dente perfection. Remember to save a cup of the pasta water when you drain it – this starchy water is perfect for adjusting the sauce consistency later!
Step 2: Prepare the Chicken
While the pasta is cooking, butterfly the chicken breasts for an even thickness and season them generously with garlic powder, Italian seasoning, salt, and pepper. This ensures every bite of chicken is flavorful and tender.
Step 3: Cook the Chicken
Sear the seasoned chicken in a hot skillet with olive oil until both sides are golden and cooked through. Transfer to a plate and cover to keep warm while you prepare the rest of the dish.
Step 4: Make the Sauce
In the same skillet, start your sauce by deglazing with white wine, enriching the flavor as you stir up all the tasty bits left from the chicken. Add the onion, cherry tomatoes, and seasoning, cooking until the tomatoes burst, then meld in the tomato paste for depth. Finish by mixing in heavy cream for a silky, luxurious sauce.
Pro Tips for Making Burst Cherry Tomato Basil Chicken Rigatoni
- Tomato Masquerade: Press gently on the cherry tomatoes as they soften to help them release their juices for the sauce.
- Seasoning Secrets: Don’t skimp on seasoning the chicken! A well-seasoned chicken enriches the entire dish.
- Wine or Broth: Use a good quality dry white wine or chicken broth to enhance the savory depth of the sauce.
- Basil Brightness: Add fresh basil at the end to maintain its vibrant color and aroma.
How to Serve Burst Cherry Tomato Basil Chicken Rigatoni
Garnishes
For a touch of elegance, garnish with freshly grated Parmesan and a sprinkle of freshly chopped basil. A dash of red pepper flakes on top adds a pop of color and an extra zing.
Side Dishes
This dish pairs perfectly with a light side salad with a simple vinaigrette or a warm piece of crusty garlic bread, which is perfect for soaking up every last drop of the luscious sauce.
Creative Ways to Present
Elevate your presentation by serving the dish in a large, rustic bowl. Place the sliced chicken artfully over the pasta, and finish with a drizzle of olive oil for a professional touch that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of pasta water to refresh the sauce.
Freezing
If you want to freeze your Burst Cherry Tomato Basil Chicken Rigatoni, make sure to portion it into freezer-safe containers. It will keep well for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
For best results, reheat gently on stovetop over medium heat to avoid scorching the sauce. Alternatively, microwave in short bursts, stirring in between, until hot.
FAQs
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Can I use a different type of pasta?
Absolutely! Feel free to substitute rotini or penne, which are great alternatives for holding the sauce beautifully as well.
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What can I use instead of white wine?
If you prefer not to use wine, chicken broth is an excellent substitute that will still add plenty of flavor to the sauce.
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How can I make this dish spicier?
Increase the amount of red pepper flakes or add a dash of cayenne pepper for an extra kick.
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Is there a dairy-free option for the cream?
Yes! Swap the heavy cream for full-fat coconut milk to make it dairy-free without losing the creamy texture.
Final Thoughts
Try this delightful Burst Cherry Tomato Basil Chicken Rigatoni for a meal that’s both comforting and elegant. It’s a beautiful harmony of fresh ingredients and rich flavors guaranteed to make dinner special. Enjoy this dish with those you love, and let each bite transport you to Italian culinary bliss!
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: Sautéing
- Cuisine: Italian-American
Description
This Burst Cherry Tomato Basil Chicken Rigatoni is a flavorful, hearty pasta dish featuring tender seared chicken breasts, a vibrant cherry tomato and basil sauce, and creamy parmesan cheese. Perfect for a weeknight dinner or a comforting weekend meal, it combines bright, fresh ingredients with rich flavors for an irresistible dish.
Ingredients
For the Chicken:
- 1 to 1 1/2 pounds boneless skinless chicken 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 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
Instructions
- Boil water for pasta: Bring a large pot of salted water to a boil over medium-high heat, preparing to cook the rigatoni until al dente according to package instructions.
- Cook the pasta: Add the rigatoni to the boiling water and cook until just tender. Reserve 1 cup of pasta water before draining and set aside.
- Prepare the chicken: While the pasta cooks, pat dry the chicken breasts and butterfly each by slicing horizontally almost through, then open like a book and cut into two equal parts. Season both sides with garlic powder, Italian seasoning, salt, and pepper.
- Cook the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown and cooked through, about 4-5 minutes per side. Transfer to a plate, tent with foil to keep warm, and set aside.
- Make the sauce: In the same skillet, deglaze with ¼ cup white wine, scraping up browned bits, and cook until most evaporated. Add remaining olive oil, then sauté onion, cherry tomatoes, garlic, and salt until tomatoes soften, about 10 minutes. Gently press tomatoes down to release juice. Stir in tomato paste, red pepper flakes, Italian seasoning, and cook for 1 minute. Add the remaining wine or broth and simmer for 2-3 minutes. Mix in heavy cream and basil, bringing it to a simmer.
- Combine pasta and sauce: Add cooked pasta to the skillet, tossing to coat, adding reserved pasta water to loosen sauce if necessary. Mix in Parmesan cheese, season with salt and pepper to taste.
- Serve: Slice the chicken and place on top of the pasta. Garnish with additional Parmesan, red pepper flakes, and basil before serving. Enjoy!
Notes
- If you prefer a shortcut, cube the chicken and stir it into the pasta instead of butterflying. Cook chicken until golden and fully cooked, then add to the pasta after sauce assembly.
- For more vegetables, stir in 2 cups chopped spinach after adding Parmesan cheese.
- Replace heavy cream with full-fat coconut milk for a dairy-free version.
- Use gluten-free pasta, such as brown rice pasta, to make the dish gluten-free.
- Omit red pepper flakes for a milder, kid-friendly version.
Nutrition
- Serving Size: 1 serving (about 1/6 of dish)
- Calories: 585 kcal
- Sugar: 5.9 g
- Sodium: 850 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: 85 mg
