Remember this beautiful One Pan Tomato Basil Baked Orzo I posted a few months back? After making it countless times (and watching you all fall head-over-heels in LOVE with it) I knew I wanted to take those flavors and put a new spin on the dish.
There’s something 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 choice of proteins! You probably know by now that I’m obsessed with all things spicy, but you can make this one mild if you’re not a fan of spice 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, spicy tomato basil rigatoni is made with simple ingredients and tons of incredible flavors. It’s creamy, spicy, fresh, and seriously crave-able. Here’s what you’ll need to make it:
- Chicken: I like to use chicken breasts in this recipe, but feel free to use chicken thighs and see below for even more protein options!
- Herbs & spices: 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 spices. 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 chopped 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-fat 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 spicy: if cooking for kids or those 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 crumbled cooked Italian sausage or meatballs (I love these mini pesto meatballs).
- A can of drained tuna.
- Or a can of rinsed, drained chickpeas or white beans or butter beans for a vegetarian version! You can also simply omit the chicken to keep the entire dish vegetarian. Toss beans in at the end or cook them with the cherry tomatoes for more flavor!
How to butterfly a chicken breast
I like to slice the chicken breasts open, a technique called “butterflying,” 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 how to do it (before cooking the chicken):
- Place one hand on top of the chicken breast
- With a sharp knife, carefully slice the chicken breast horizontally down the middle.
- Open the chicken breast like a book, then cut it into two equal-sized pieces.
The best tomato basil chicken rigatoni in 5 steps
- Make your pasta. Start 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 butterfly your chicken, season it, and then cook it in a large, deep skillet with a little olive oil.
- Make the sauce. In the same skillet you used for the chicken, cook down the onion, cherry tomatoes, garlic, and salt until the tomatoes start 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
- The Best Garlic Bread You’ll Ever Eat
- Vegan Caesar Salad
- Everything Spring Green Salad with Basil Lemon Vinaigrette
- Tony’s Melt-In-Your-Mouth Grilled Brussels Sprouts
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
- One Pan Tomato Basil Baked Orzo
- Spicy Brown Butter Goat Cheese Pasta with Sweet Corn & Honey Roasted Butternut Squash
- Better-For-You Homemade Spaghetti-Os
- One Pot Cheesy Mushroom Spinach Beef Pasta
- Incredible Caramelized Onion Spinach Chicken Pasta Bake
Get all of my pasta recipes here!
I hope you love this spicy tomato basil chicken rigatoni! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Burst Cherry Tomato Basil Chicken Rigatoni
Ingredients
- For the chicken:
- 1 to 1 ½ pounds boneless skinless chicken breasts (ideally, 2 equal-sized breasts)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- For the pasta and sauce:
- 1 pound (16 ounces) rigatoni
- 1 tablespoon extra-virgin olive oil
- 1 cup reserved pasta water
- ½ yellow onion, diced (or sub a shallot)
- 1 pint cherry tomatoes
- 3 garlic cloves, minced
- 1 teaspoon kosher salt, plus more to taste
- ¼ cup tomato paste
- 1 teaspoon red pepper flakes
- 1 teaspoon 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 pot 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 breasts on a cutting board and pat dry with paper towels. To butterfly the chicken breasts, place your hand on top of the chicken breast to secure it. Using a very sharp knife, carefully begin to cut horizontally, cutting almost through the other side. Open the butterflied chicken up like a book and cut into two equal sized pieces. Repeat with the other breast. Season both sides of the chicken with garlic powder, Italian seasoning, salt, and pepper.
- Cook the chicken: In a large, deep skillet, warm 2 tablespoons of the oil over medium-high heat. Once oil is hot, 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 skillet you cooked the chicken, deglaze the pan with 1/4 cup white wine and keep over medium heat. Cook, stirring and scraping up any bits on the bottom until the wine is reduced most of the way. Next drizzle in the olive oil, then add 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 spoon 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
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
32 comments
I was trying to find a recipe to use up my cherry tomatoes when I saw you post this recipe today! Absolutely delicious and so easy!! My husband and two little ones gobbled it up. Thank you for the great recipe!
Perfect timing! So glad it was a hit!
Very good, especially if you are craving pasta. The chicken provides a nice balance. My son even ate it and said it tastes like pizza so that was a win!
Absolutely! Glad it was a hit!
this is so delicious! My husband coudn’t stop eating it! We are not big spice fans, so omitted the red pepper flakes. Also used chicken breast tenders and dried basil since that’s what we had on hand, and it was fabulous! Great option for pasta night!!
Perfect! Glad you both enjoyed!
To quote my husband “I’m being serious when I say this is one of the best things I’ve eaten in a while.” Great recipe!
Yay! So happy to hear that 🙂
This is truly one of the best tomato sauces I ever had. Thought I was eating at a restaurant in Italy! The whole family loved it.
Love that!!
This is yummy! I grow cherry tomatoes and basil. This is a perfect recipe to use them in. I subbed the heavy cream for the coconut cream which worked nicely. Delicious!
Love that! Sounds amazing!
Deeeeelish! Hit with the kids too (just had to leave out the basil for them).
So happy to hear that!
So fresh and flavorful! Pretty easy to make too.
Absolutely!
Loved this recipe. It really is like a restaurant meal. The wine addition gives that extra dimension….along with the cream (I used half and half),basil and starchy pasta water……YUM!
Absolutely! One of our new favs, too 🙂
This recipe is amazing! We have made this one twice now and it’s addictive. We have 3 kiddos and all of them ate it which, if you’re a parent, that’s amazing! The only thing I did differently is double the chicken because we are a family of 5. The leftovers are so good too. I wouldn’t change a thing when making this recipe.
So happy to hear that! Perfect family dinner 🙂
Just made this tonight for the family! I only had half and half, not full whipping cream, but it turned out AMAZING! Great recipe!
Perfect! Glad you enjoyed!
Love this recipe. Great flavour and simple to make. Went with the chopped chicken option and stirred through the pasta at the end. Will definitely make again and recommend to others 😊
Perfect! Glad it was a hit!
So delicious!
Glad you enjoyed!
So so good!! I didn’t have cream so I used whole milk and a little butter and it turned out delish. Added some spinach and mushrooms for some extra veg and everyone loved! Thank you for the recipe 😍
Perfect! So glad it was a hit!
This was so delicious. I left out the red pepper flakes for my kids and they went back for seconds. Will definitely be making again. Thank you!
Perfect! I’m so glad!
This is restaurant-quality sauce! So tasty and easy to make. Added spinach and swapped chicken for Italian chicken sausage. I love that this can be a weeknight staple and would even cook for guests.
Absolutely! Glad it was a hit!