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
Scale
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.
