If you’re craving a dish that bursts with flavor and comfort, let me introduce you to the incredible Burst Cherry Tomato Basil Chicken Rigatoni Recipe. This pasta masterpiece combines juicy, perfectly seasoned chicken with the vibrant sweetness of cherry tomatoes and the fresh aroma of basil. Every bite is a celebration of textures and tastes, from the tender rigatoni noodles to the creamy, tangy sauce. It’s a dish that feels special yet comes together with simple ingredients, making it an absolute favorite for weeknight dinners or impressing friends without any fuss.
Ingredients You’ll Need
The magic of this Burst Cherry Tomato Basil Chicken Rigatoni Recipe lies in its beautiful simplicity. Each ingredient plays a crucial role, whether bringing depth, freshness, or richness to the dish. Let’s break down what you’ll need to create this vibrant feast.
- Boneless skinless chicken breasts (1 to 1 ½ pounds): Provides tender, juicy protein that soaks up the seasoning and sauce beautifully.
- Garlic powder (1 teaspoon): Adds a subtle, savory base note that complements the herbs perfectly.
- Italian seasoning (2 teaspoons total): A fragrant blend that brings a classic Mediterranean feel to the chicken and sauce.
- Kosher salt (1 teaspoon plus extra): Essential for enhancing every flavor in the dish without overpowering.
- Freshly ground black pepper: Adds the slightest kick and aromatic warmth.
- Extra-virgin olive oil (3 tablespoons): Used both for cooking and enriching the sauce with smoothness.
- Rigatoni (1 pound): This tube-shaped pasta catches the luscious sauce in every nook, offering the perfect bite.
- Yellow onion (½, diced): Adds sweetness and depth when sautéed, balancing the acidity of the tomatoes.
- Cherry tomatoes (1 pint): The star ingredient, bursting with juicy sweetness that creates the sauce’s bright foundation.
- Garlic cloves (3, minced): Infuses the sauce with a fresh, lively aroma.
- Tomato paste (¼ cup): Concentrates the tomato flavor and gives the sauce a rich, velvety consistency.
- Red pepper flakes (1 teaspoon): Offers a gentle heat that awakens the palate without overwhelming it.
- Dry white wine (1 cup): Deglazes the pan and adds a subtle acidity and complexity to the sauce; chicken broth works well as a substitute.
- Heavy cream (½ cup): Creams up the sauce, making every forkful decadently smooth and luscious.
- Grated Parmesan cheese (½ cup): Brings savory, nutty notes that unify the flavors and add a delightful umami punch.
- Fresh basil leaves (½ cup, julienned): Adds a fragrant, slightly sweet herbaceous burst that brightens the entire dish.
How to Make Burst Cherry Tomato Basil Chicken Rigatoni Recipe
Step 1: Boil the pasta water
Kick off this recipe by bringing a large pot of salted water to a vigorous boil. Salted water seasons the rigatoni as it cooks, allowing the noodles to soak up flavor from the very beginning. This simple step lays the foundation for perfectly cooked pasta that will harmonize beautifully with your sauce.
Step 2: Cook the rigatoni
Add the rigatoni to the boiling water and cook until al dente, just tender but still with a bit of bite. Reserving 1 cup of pasta water before draining is a secret trick to create a silky sauce by loosening it at the end. Keep that pasta water handy for the best saucy consistency!
Step 3: Prepare and season the chicken
While the pasta cooks, pat dry the chicken breasts, then butterfly each horizontally and cut into two equal pieces to ensure quick, even cooking. Season both sides generously with garlic powder, Italian seasoning, kosher salt, and freshly ground black pepper. This simple seasoning blend gives the chicken a savory crust packed with flavor.
Step 4: Sear the chicken
Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat until shimmering. Sear the seasoned chicken until golden brown and cooked through, about 4 to 5 minutes per side depending on thickness. This step locks in juices and forms the delicious browned bits that will flavor your sauce. Transfer the chicken to a plate and tent with foil to keep warm.
Step 5: Build the sauce with burst cherry tomatoes
In the same skillet, deglaze with ¼ cup of white wine, scraping up all those tasty browned bits stuck to the pan. Let it reduce until nearly evaporated for concentrated flavor. Add a tablespoon of olive oil, diced onion, cherry tomatoes, minced garlic, and 1 teaspoon salt. Sauté for about 10 minutes, pressing the tomatoes gently to encourage them to burst and release their sweet juices, creating a wonderfully fresh sauce base.
Step 6: Enrich and season the sauce
Stir in the tomato paste, red pepper flakes, and Italian seasoning, cooking for just a minute to blend their bold notes. Pour in the remaining white wine or chicken broth, simmering for 2 to 3 minutes to meld everything together. Then add the heavy cream and half of the fresh basil, letting the sauce briefly simmer until silky and enriched with herbaceous freshness.
Step 7: Combine pasta and sauce
Mix the drained rigatoni into the sauce, adding reserved pasta water little by little to loosen it to your preferred consistency. Stir in grated Parmesan cheese, which will thicken the sauce slightly and add a perfect savory finish. Taste and adjust salt and pepper as needed — this is where the dish truly comes together!
Step 8: Slice and serve
Slice the warm chicken into strips and nestle it on top of the dressed rigatoni. Garnish with extra Parmesan, a sprinkle of red pepper flakes for those who want more heat, and the remaining fresh basil leaves. Voilà! You have just created the best Burst Cherry Tomato Basil Chicken Rigatoni Recipe that’s sure to impress and satisfy.
How to Serve Burst Cherry Tomato Basil Chicken Rigatoni Recipe
Garnishes
Adding fresh garnishes takes this dish from fantastic to unforgettable. Besides extra Parmesan and basil, consider a drizzle of high-quality olive oil or a few lemon zest shreds for a bright finish. A sprinkle of toasted pine nuts can add a lovely, unexpected crunch and deepen the nutty flavors.
Side Dishes
This hearty rigatoni pairs wonderfully with a crisp green salad tossed in a zingy vinaigrette to cut through the richness. Garlic bread or warm focaccia is also a fantastic choice to soak up every last drop of that luscious sauce. For a vegetable side, roasted asparagus or sautéed green beans add color and a fresh bite to the plate.
Creative Ways to Present
For a casual dinner, serve the pasta family-style in a large bowl with the chicken artfully arranged on top. For something a bit more elegant, plate individual servings with a nice swirl of the sauce and a delicate basil leaf garnish. You can even stuff the chicken pieces into hollow rigatoni tubes before serving for a fun surprise bite.
Make Ahead and Storage
Storing Leftovers
Leftover Burst Cherry Tomato Basil Chicken Rigatoni Recipe keeps well in the fridge for up to 3 days. Store the chicken and pasta together in an airtight container to preserve the flavors, but be aware the pasta may soak up some sauce over time, so a splash of reserved pasta water or broth when reheating can help refresh the texture.
Freezing
This dish freezes beautifully if you want to save it for later. Use a freezer-safe container and separate the chicken from the pasta if possible to maintain the best texture on reheating. Freeze for up to 2 months. When ready, thaw overnight in the refrigerator before reheating gently.
Reheating
Reheat leftovers on the stovetop over low heat, adding a little broth, cream, or pasta water to loosen the sauce as needed. You can also microwave in short bursts stirring in between to avoid drying out. Fresh basil added after reheating helps revive the freshness of the dish.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add a richer flavor and extra juiciness, though cooking times may vary slightly. Just make sure to adjust based on thickness and cook until they reach an internal temperature of 165°F.
What can I substitute for rigatoni?
Penne, ziti, or even fusilli work wonderfully in this recipe as their shapes also hold onto the sauce nicely. The key is to choose a pasta that provides texture and can catch the sauce well in every bite.
Is it necessary to use white wine?
Wine adds lovely acidity and depth, but if you prefer not to use alcohol, chicken broth or vegetable broth make great substitutes. Just be sure to simmer a bit longer to concentrate the flavors.
How spicy is this dish?
The red pepper flakes add a gentle warmth that enhances the sauce without overpowering it. You can adjust the amount to your heat preference or omit entirely if you want it mild.
Can I make this recipe dairy-free?
Yes! Simply swap the heavy cream for a coconut cream or cashew cream, and use a dairy-free cheese substitute or nutritional yeast instead of Parmesan to keep the creamy, savory balance.
Final Thoughts
If you’re looking for a recipe bursting with vibrant, fresh flavors and comforting richness, you absolutely must try this Burst Cherry Tomato Basil Chicken Rigatoni Recipe. It’s one of those dishes that feels both effortless and special, perfect for sharing with loved ones or savoring as a delightful solo treat. Once you try it, it’s sure to become a beloved staple in your cooking repertoire!
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
This Burst Cherry Tomato Basil Chicken Rigatoni is a delightful Italian-inspired dish featuring tender seared chicken breasts served over perfectly al dente rigatoni. The pasta is tossed in a creamy, flavorful sauce made with fresh cherry tomatoes, garlic, tomato paste, white wine, and fresh basil, finished with Parmesan cheese for a rich, comforting meal that can be prepared in about 40 minutes.
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
Sauce
- 1 tablespoon extra-virgin olive oil
- ½ yellow onion, diced (or sub 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
- Extra Parmesan, for garnish
- Red pepper flakes, for garnish
Instructions
- Boil Water for Pasta: Bring a large pot of salted water to a boil over medium-high heat, preparing for 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 the pasta water and set aside.
- Prepare the Chicken: While the pasta cooks, pat the chicken breasts dry with paper towels. Butterfly each breast horizontally and then cut each into two equal pieces. Season both sides of the chicken pieces 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 seasoned chicken pieces and sear them until golden brown and cooked through, about 4-5 minutes per side. Once done, transfer the chicken onto a plate and tent with foil to keep warm.
- Prepare the Sauce: Using the same skillet, deglaze by adding ¼ cup white wine, scraping up any browned bits from 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 to the skillet. Sauté the mixture for about 10 minutes, pressing the tomatoes with a spoon to release their juices. Stir in the tomato paste, red pepper flakes, and Italian seasoning and cook for 1 minute to deepen the flavors. Pour in the remaining white wine (or chicken broth) and allow the sauce to simmer for 2-3 minutes. Stir in the heavy cream and half of the fresh basil, letting it simmer briefly to meld flavors. Mix in the drained rigatoni, adding reserved pasta water as needed to loosen the sauce. Finally, stir in grated Parmesan cheese and adjust seasoning with salt and pepper to taste.
- Slice and Serve: Slice the cooked chicken and arrange on top of the creamy rigatoni. Garnish generously with extra Parmesan cheese, additional red pepper flakes, and remaining fresh basil. Serve immediately and enjoy your vibrant, comforting pasta dish!
Notes
- Butterflying and cutting the chicken breasts ensures even cooking and better surface area for seasoning and searing.
- Reserving pasta water helps to loosen the sauce and improve its consistency.
- Substituting white wine with chicken broth is a good option if you prefer to avoid alcohol.
- Adjust the amount of red pepper flakes according to your spice preference.
- This dish pairs well with a simple green salad or garlic bread for a complete meal.
