Description
A delicious and creamy Burst Cherry Tomato Basil Chicken Rigatoni recipe that features tender seared chicken breasts, vibrant burst cherry tomatoes, fresh basil, and a rich Parmesan cream sauce. Perfect for a comforting yet elegant dinner in just 40 minutes.
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 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
- Extra Parmesan, for garnish
- Additional red pepper flakes, for garnish
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. Before draining, reserve 1 cup of pasta water and set aside.
- Prepare the chicken: While the pasta cooks, pat dry the chicken breasts with paper towels. Butterfly each breast horizontally and then cut into two equal pieces. Season both sides with garlic powder, Italian seasoning, kosher salt, and freshly ground black pepper.
- Cook the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown and cooked through, approximately 4 to 5 minutes per side. Remove chicken from skillet and keep warm by tenting with foil.
- Prepare the sauce: In the same skillet, deglaze with ¼ cup white wine, scraping up any browned bits from the bottom. 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 occasionally to release their juices. Stir in tomato paste, red pepper flakes, and Italian seasoning and cook for another minute. Pour in the remaining ¾ cup white wine (or broth) and simmer for 2 to 3 minutes. Stir in heavy cream and half of the julienned basil leaves, allowing the sauce to simmer briefly.
- Combine pasta and sauce: Add the drained rigatoni to the sauce, tossing well to coat. Gradually add reserved pasta water as needed to loosen the sauce. Stir in grated Parmesan cheese and adjust seasoning with salt and pepper to taste.
- Slice and serve: Slice the cooked chicken into strips and serve it atop the creamy rigatoni. Garnish with additional Parmesan cheese, red pepper flakes, and the remaining fresh basil. Enjoy your meal!
Notes
- Butterflying the chicken breasts ensures even cooking and faster searing time.
- Pressing the cherry tomatoes during sautéing helps create a vibrant, slightly chunky sauce with natural tomato juices.
- White wine can be substituted with chicken broth if preferred or for a non-alcoholic option.
- Reserve pasta water is essential to adjust the sauce consistency for perfect coating.
- For a lighter dish, substitute heavy cream with half-and-half but expect a slightly less creamy sauce.
- Adjust red pepper flakes according to your spice preference.
- Use freshly grated Parmesan for the best texture and flavor.
