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.
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.
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.
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!
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.
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!
What to serve with this tomato basil chicken pasta
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.
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
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/