RecipeCastle

Weeknight Favorite: Burst Cherry Tomato Basil Chicken Rigatoni

Weeknight Favorite: Burst Cherry Tomato Basil Chicken Rigatoni
Prep
10 min
Cook
30 min
Total
40 min
Serves
6
Calories
585 kcal
Carbs
63.70 g

Ingredients

  • 1 to 1 ½ poundsboneless skinless chicken breasts ((ideally, 2 equal-sized breasts))
  • 1 teaspoongarlic powder
  • 1 teaspoonItalian seasoning
  • 1 teaspoonkosher salt
  • —Freshly ground black pepper
  • 2 tablespoonsextra-virgin olive oil
  • 1 poundrigatoni
  • 1 cupreserved pasta water
  • ½ yellow oniondiced ((or sub a shallot))
  • 1 pintcherry tomatoes
  • 3 clovesgarlic, minced
  • 1 teaspoonkosher salt, plus more to taste
  • ¼ cuptomato paste
  • 1 teaspoonred pepper flakes
  • 1 teaspoonItalian seasoning
  • 1 cupdry white wine ((or sub chicken broth))
  • ½ cupheavy cream (*)
  • ½ cupgrated parmesan cheese ((about 2 ounces))
  • ½ cupfresh basil leaves, julienned
  • —Extra Parmesan
  • —Red pepper flakes

Instructions

  1. 1

    Bring a large pot of salted water to a boil over medium-high heat, then cook rigatoni until al dente. Reserve 1 cup of pasta water before draining.

  2. 2

    Pat dry chicken breasts, season with spices, and cut into equal-sized pieces.

  3. 3

    In a skillet, warm olive oil and sear chicken until golden brown and cooked through. Transfer to plate and tent with foil.

  4. 4

    Deglaze skillet with wine, add remaining ingredients, and simmer until flavors meld.

  5. 5

    Fold cooked pasta into sauce, adding cream and seasoning to taste.

  6. 6

    Slice chicken and serve over pasta, garnished with parmesan and basil.