Burst Cherry Tomato Basil Chicken Rigatoni

If there’s one recipe that captures the essence of simple, rustic Italian comfort food, it’s this Burst Cherry Tomato Basil Chicken Rigatoni. Imagine tender rigatoni pasta coated in a silky sauce made from sweet, juicy cherry tomatoes that burst right in the pan, mingling with garlic, olive oil, and fresh basil. Add golden, pan-seared chicken for protein and a sprinkle of Parmesan cheese, and you’ve got the kind of dish that feels both indulgent and wholesome.

There’s something almost magical about how a handful of fresh ingredients — the kind you can find at any local market — transform into a restaurant-quality meal in under 40 minutes. The cherry tomatoes blister into sweetness, the basil releases its aroma, and the pasta soaks up every bit of that glossy sauce.

Whether you’re cooking for a weeknight dinner, a romantic night in, or meal-prepping for the week, this chicken rigatoni with burst cherry tomatoes and basil is your new go-to recipe for flavor, color, and comfort.

Let’s dive in and make this Italian-inspired beauty!

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Why You’ll Love This Recipe

1. Fresh, simple ingredients — every flavor shines through.
2. Quick weeknight meal — ready in about 35 minutes.
3. Healthy comfort food — high in protein and full of veggies.
4. Restaurant-quality sauce made from fresh cherry tomatoes.
5. Customizable — add mozzarella, spinach, or chili flakes for a twist.

If you love vibrant Italian-inspired pasta recipes, this one will become a staple in your rotation.

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Ingredients

For the Chicken:

• 1 lb (450 g) boneless skinless chicken breasts, cut into thin strips
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• Salt & pepper, to taste
• 1 tablespoon olive oil

For the Tomato Basil Sauce:

• 2 tablespoons olive oil
• 4 cloves garlic, finely minced
• 1 pint (about 2 cups) cherry tomatoes
• ½ teaspoon crushed red pepper flakes (optional, for heat)
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon black pepper
• 1 tablespoon tomato paste (for richness)
• ½ cup chicken broth or pasta water
• ½ cup grated Parmesan cheese
• ¼ cup fresh basil leaves, torn or chopped
• 1 tablespoon butter (optional, for extra silkiness)

For the Pasta:

• 12 oz rigatoni pasta (or penne, ziti, or your favorite short pasta)
• Salt for boiling water

Step-by-Step Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil. Cook rigatoni until al dente, according to package directions. Reserve ½ cup of pasta water, then drain and set aside.

Pro Tip: Lightly drizzle the drained pasta with olive oil to keep it from sticking while you prepare the sauce.

2. Season and Sear the Chicken

Pat the chicken pieces dry, then season with Italian seasoning, garlic powder, salt, and pepper.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through — about 4–5 minutes per side, depending on thickness.

Transfer to a plate and set aside.

Pro Tip: Don’t overcrowd the pan — this helps the chicken brown beautifully instead of steaming.

3. Sauté the Garlic and Burst the Tomatoes

In the same skillet, add 2 tablespoons olive oil. Toss in minced garlic and sauté for about 30 seconds — just until fragrant (don’t burn it!).

Add cherry tomatoes, salt, pepper, and red pepper flakes. Cook for 7–10 minutes, stirring occasionally, until the tomatoes start to burst and release their juices. You can gently press some with the back of a spoon to help them along.

Pro Tip: The trick is to let the tomatoes caramelize slightly — that’s what gives the sauce its rich, jammy flavor.

4. Build the Sauce

Once the tomatoes have softened and released their juices, stir in 1 tablespoon tomato paste. Let it cook for a minute to deepen the flavor.

Pour in ½ cup chicken broth or reserved pasta water, stirring to create a glossy, slightly thick sauce.

Add butter (optional) for extra richness, and let the sauce simmer on low for another 2–3 minutes.

5. Combine Chicken, Pasta, and Sauce

Return the cooked chicken (and any juices) to the skillet. Toss to coat it in the sauce. Add the cooked rigatoni and sprinkle in ½ cup grated Parmesan cheese.

Toss until everything is evenly coated in that velvety tomato-basil mixture.

Pro Tip: If the sauce thickens too much, splash in a little more pasta water until it clings perfectly to the noodles.

6. Add Fresh Basil and Serve

Just before serving, stir in fresh basil for that bright, aromatic finish.

Serve immediately, topped with extra Parmesan, a drizzle of olive oil, and cracked black pepper.

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Tips for Success

1. Use ripe cherry or grape tomatoes. The sweeter they are, the better your sauce will taste.
2. Don’t skip the pasta water! The starch helps the sauce cling to the pasta perfectly.
3. Add Parmesan off the heat. This prevents clumping and keeps the sauce silky.
4. Double the recipe. Leftovers taste even better the next day!
5. Want more creaminess? Add a splash of heavy cream or mascarpone for a luxurious texture.

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Variations & Substitutions

• Creamy Version: Stir in ¼ cup heavy cream or a dollop of cream cheese before serving.
• Spicy Kick: Add extra red pepper flakes or a few chopped sun-dried tomatoes.
• Vegetarian: Skip the chicken and add roasted zucchini, spinach, or mushrooms.
• Low-Carb: Use chickpea or lentil pasta for extra protein and fiber.
• Cheesy Bake: Transfer to a baking dish, top with mozzarella, and broil until bubbly.

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What to Serve With It

• Garlic Bread: For mopping up every bit of sauce.
• Caesar Salad: Crisp, creamy, and refreshing next to the rich pasta.
• Roasted Veggies: Broccoli, asparagus, or green beans make great sides.
• Glass of Red Wine: Chianti or Pinot Noir pairs beautifully.

Storage & Reheating

• Fridge: Store leftovers in an airtight container up to 4 days.
• Freezer: Freeze for up to 2 months in a sealed container.
• Reheat: Warm in a skillet over medium heat with a splash of broth or water to loosen the sauce.

Pro Tip: Fresh basil should be added after reheating to preserve its aroma.

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Nutrition Facts (per serving, 4 servings)

• Calories: 490
• Protein: 32 g
• Fat: 16 g
• Carbohydrates: 55 g
• Fiber: 4 g
• Sugar: 7 g
• Sodium: 520 mg

This recipe is high in protein, moderate in carbs, and full of fresh produce — a balanced, satisfying meal.

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Common Mistakes to Avoid

1. Overcooking the pasta: Always cook it al dente since it continues cooking in the sauce.
2. Adding cheese over heat: It can clump or separate — remove from heat first.
3. Using unripe tomatoes: The sauce won’t have that natural sweetness or depth.
4. Skipping salt in pasta water: This is essential for seasoning the noodles.

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FAQ

Q1: Can I use canned tomatoes instead of fresh?
Yes! Use one 14-oz can of diced or whole peeled tomatoes. Simmer longer (10–12 minutes) for the best texture.

Q2: What pasta shapes work best?
Short, sturdy pasta like rigatoni, penne, or farfalle work best for holding the sauce.

Q3: Can I make it ahead?
Yes! Cook everything, cool, and refrigerate. Reheat with a splash of broth or cream before serving.

Q4: Is it gluten-free?
It can be — just use your favorite gluten-free pasta.

Q5: Can I add vegetables?
Definitely! Spinach, roasted red peppers, or zucchini blend beautifully with the sauce.

Q6: What protein substitutes work instead of chicken?
Try shrimp, Italian sausage, or even white beans for a vegetarian twist.

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Conclusion

This Burst Cherry Tomato Basil Chicken Rigatoni is the kind of meal that makes you fall in love with cooking again — bright, fresh, and deeply satisfying. Each bite delivers juicy tomatoes, tender chicken, fragrant basil, and that signature Italian comfort only homemade pasta can give.

Serve it with a glass of wine, your favorite music, and good company — because simple food like this deserves to be shared and savored.

If you loved this recipe, try my High-Protein Spinach and Artichoke Chicken Casserole !