If you’re looking for a pasta dish that’s both comforting and bursting with fresh summer flavors, the Burst Cherry Tomato Basil Chicken Rigatoni Recipe is about to become your new best friend. Tender chicken, juicy cherry tomatoes, and aromatic basil come together in a creamy, Parmesan-infused sauce that clings to every piece of al dente rigatoni. This recipe is the perfect blend of weeknight simplicity and restaurant-worthy results––each bite celebrates the vibrant tastes of the season. It’s so satisfying, you’ll want to make it again and again!
Ingredients You’ll Need
This dish comes together with simple ingredients, each playing an important role in taste, texture, and color. Don’t skip any of these elements—every one of them adds a special touch that makes the Burst Cherry Tomato Basil Chicken Rigatoni Recipe so irresistible!
- Rigatoni pasta (12 oz): The large tubes are perfect for catching all that creamy tomato sauce.
- Boneless, skinless chicken breasts (1 lb): Cut these into bite-sized pieces for tender, juicy bites in every forkful.
- Olive oil (2 tbsp, divided): One for browning the chicken, one for coaxing out all the tomato flavor.
- Cherry tomatoes (3 cups): Sweet, tangy, and the star of the show—they burst to create the most luscious sauce.
- Garlic (4 cloves, minced): Brings aromatic depth and an unmistakably Italian character.
- Red pepper flakes (1/4 tsp, optional): Adds a subtle kick; sprinkle in as much as you like for heat.
- Chicken broth (1/2 cup): Deglazes the pan and intensifies savory flavor in the sauce.
- Heavy cream (1/2 cup): Responsible for that luxuriously silky texture.
- Parmesan cheese (1/2 cup, grated): Salty and rich, it blends into the sauce for savory bite and creaminess.
- Salt (1/2 tsp) & black pepper (1/4 tsp): Season everything to perfection.
- Fresh basil leaves (1/2 cup, chopped): Bright, fragrant, and essential for a true summer pasta.
- Additional Parmesan and basil (for garnish): Because a little extra never hurts anyone!
How to Make Burst Cherry Tomato Basil Chicken Rigatoni Recipe
Step 1: Cook the Rigatoni
Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente. You want the pasta to hold its shape and not get too soft, so keep an eye on the timer! Once it’s done, drain thoroughly and set aside—you’ll want it ready when your sauce is complete.
Step 2: Sauté the Chicken
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add your bite-sized pieces of chicken, season with salt and black pepper, and cook for 5–7 minutes. The chicken should get beautifully golden on the outside, and be cooked through on the inside. Transfer the chicken to a plate and set aside for now.
Step 3: Burst the Tomatoes
In the same skillet, pour in the remaining tablespoon of olive oil and add your cherry tomatoes. Let them sizzle for 5–7 minutes, stirring occasionally. You’ll see their skins start to blister and split—use the back of a spoon to gently press some of them, releasing their juices to kickstart your sauce.
Step 4: Build the Sauce
Stir in the minced garlic and red pepper flakes. Cook for about a minute, just until the garlic becomes fragrant (don’t let it burn!). Then pour in the chicken broth, scraping up any browned bits from the skillet. Let simmer for 2–3 minutes—this step builds a savoury, tangy foundation for your sauce.
Step 5: Add Cream and Cheese
Reduce the heat a bit and stir in the heavy cream along with the grated Parmesan. Give everything a few minutes to meld as the sauce thickens, turning into a silky, cheesy dream. Taste and adjust the seasoning with a little more salt and pepper if needed.
Step 6: Bring It All Together
Return the chicken and cooked rigatoni to the skillet. Toss well to coat everything in that luxurious tomato-basil-Parmesan sauce. Just before serving, sprinkle in your chopped fresh basil—this is what elevates the Burst Cherry Tomato Basil Chicken Rigatoni Recipe with bright herbal notes.
Step 7: Serve and Enjoy
Dish up the pasta while it’s warm. Don’t forget to shower it with extra Parmesan and a scattering of fresh basil leaves for the prettiest presentation and a burst of fresh flavor in every bite!
How to Serve Burst Cherry Tomato Basil Chicken Rigatoni Recipe
Garnishes
A generous sprinkle of freshly grated Parmesan takes this meal over the top, while torn or chopped fresh basil adds not just color but an incredible aroma right at the table. If you’d like, a drizzle of good extra-virgin olive oil or a crack of black pepper finishes things with a little flourish!
Side Dishes
Pair the Burst Cherry Tomato Basil Chicken Rigatoni Recipe with a simple mixed greens salad dressed in lemony vinaigrette, or some warm, crusty garlic bread to soak up every bit of sauce. Roasted asparagus, green beans, or even a tangy tomato salad bring more color and freshness to the meal.
Creative Ways to Present
Serve this dish family-style in a big serving bowl for a casual weeknight dinner, or portion it into individual bowls and garnish each with an artful stack of basil and a Parmesan tuile for a dinner party. Another fun twist: pile the pasta into a hollowed-out Parmesan wheel for an unforgettable tableside show!
Make Ahead and Storage
Storing Leftovers
Allow the pasta to cool to room temperature before transferring it to an airtight container. Stored properly, the Burst Cherry Tomato Basil Chicken Rigatoni Recipe will stay delicious in the refrigerator for 2–3 days—just note that the pasta will absorb some sauce as it sits, making leftovers extra cozy.
Freezing
To freeze, portion cooled pasta into freezer-safe containers or zip bags. Try to leave off the fresh basil garnish until after reheating for the best texture and color. Frozen, it keeps well for up to a month; simply thaw in the fridge before reheating.
Reheating
Gently reheat leftovers in a skillet over medium-low heat, adding a splash of chicken broth or cream to loosen the sauce if needed. You can also microwave it in short bursts, stirring occasionally for even heating. Add a few fresh basil leaves just before serving to bring the flavors back to life.
FAQs
Can I use another type Main Course
Absolutely! While rigatoni really excels at catching the creamy sauce, penne or even fusilli are great alternatives if that’s what you have on hand. Just stick to a pasta with ridges or grooves for maximum flavor in every bite.
What can I substitute for heavy cream?
If you prefer something lighter, you can swap in half-and-half or even whole milk with a tablespoon of cream cheese for extra richness. For a dairy-free version, canned coconut milk makes a great substitute, though the flavor will be a touch different.
Is the Burst Cherry Tomato Basil Chicken Rigatoni Recipe spicy?
Not unless you want it to be! The recipe calls for just a touch of red pepper flakes, which adds warmth without being overpowering. You can skip it entirely or add more to taste based on your spice preference.
Can I make this dish vegetarian?
Definitely. Simply omit the chicken and use veggie broth instead of chicken broth. For extra protein and substance, toss in sautéed mushrooms, zucchini, or even crispy chickpeas.
What’s the best way to slice basil for this recipe?
Stack the basil leaves, roll them up tightly, and slice into thin ribbons (a technique called chiffonade). This method looks beautiful and prevents the basil from bruising, keeping the garnish bright and flavorful.
Final Thoughts
Whether you’re enjoying a quiet dinner at home or impressing a tableful of guests, this Burst Cherry Tomato Basil Chicken Rigatoni Recipe brings undeniable joy and flavor to the moment. It’s too easy and delicious not to try—so grab some fresh tomatoes and basil, and treat yourself to a big, fragrant bowl soon!
Print
Burst Cherry Tomato Basil Chicken Rigatoni Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Non-Vegetarian
Description
This Burst Cherry Tomato Basil Chicken Rigatoni is a delicious and creamy pasta dish that comes together quickly for a satisfying meal. Juicy cherry tomatoes burst in the skillet, creating a flavorful sauce that coats tender chicken and rigatoni pasta. Finished with fresh basil and Parmesan, this dish is perfect for a weeknight dinner or a special occasion.
Ingredients
Pasta:
- 12 oz rigatoni pasta
Chicken:
- 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
Sauce:
- 2 tbsp olive oil (divided)
- 3 cups cherry tomatoes
- 4 cloves garlic (minced)
- 1/4 tsp red pepper flakes (optional)
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup fresh basil leaves (chopped)
- Additional Parmesan and basil for garnish
Instructions
- Cook the Rigatoni: Cook the rigatoni according to package instructions until al dente. Drain and set aside.
- Cook the Chicken: In a large skillet over medium heat, heat 1 tablespoon of olive oil. Add the chicken pieces, season with salt and pepper, and cook for 5–7 minutes until browned and cooked through. Remove chicken from skillet and set aside.
- Prepare the Sauce: In the same skillet, add remaining olive oil and the cherry tomatoes. Cook for 5–7 minutes, stirring occasionally, until tomatoes begin to burst and release their juices. Add the garlic and red pepper flakes and cook for 1 minute. Pour in the chicken broth and simmer for 2–3 minutes. Stir in the heavy cream and Parmesan cheese and cook for another 2 minutes until the sauce thickens slightly.
- Combine and Serve: Return the cooked chicken and pasta to the skillet and toss to coat. Stir in the chopped basil and adjust seasoning as needed. Serve warm, garnished with extra Parmesan and fresh basil.
Notes
- For added depth, deglaze the skillet with a splash of white wine before adding the chicken broth.
- You can substitute penne or fusilli if rigatoni isn’t available.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 560
- Sugar: 6g
- Sodium: 430mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 105mg
