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
Units
Scale
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
