If you’re craving a pasta dish that bursts with fresh, vibrant flavors and hearty satisfaction, then this Burst Cherry Tomato Basil Chicken Rigatoni Recipe is exactly what you need on your plate tonight. Imagine tender pieces of perfectly seasoned chicken nestled among rigatoni pasta, all coated in a luscious sauce crafted from juicy cherry tomatoes, aromatic basil, and a gentle hint of heat from red pepper flakes. This recipe is a celebration of simple ingredients coming together to create a dish that’s both comforting and excitingly fresh, making every bite a joyful experience you’ll want to share with friends and family.
Ingredients You’ll Need
Ingredients You’ll Need
Each ingredient in this Burst Cherry Tomato Basil Chicken Rigatoni Recipe is handpicked to build layers of flavor, texture, and color without fuss. From the aromatic garlic powder to the bright, fresh basil, every component has a role that makes this dish shine.
- 1 to 1 ½ pounds boneless skinless chicken breasts: The main protein, tender and juicy when cooked just right.
- 1 teaspoon garlic powder: Adds a mellow garlicky background flavor without overpowering the dish.
- 1 teaspoon Italian seasoning: A perfect blend of herbs that complements both chicken and tomatoes.
- 1 teaspoon kosher salt and freshly ground black pepper: Essential for seasoning the chicken and balancing flavors.
- 2 tablespoons extra-virgin olive oil: For searing the chicken to a golden crisp.
- 1 pound rigatoni: The pasta shape holds the sauce beautifully, creating the perfect bite every time.
- 1 tablespoon extra-virgin olive oil: Used again to sauté vegetables and build the sauce base.
- 1 cup reserved pasta water: This starchy water helps to loosen the sauce and bind it to the rigatoni.
- ½ yellow onion, diced (or sub a shallot): Adds sweetness and depth when sautéed.
- 1 pint cherry tomatoes: The star of the sauce, bursting with natural sweetness and juiciness.
- 3 garlic cloves, minced: Brings bold, fresh garlicky notes to the sauce.
- 1 teaspoon kosher salt, plus more to taste: Enhances every flavor in the sauce.
- ¼ cup tomato paste: Concentrates tomato flavor and enriches the sauce’s texture.
- 1 teaspoon red pepper flakes: Adds a subtle kick for an exciting depth.
- 1 teaspoon Italian seasoning: Reintroduced here to deepen herbal accents in the sauce.
- 1 cup dry white wine (or chicken broth): Used to deglaze the pan and infuse the sauce with complexity.
- ½ cup heavy cream: Creates a luxurious, silky texture that binds everything together.
- ½ cup grated Parmesan cheese (about 2 ounces): Adds a savory, nutty finish to the dish.
- ½ cup fresh basil leaves, julienned: Offers bright, herbaceous freshness to balance richness.
- Extra Parmesan and red pepper flakes: For garnish to amp up flavor and visual appeal.
How to Make Burst Cherry Tomato Basil Chicken Rigatoni Recipe
Step 1: Boil the Pasta
Start by bringing a large pot of salted water to a rolling boil. Adding salt is crucial here because it seasons the pasta from the inside out, enhancing every bite. Once boiling, toss in the rigatoni and cook until it’s perfectly al dente. Make sure to reserve one cup of the pasta water before draining, as this liquid gold is key to adjusting your sauce’s consistency later.
Step 2: Prepare and Season the Chicken
While the rigatoni cooks, take the chicken breasts and pat them dry to ensure a beautiful sear. Butterfly each breast horizontally and cut them into two equal pieces for quicker, even cooking. Season both sides generously with garlic powder, Italian seasoning, kosher salt, and freshly ground black pepper. This simple but flavorful seasoning is what sets the foundation for the whole dish.
Step 3: Sear the Chicken
Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat. Place the chicken pieces in the hot pan and sear them until golden brown and cooked through — usually about 4 to 5 minutes per side. This step locks in juices and creates a delightful crust. After cooking, transfer the chicken to a plate and tent with foil to keep it warm and juicy.
Step 4: Build the Burst Cherry Tomato Sauce
In the same skillet, pour in ¼ cup of your white wine to deglaze, scraping up the flavorful browned bits from the bottom of the pan — this infusion adds drama to the sauce. Allow the wine to reduce mostly before adding 1 tablespoon of olive oil, diced onion, cherry tomatoes, minced garlic, and 1 teaspoon salt. Sauté for about 10 minutes, gently pressing the tomatoes so they burst and release their sweet juices that form the heart of this sauce. Stir in tomato paste, red pepper flakes, and additional Italian seasoning, cooking for an additional minute to meld the spices.
Step 5: Finish the Sauce and Combine
Add the remaining white wine (or chicken broth if preferred) and let the sauce simmer for 2 to 3 minutes. Then stir in the heavy cream and half of the julienned basil, allowing the flavors to soften and blend. Mix your cooked rigatoni into the sauce, adding reserved pasta water as needed to loosen it to the perfect silky consistency. Finally, fold in the grated Parmesan cheese, tasting and adjusting salt and pepper to make sure every element sings.
Step 6: Slice and Serve
Slice the rested chicken and arrange the pieces on top of your glossy rigatoni, making every plate look inviting and bursting with flavor. Garnish with extra Parmesan, a sprinkle of red pepper flakes for that hint of heat, and the remaining fresh basil leaves to add a final pop of green and freshness.
How to Serve Burst Cherry Tomato Basil Chicken Rigatoni Recipe
Garnishes
Extra grated Parmesan cheese and a handful of freshly torn basil leaves always elevate this dish to next-level deliciousness. If you love a little heat, a scattering of red pepper flakes adds a vibrant contrast to the creamy and sweet sauce. A drizzle of good quality olive oil on top can also add a lovely sheen and richness.
Side Dishes
To complement the rich flavors of the Burst Cherry Tomato Basil Chicken Rigatoni Recipe, consider serving a crisp green salad dressed with lemon vinaigrette or a simple side of sautéed garlic green beans. A crusty piece of bread or focaccia makes for the perfect tool to mop up all that irresistible sauce.
Creative Ways to Present
For a charming dinner party, serve the pasta family-style in a large, shallow bowl, letting guests help themselves to generous portions of chicken. Alternatively, plate individual servings, twirling the rigatoni neatly with a fork and placing sliced chicken over the top, then finished with colorful garnishes for an elegant touch. Adding edible flowers or microgreens can also make the presentation pop visually.
Make Ahead and Storage
Storing Leftovers
This Burst Cherry Tomato Basil Chicken Rigatoni Recipe keeps beautifully in an airtight container in the refrigerator for up to three days. The flavors actually deepen overnight, making it a great option for meal prep or next-day enjoyment.
Freezing
If you want to save portions for longer, freeze the pasta and chicken separately in freezer-safe containers. The sauce’s creaminess holds up well, but freezing the chicken sliced ensures it reheats evenly without drying out. Frozen meals are best used within 1-2 months for optimal taste and texture.
Reheating
To reheat, gently warm the pasta in a skillet over medium-low heat with a splash of reserved pasta water or chicken broth to loosen the sauce. Microwave works too—just cover and heat in short bursts to avoid drying. Add fresh basil or a little extra Parmesan after warming for that just-cooked feel.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs add a bit more richness and remain juicy thanks to their higher fat content. Adjust cooking times accordingly, as thighs may take a little longer to cook through.
What can I substitute for the white wine?
If you prefer not to use wine, chicken broth is a wonderful substitute that still provides depth to the sauce without alcohol.
Is there a way to make this recipe vegetarian?
You can skip the chicken and add hearty vegetables like mushrooms, zucchini, or eggplant to maintain the robustness of the dish while keeping it vegetarian-friendly.
Can I use other pasta shapes?
Rigatoni is ideal for holding onto the sauce, but penne, ziti, or even fusilli work great too. Just make sure to cook until al dente so the texture complements the sauce perfectly.
How spicy is this dish?
The red pepper flakes add a gentle warmth, but you can easily adjust the amount to make it milder or kick it up if you love heat. It’s completely customizable to your taste!
Final Thoughts
There’s something truly special about the Burst Cherry Tomato Basil Chicken Rigatoni Recipe that makes it a standout dish in any meal rotation. Its fresh brightness combined with creamy, comforting textures feels like a warm hug on a plate. Whether you’re cooking for family, friends, or just treating yourself, this recipe promises a satisfying and unforgettable dinner. Give it a try and watch it quickly become one of your all-time favorites!
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: Stovetop
- Cuisine: Italian
Description
A flavorful and comforting Burst Cherry Tomato Basil Chicken Rigatoni recipe featuring tender seared chicken breasts, al dente rigatoni pasta, and a creamy, tangy tomato sauce infused with fresh basil and Parmesan cheese. This dish combines the freshness of cherry tomatoes bursting in the pan with the richness of heavy cream and the aromatic notes of Italian seasoning, making it a perfect weeknight dinner for six.
Ingredients
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
- 1 tablespoon extra-virgin olive oil
Sauce
- 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
For Garnish
- Extra Parmesan cheese
- Red pepper flakes
- Fresh basil leaves
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 the rigatoni to the boiling water and cook until al dente according to package instructions. Reserve 1 cup of the pasta cooking water before draining the pasta, then set it aside.
- Prepare the chicken: While the pasta cooks, pat the chicken breasts dry with paper towels. Butterfly each breast horizontally, then cut each into two equal pieces. Season both sides generously with garlic powder, Italian seasoning, kosher salt, and freshly ground black pepper.
- Cook the chicken: Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and sear until golden brown and cooked through, about 4 to 5 minutes per side. Remove the chicken and transfer it to a plate, tenting with foil to keep warm.
- Prepare the sauce: In the same skillet, deglaze by pouring in ¼ cup of white wine, scraping up any browned bits stuck to the pan. Cook until the wine is mostly reduced. Add 1 tablespoon olive oil, diced onion, cherry tomatoes, minced garlic, and 1 teaspoon kosher salt. Sauté for about 10 minutes, pressing the tomatoes to encourage them to burst and release their juices. Stir in the tomato paste, red pepper flakes, and Italian seasoning, cooking for 1 minute to meld flavors. Pour in the remaining white wine or chicken broth and simmer for 2-3 minutes to deepen the sauce. Stir in the heavy cream and half of the julienned basil leaves, simmer briefly to combine.
- Combine pasta and sauce: Mix the drained rigatoni into the sauce, adding the reserved pasta water a little at a time to loosen the sauce to your preferred consistency. Stir in the grated Parmesan cheese and adjust seasoning with salt and pepper to taste.
- Slice and serve: Slice the cooked chicken into strips and arrange on top of the creamy rigatoni. Garnish generously with extra Parmesan cheese, red pepper flakes, and the remaining fresh basil. Serve immediately and enjoy!
Notes
- Butterflying the chicken breasts helps them cook evenly and stay juicy.
- Reserving pasta water is key to adjusting the sauce consistency and helps the sauce cling to the pasta.
- You can substitute chicken broth for white wine for a non-alcoholic version.
- Adjust red pepper flakes to your heat preference.
- Use fresh basil for the best flavor impact and garnish.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently to avoid drying out the chicken.
