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
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 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
