Description
Tomato Basil Chicken Rigatoni is a vibrant and comforting pasta dish that combines tender chicken, ripe tomatoes, fresh basil, and rigatoni pasta in a rich and creamy sauce. This recipe balances fresh, garden flavors with a smooth, satisfying cream sauce, making it perfect for weeknight dinners or entertaining guests with an easy yet elegant meal.
Ingredients
Scale
Protein
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized chunks
Pasta
- 12 oz rigatoni pasta
Vegetables & Herbs
- 2 cups fresh ripe tomatoes (plum or Roma), diced
- 1 cup fresh basil leaves
- 3 garlic cloves, minced
Dairy & Oils
- 1 cup heavy cream or half-and-half
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp olive oil
Seasonings
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente according to package instructions. Drain, reserving about 1/2 cup of pasta water for later use.
- Sauté the Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and black pepper. Cook the chicken until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Make the Tomato Basil Sauce: In the same skillet, add the minced garlic and sauté until fragrant, about 1 minute. Stir in the diced fresh tomatoes and simmer until they soften and start breaking down, about 8-10 minutes. Add the fresh basil leaves and stir to combine.
- Add Cream and Cheese: Pour in the heavy cream while stirring constantly. Allow the sauce to simmer until it thickens slightly, then add the freshly grated Parmesan cheese. Stir until the cheese is melted and the sauce is smooth.
- Bring It All Together: Return the cooked chicken to the skillet and toss in the drained rigatoni. Mix everything thoroughly, adding reserved pasta water as needed to achieve the desired sauce consistency. Simmer together for 2-3 minutes to marry all the flavors.
Notes
- Fresh is Best: Always use fresh basil and ripe tomatoes for the best, brightest flavor.
- Don’t Overcook Pasta: Cook rigatoni al dente as it will continue to soften when mixed into the sauce.
- Reserve Pasta Water: Use starchy pasta water to adjust the sauce consistency and help it adhere to the rigatoni.
- Cook Chicken in Batches: Avoid overcrowding the pan to ensure the chicken gets a nice golden crust.
- Use Quality Cheese: Freshly grated Parmesan offers a richer, more authentic flavor compared to pre-grated cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 95 mg
Keywords: Tomato Basil Chicken Rigatoni, creamy pasta, chicken rigatoni recipe, Italian pasta dish, one-pot pasta recipe, creamy tomato sauce, basil pasta