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
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
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.
