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. This protein-packed chicken rigatoni is wonderful as is and perfect for customizing with extra veggies and gluten free, vegetarian, or dairy free swaps! Kiddos and adults will LOVE this weeknight meal.
Servings 6 servings
Calories 585cal
Ingredients
- For the 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
- 2 tablespoons extra-virgin olive oil
- For the pasta and sauce:
- 1 pound (16 ounces) rigatoni
- 1 tablespoon extra-virgin olive oil
- 1 cup reserved pasta water
- 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 sub chicken broth)
- ½ cup heavy cream*
- ½ cup grated parmesan cheese (about 2 ounces)
- To garnish:
- ½ cup fresh basil leaves, julienned
- Extra Parmesan
- Red pepper flakes
Instructions
- Boil water for pasta: Bring a large pot of salted water to a boil over medium-high heat.
- Cook the pasta: Once water is boiling, add in the rigatoni and cook until al dente according to the directions on the package. Reserve 1 cup of pasta water before draining; set aside.
- Prepare the chicken: While the water boils and pasta cooks, place the chicken breasts on a cutting board and pat dry with paper towels. To butterfly the chicken breasts, place your hand on top of the chicken breast to secure it. Using a very sharp knife, carefully begin to cut horizontally, cutting almost through the other side. Open the butterflied chicken up like a book and cut into two equal sized pieces. Repeat with the other breast. Season both sides of the chicken with garlic powder, Italian seasoning, salt, and pepper.
- Cook the chicken: In a large, deep skillet, warm 2 tablespoons of the oil over medium-high heat. Once oil is hot, add the chicken and sear until golden brown on both sides and cooked through, 4 to 5 minutes per side. Transfer to a plate, tent with foil so it stays warm and set aside.
- Prepare the sauce: In the same skillet you cooked the chicken, deglaze the pan with 1/4 cup white wine and keep over medium heat. Cook, stirring and scraping up any bits on the bottom until the wine is reduced most of the way. Next drizzle in the olive oil, then add the onion, cherry tomatoes, garlic, and kosher salt and saute, stirring occasionally, until tomatoes begin to break down and release their juices, 10 minutes. Once tomatoes have softened, gently press the tomatoes down with the back of a wooden spoon to release their juices, then immediately stir in the tomato paste, red pepper flakes and Italian seasoning and cook for 1 minute until tomato paste deepens in color, which will allow the flavor to bloom. Stir in remaining white wine (or chicken broth) to deglaze and allow it to cook and simmer for 2 to 3 minutes over medium heat, then stir in the heavy cream and half of the basil and let it come to a simmer. Fold in the pasta so that it’s completely coated with sauce, adding more pasta water to thin the sauce as needed, then stir in the parmesan cheese, and additional salt and pepper, to taste.
- Serve: Slice chicken and serve on top of the pasta immediately. Garnish with extra parmesan cheese, red pepper flakes and remaining basil. ENJOY!
Notes
If you'd like you can cube the chicken and stir directly into the pasta (instead of butterflying it for this recipe): Toss cubed chicken with seasonings, then cook chicken in olive oil and sear on all sides until golden brown and fully cooked, about 5 to 8 minutes total. Remove chicken from pan as directed and make the sauce. Stir the chicken in when you add in the cooked pasta. This is an easier version and great for if you like coating your chicken with the sauce instead of serving it over the pasta! Up to you, as always.
To add more vegetables: Stir in 2 cups fresh chopped spinach after you add in the parmesan cheese in step 5.
*To make dairy free: Use full fat coconut milk instead of heavy cream and a dairy free parmesan cheese (or just skip the parmesan cheese all together).
To make gluten free: Use a gluten free pasta. I suggest brown rice pasta.
If cooking for kids or those sensitive to heat: Leave out red pepper flakes.
Nutrition
Serving: 1serving (based on 6) | Calories: 585cal | Carbohydrates: 63.7g | Protein: 31.7g | Fat: 19.6g | Saturated Fat: 7.4g | Fiber: 3.8g | Sugar: 5.9g