Imagine twirling your fork into a vibrant, hearty bowl of Burst Cherry Tomato Basil Chicken Rigatoni. This dish is a celebration of tender chicken, sweet tomatoes, and aromatic basil tossed together with rigatoni for a meal that’s both comforting and refreshing. Each bite delivers a burst of flavor that’s like a mini-vacation to the Italian countryside!
Why You’ll Love This Recipe
- Flavor Explosion: The combination of cherry tomatoes and basil with rigatoni creates a mouthwatering, flavor-packed dish.
- Quick & Easy: Despite its gourmet flair, this dish is a breeze to make in under 40 minutes!
- Versatile: Whether you’re cooking for family or impressing guests, this dish is a guaranteed crowd-pleaser.
- Colorful & Fresh: The interplay of fresh ingredients makes the meal not only taste good but look fantastic too.
Ingredients You’ll Need
This delightful recipe keeps things simple, allowing each ingredient to shine. From the juicy burst of cherry tomatoes to the fragrance of fresh basil, every component plays its own delicious part in this colorful pasta dish.
- Chicken Breasts: Tender protein that serves as the hearty base of this dish.
- Cherry Tomatoes: Deliver juicy bursts of flavor that sweeten the sauce naturally.
- Rigatoni: Perfect for soaking up the sauce with its tubular shape.
- Fresh Basil: Adds a fragrant, finishing touch that transports you straight to Italy.
- Parmesan Cheese: Adds a savory and nutty dimension that complements the tomatoes perfectly.
Variations
Feel free to put your own spin on this Burst Cherry Tomato Basil Chicken Rigatoni. It’s incredibly adaptable, making it easy to adjust to suit dietary needs or the ingredients you have on hand.
- Creamy Alternative: For a dairy-free option, substitute the heavy cream with full-fat coconut milk.
- Extra Veggies: Toss in fresh spinach for additional greens and nutrients.
- Spice It Up: Add extra red pepper flakes for a fiery kick that will spice up your meal.
How to Make Burst Cherry Tomato Basil Chicken Rigatoni
Step 1: Prepare the Ingredients
Start by preparing your workspace. Slice the cherry tomatoes in half, julienne the basil leaves, and mince your garlic cloves. These aromatic preparations will ensure you’re ready to go when it’s time to cook.
Step 2: Cook the Chicken
Season the chicken breasts with garlic powder, Italian seasoning, salt, and a good crack of pepper. Searing them in a hot skillet with olive oil creates a delicious, crusty exterior while keeping the interior juicy.
Step 3: Make the Sauce
In the same skillet, let the cherry tomatoes sizzle and soften, combining with minced garlic and onion. The burst of juices from the tomatoes is what you’ll savor at the heart of this dish.
Step 4: Combine and Serve
Add your cooked rigatoni to the skillet, making sure every tube is drenched in the luscious sauce. Slice the chicken, arrange on top, and finish with fresh basil and a generous sprinkle of Parmesan.
Pro Tips for Making Burst Cherry Tomato Basil Chicken Rigatoni
- Tomato Tenderness: Press lightly on the tomatoes with the back of a spoon to release their juices without mashing them completely.
- Pasta Perfection: Cook rigatoni al dente; it will absorb some of the sauce and reach perfection while absorbing flavors.
- Basil Timing: Add fresh basil at the last moment to preserve its vibrant color and aroma.
- Wine Wisdom: Choose a dry white wine or a chicken broth to deepen the sauce without overpowering the dish.
How to Serve Burst Cherry Tomato Basil Chicken Rigatoni
Garnishes
Embellish your rigatoni with additional freshly torn basil leaves, a sprinkle of freshly grated Parmesan, and a dash of red pepper flakes to up the spice factor. These final touches enhance the presentation and flavor.
Side Dishes
This pasta pairs beautifully with a crisp green salad dressed lightly with olive oil and balsamic vinegar. A loaf of warm, crusty bread is perfect for sopping up any remaining sauce.
Creative Ways to Present
Serve the rigatoni in a large, shallow dish for family-style dining or plate it individually for a more sophisticated presentation. Adding a small basil bouquet on the side provides a fresh, vibrant touch.
Make Ahead and Storage
Storing Leftovers
Leftovers can be a lifesaver! Simply store them in an airtight container in the fridge for up to three days. The flavors meld and deepen, making for a delicious second meal.
Freezing
To freeze, place the pasta in a freezer-friendly container and store for up to two months. Thaw overnight in the fridge before reheating to preserve the fresh taste.
Reheating
Reheat on the stovetop over low heat, adding a splash of reserved pasta water to maintain the sauce’s creamy consistency. Stir gently to distribute heat evenly without breaking up the pasta.
FAQs
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Can I use dried basil instead of fresh?
While fresh basil offers the best flavor, dried basil can be used in a pinch, though it should be added earlier in the cooking process to allow it to release its flavors.
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What other types of pasta work well in this recipe?
Penne or fusilli are great alternatives that also capture the sauce’s richness thanks to their shapes and ridges.
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Can I prepare this dish in advance for a party?
Absolutely! Prepare the components separately and combine just before serving for the freshest experience. This ensures the pasta doesn’t become soggy.
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Can I omit the wine in the recipe?
Yes, you can substitute white wine with chicken broth for a non-alcoholic option that still brings flavor depth to the sauce.
Final Thoughts
This Burst Cherry Tomato Basil Chicken Rigatoni is truly a dish that invites indulgence, perfect for both weeknight dinners and special occasions alike. It’s filled with flavors fresh from the Mediterranean that are sure to delight your senses and impress your guests. Give it a try—you and your fork will be very happy!
Print
Burst Cherry Tomato Basil Chicken Rigatoni Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Pasta, Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
Burst Cherry Tomato Basil Chicken Rigatoni is a vibrant and flavorful pasta dish that combines tender, seared chicken breasts with a rich and creamy cherry tomato sauce, infused with garlic, Italian seasoning, and fresh basil. Perfect for a quick weeknight dinner, this recipe offers a harmonious blend of textures and tastes with just the right amount of spice from red pepper flakes and a touch of Parmesan cheese. It’s a comforting yet sophisticated meal that everyone will love.
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 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 cheese
- Red pepper flakes
Instructions
- Boil water for pasta: Bring a large pot of salted water to a boil over medium-high heat.
- Cook the pasta: Once water is boiling, add in the rigatoni and cook until al dente according to the package instructions. Reserve 1 cup of pasta water before draining and set aside.
- Prepare the chicken: While pasta cooks, place chicken breasts on a cutting board, pat dry, and butterfly each breast by cutting horizontally to make two thinner pieces. Season both sides with garlic powder, Italian seasoning, salt, and pepper.
- Cook the chicken: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add chicken breasts and sear 4-5 minutes per side until golden and cooked through. Remove and tent with foil to keep warm.
- Prepare the sauce: In the same skillet, deglaze with ¼ cup white wine, scraping up browned bits, and cook until most evaporated. Add 1 tablespoon olive oil, onion, cherry tomatoes, garlic, and salt. Sauté until tomatoes soften, about 10 minutes. Gently press tomatoes down to release juices.
- Build the flavor: Stir in tomato paste, red pepper flakes, and Italian seasoning; cook for 1 minute. Pour in remaining wine or broth, simmer 2-3 minutes. Add heavy cream and half the basil, bring to a simmer.
- Mix pasta: Toss cooked pasta into the sauce, adding reserved pasta water gradually until desired sauce consistency. Stir in Parmesan cheese, season with salt and pepper as needed.
- Serve: Slice the cooked chicken and place on top of the pasta. Garnish with extra Parmesan, basil, and red pepper flakes. Serve immediately and enjoy!
Notes
- If preferred, cube the chicken and stir it into the pasta after adding Parmesan for a quicker, combined dish.
- For added vegetables, stir in 2 cups chopped spinach after adding Parmesan cheese.
- To make dairy-free, substitute coconut milk for heavy cream and use dairy-free Parmesan or omit altogether.
- To make gluten-free, use a gluten-free pasta such as brown rice pasta.
- Adjust spice level by omitting red pepper flakes for kids or sensitive eaters.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 585 kcal
- Sugar: 5.9 g
- Sodium: 870 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: 125 mg
