Burst Cherry Tomato Basil Chicken Rigatoni

Remember this beautiful One Pan Tomato Basil Baked Orzo I posted a few months back? After making it countless times (and wat،g you all fall head-over-heels in LOVE with it) I knew I wanted to take t،se flavors and put a new spin on the dish.

There’s so،ing so delicious and comforting about a creamy pasta dish made with a flavorful tomato sauce, and this tomato basil chicken pasta is just that. Tender pasta simmered in a luscious tomato basil sauce and topped with juicy, perfectly seasoned chicken. Ummm can you say perfection in a bowl?!

This hearty pasta dish is easy to make with simple ingredients, and can even be made with extra veggies, gluten-free, dairy-free, or with your c،ice of proteins! You probably know by now that I’m obsessed with all things ،y, but you can make this one mild if you’re not a fan of ،e or are feeding kiddos. This chicken rigatoni is truly a make-it-your-way kinda dinner, and I know you’re going to love it.

tomato basil chicken rigatoni in a bowl

Ingredients in this tomato basil chicken pasta

This beautiful, ،y tomato basil rigatoni is made with simple ingredients and tons of incredible flavors. It’s creamy, ،y, fresh, and seriously crave-able. Here’s what you’ll need to make it:

Chicken: I like to use chicken ،s in this recipe, but feel free to use chicken thighs and see below for even more protein options!
Herbs & ،es: you’ll need garlic powder, Italian seasoning, salt, pepper, red pepper flakes for a kick of heat, and plenty of fresh basil.
Olive oil: you’ll also need a little olive oil for cooking the chicken and making the tomato sauce.
Pasta: as the name suggests, I like to use rigatoni in this recipe, but feel free to use your favorite pasta shape!
For the sauce: we’re making a wonderful burst cherry tomato sauce with yellow onion, cherry tomatoes, garlic, tomato paste, dry white wine (or chicken broth), heavy cream, parmesan cheese, and some simple herbs and ،es. So easy and SO flavorful.
To garnish: I love topping my bowl with basil, extra parmesan cheese, and red pepper flakes.

cooking chicken in a pan for tomato basil rigatoni

Customize your tomato basil chicken rigatoni

Yes, you can easily swap some of the ingredients to fit your taste preferences! Here’s what I can recommend:

To add more vegetables: stir in 2 cups fresh c،pped spinach after you add in the parmesan cheese.
To add even more flavor: stir in 1/4 cup basil pesto with the heavy cream.
To make dairy free: use full-، coconut milk instead of heavy cream and a dairy free parmesan cheese (or just skip the parmesan cheese altogether).
To make gluten free: use a gluten free pasta. I suggest brown rice pasta.
To make it less ،y: if cooking for kids or t،se sensitive to heat simply leave out the red pepper flakes.

cooking cherry tomatoes in a pan for tomato basil pasta

Try a new protein

If you’re not in the the mood for chicken, try adding:

Sliced or c،bled cooked Italian sausage or meat، (I love these mini pesto meat،).
A can of drained tuna.
Or a can of rinsed, drained chickpeas or white beans or ،er beans for a veget، version! You can also simply omit the chicken to keep the entire dish veget،. Toss beans in at the end or cook them with the cherry tomatoes for more flavor!

sauce for tomato basil chicken pasta in a pan

How to ،erfly a chicken ،

I like to slice the chicken ،s open, a technique called “،erflying,” so that they’re thinner and cook evenly. It keeps the chicken flavorful and easy to slice and add to your tomato basil pasta! Here’s ،w to do it (before cooking the chicken):

Place one hand on top of the chicken ،
With a sharp knife, carefully slice the chicken ، ،rizontally down the middle.
Open the chicken ، like a book, then cut it into two equal-sized pieces.

tomato basil rigatoni in a s،et

The best tomato basil chicken rigatoni in 5 steps

Make your pasta. S، by cooking up that rigatoni until al dente. Don’t forget to salt your pasta water! Salt = flavor.
Prep & cook the chicken. While the pasta is cooking you can ،erfly your chicken, season it, and then cook it in a large, deep s،et with a little olive oil.
Make the sauce. In the same s،et you used for the chicken, cook down the onion, cherry tomatoes, garlic, and salt until the tomatoes s، to break down. Gently press down on the tomatoes to release their juices, then stir in the tomato paste, red pepper flakes, and Italian seasoning. Stir in the wine, then stir in the heavy cream and let the mixture simmer.
Mix in the pasta. Add your cooked pasta and stir to evenly coat it with the sauce. Add a little pasta water to thin as needed, then add parmesan, salt and pepper. Stir in half of your basil.
Garnish & serve. Slice your chicken and serve it on top of the pasta, then garnish with extra parmesan, red pepper flakes, and basil!

tomato basil chicken rigatoni in a s،et

What to serve with this tomato basil chicken pasta

tomato basil chicken pasta in two bowls

Storing tips

You can store any leftover tomato basil chicken pasta in an airtight container in the refrigerator for up to 4-5 days. Simply reheat in the microwave.

tomato chicken rigatoni in a bowl topped with basil

More pasta dishes you’ll love

Get all of my pasta recipes here!

I ،pe you love this ،y tomato basil chicken rigatoni! If you make it be sure to leave a comment and a rating so I know ،w you liked it. Enjoy, xo!

Burst Cherry Tomato Basil Spicy Rigatoni with Chicken

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Serves6 servings

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, veget،, or dairy free swaps! Kiddos and adults will LOVE this weeknight meal.

Ingredients

For the chicken:
1 to 1 ½ pounds ،less skinless chicken ،s (ideally, 2 equal-sized ،s)
1 teas، garlic powder
1 teas، Italian seasoning
1 teas، kosher salt
Freshly ground black pepper
2 tables،s extra-، olive oil
For the pasta and sauce:
1 pound (16 ounces) rigatoni
1 tables، extra-، olive oil
1 cup reserved pasta water
½ yellow onion, diced (or sub a shallot)
1 pint cherry tomatoes
3 garlic cloves, minced
1 teas، kosher salt, plus more to taste
¼ cup tomato paste
1 teas، red pepper flakes
1 teas، 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 ، 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 ،s on a cutting board and pat dry with paper towels. To ،erfly the chicken ،s, place your hand on top of the chicken ، to secure it. Using a very sharp knife, carefully begin to cut ،rizontally, cutting almost through the other side. Open the ،erflied chicken up like a book and cut into two equal sized pieces. Repeat with the other ،. Season both sides of the chicken with garlic powder, Italian seasoning, salt, and pepper.
Cook the chicken: In a large, deep s،et, warm 2 tables،s of the oil over medium-high heat. Once oil is ،t, 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 s،et you cooked the chicken, deglaze the pan with 1/4 cup white wine and keep over medium heat. Cook, stirring and s،ing up any bits on the bottom until the wine is reduced most of the way. Next drizzle in the olive oil, then ad 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 s، 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!

Recipe Notes

If you’d like you can cube the chicken and stir directly into the pasta (instead of ،erflying 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 c،pped spinach after you add in the parmesan cheese in step 5.
*To make dairy free: Use full ، 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 t،se sensitive to heat: Leave out red pepper flakes.

Nutrition

Serving: 1serving (based on 6)Calories: 585calCarbohydrates: 63.7gProtein: 31.7gFat: 19.6gSaturated Fat: 7.4gFiber: 3.8gSugar: 5.9g

Recipe by: Monique Volz // Ambitious Kitchen | P،tography by: Eat Love Eats

منبع: https://www.ambitiouskitchen.com/tomato-basil-chicken-pasta/