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Delicious burst cherry tomato basil chicken rigatoni served in a bowl, topped with fresh basil and parmesan cheese.
Alyssa

Burst Cherry Tomato Basil Chicken Rigatoni

Delicious tomato basil chicken rigatoni simmered in a creamy burst cherry tomato sauce with a kick of heat from red pepper flakes. A protein-packed meal perfect for customizing with extra veggies.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 people
Course: Dinner, Lunch
Cuisine: American, Italian
Calories: 585
Ingredients Method Notes

Ingredients
  

  • 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
  • 2 tablespoons extra-virgin olive oil
  • 1 pound rigatoni
  • 1 cup reserved pasta water
  • ½ yellow onion diced (or sub a shallot)
  • 1 pint cherry tomatoes
  • 3 cloves garlic, 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 sub chicken broth)
  • ½ cup heavy cream *
  • ½ cup grated parmesan cheese (about 2 ounces)
  • ½ cup fresh basil leaves, julienned
  • Extra Parmesan
  • Red pepper flakes

Method
 

  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. Pat dry chicken breasts, season with spices, and cut into equal-sized pieces.
  3. In a skillet, warm olive oil and sear chicken until golden brown and cooked through. Transfer to plate and tent with foil.
  4. Deglaze skillet with wine, add remaining ingredients, and simmer until flavors meld.
  5. Fold cooked pasta into sauce, adding cream and seasoning to taste.
  6. Slice chicken and serve over pasta, garnished with parmesan and basil.

Notes

Customize with extra veggies and swap ingredients as needed for dietary preferences.