Burst Cherry Tomato Basil Chicken Rigatoni
You know that feeling when you have a bunch of fresh cherry tomatoes sitting on the counter, and you think, “I really should use these before they wrinkle up”? Well, that’s exactly how this recipe came to life for me.
One summer afternoon, I had fresh cherry tomatoes from the market, some fresh basil that smelled like heaven, and a pack of rigatoni pasta sitting in my pantry.
I was craving something warm, comforting, but still fresh and light — not heavy like a creamy Alfredo, but not plain like boiled pasta with butter.
That’s when it clicked: burst cherry tomato sauce. It’s one of my favorite quick pasta sauces because the tomatoes cook down just enough to release their sweet juices, but they still keep a little bit of texture. Add juicy chicken, fresh basil, garlic, olive oil… and well, we’ve got a winner.
This isn’t just another pasta recipe. It’s the kind of meal you can whip up on a weeknight but still feel proud enough to serve at a dinner party. It’s colorful, it smells amazing, and it tastes like something from a little Italian café.
So, let’s cook this together — I’ll walk you through every step.
Why You’ll Love This Burst Cherry Tomato Basil Chicken Rigatoni
Before we start chopping and boiling, let me tell you why I think you’re going to love this dish.
- Fresh and flavorful – The burst cherry tomatoes are sweet, juicy, and a little tangy. The basil adds freshness that wakes up every bite.
- Easy and quick – You can make this in under 40 minutes, even if you’re not a cooking pro.
- Balanced – It’s filling because of the pasta and chicken, but it’s not overly heavy.
- Looks beautiful – The red tomatoes, green basil, and golden chicken look like a plate of summer.
- Customizable – You can add more veggies, make it spicy, or use a different protein if you want.
This is comfort food that doesn’t weigh you down.
Ingredients – What You’ll Need
Here’s everything we’ll be using. I’ll also give you some notes so you know why each ingredient matters.
- Rigatoni pasta – I love rigatoni because the sauce clings inside the tubes. Penne or ziti would also work.
- Cherry tomatoes – The star of the dish. Use ripe, sweet ones for the best flavor.
- Chicken breast – Boneless and skinless. We’ll cut it into bite-sized pieces.
- Fresh basil – Brings brightness and a fresh aroma.
- Garlic – For that warm, deep flavor that ties everything together.
- Olive oil – Good quality extra virgin olive oil will make the sauce taste richer.
- Salt & pepper – The basics, but so important for seasoning.
- Red pepper flakes (optional) – For a little kick.
- Parmesan cheese – Adds nuttiness and depth.
Prepping the Ingredients
One thing I’ve learned over the years: cooking feels way less stressful if you prep everything before you start.
Step 1: Cut the Chicken
Cut your chicken breast into small bite-sized cubes. I aim for about 1-inch pieces so they cook quickly but stay juicy. Pat them dry with a paper towel — this helps them brown instead of steam.
Step 2: Halve the Cherry Tomatoes
Cut your cherry tomatoes in half. This helps them release their juices faster when cooking. If they’re very small, you can leave them whole.
Step 3: Chop the Garlic
I like to mince my garlic finely so it spreads through the sauce, but you can slice it thin if you prefer little bursts of garlic flavor.
Step 4: Chop the Basil
We’ll chop most of the basil, but save a few whole leaves for garnish at the end.
Cooking the Pasta
Step 1: Boil Water
Bring a big pot of salted water to a boil. I mean really salt it — it should taste like the sea. This is the only chance to season your pasta from the inside out.
Step 2: Cook the Rigatoni
Add your rigatoni and cook until al dente (firm to the bite). Check the package for time, but taste it a minute before to make sure it’s perfect.
Step 3: Save Some Pasta Water
Before draining, scoop out about a cup of pasta water. This starchy water is like liquid gold — it will help our sauce stick to the pasta.
Cooking the Chicken
While the pasta cooks, we’ll handle the chicken.
Step 1: Heat the Pan
Put a big skillet over medium-high heat. Add a good drizzle of olive oil.
Step 2: Cook the Chicken
Season your chicken with salt and pepper, then add it to the pan. Let it sit for a minute or two before stirring — this helps get that golden-brown crust.
Step 3: Remove and Set Aside
Once the chicken is cooked through (about 5-6 minutes), transfer it to a plate. We’ll add it back later.
Making the Burst Cherry Tomato Sauce
Now for the fun part — the tomatoes!
Step 1: Sauté the Garlic
In the same pan you cooked the chicken, add another drizzle of olive oil. Lower the heat to medium and add your garlic. Let it sizzle for 30 seconds until fragrant, but don’t let it burn.
Step 2: Add the Cherry Tomatoes
Toss in your halved cherry tomatoes. Season them with salt, pepper, and red pepper flakes (if you like it spicy).
Step 3: Let Them Burst
Cook the tomatoes for about 6–8 minutes, stirring occasionally. They’ll start to soften and release their juices. Some will burst open — that’s what we want!
Step 4: Make It Saucy
If the sauce looks too thick, add a splash of that pasta water you saved. It helps the sauce cling to the pasta later.
Bringing It All Together
This is when everything comes to life.
- Add the cooked chicken back into the pan with the tomatoes.
- Pour in the drained rigatoni.
- Toss everything together, adding a splash of pasta water if needed.
- Sprinkle in the chopped basil.
The heat from the pasta will wake up the basil’s aroma — your kitchen will smell like summer in Italy.
Final Touches
Before serving, I always do three things:
- Taste for seasoning – Sometimes you need an extra pinch of salt or pepper.
- Add Parmesan – Freshly grated is best.
- Garnish – A few whole basil leaves on top make it look fancy.
How to Serve
This pasta is best served right away, while it’s warm and the basil is fresh. You can:
- Serve it in big bowls with extra Parmesan on the side.
- Pair it with garlic bread for dipping.
- Add a fresh green salad for balance.
Tips for the Best Burst Cherry Tomato Basil Chicken Rigatoni
- Use ripe cherry tomatoes – The sweeter they are, the better your sauce will taste.
- Don’t overcook the pasta – It will finish cooking in the sauce.
- Season in layers – Season the chicken, season the tomatoes, season the pasta water.
- Don’t skip the pasta water – It’s the secret to a silky sauce.
Variations You Can Try
The beauty of this recipe is that it’s flexible.
- Make it vegetarian – Skip the chicken and add zucchini or mushrooms.
- Make it creamy – Stir in a splash of cream or mascarpone cheese.
- Make it spicy – Add more red pepper flakes or sliced fresh chili.
- Use a different pasta – Penne, fusilli, or spaghetti all work.
Storing Leftovers
If you have leftovers (which is rare in my house), store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water to loosen the sauce.
Why This Recipe Means So Much to Me
I love recipes that remind me of sunshine, family, and the smell of fresh herbs. This one does all of that. It’s not complicated, but it tastes special. It’s one of those meals you can throw together after a long day and still feel like you treated yourself.
Food is about memories, and every time I make this, I think about that summer afternoon with fresh tomatoes on my counter and basil in my hands. I hope it becomes one of your favorites too.
Full Recipe Card – Burst Cherry Tomato Basil Chicken Rigatoni
Servings: 4 | Prep Time: 10 mins | Cook Time: 30 mins | Total: 40 mins
Ingredients:
- 12 oz rigatoni pasta
- 2 cups cherry tomatoes, halved
- 1 lb chicken breast, cut into cubes
- 3 cloves garlic, minced
- 1 cup fresh basil, chopped
- 3 tbsp olive oil
- ½ tsp red pepper flakes (optional)
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- 1 cup reserved pasta water
Instructions:
- Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Reserve 1 cup pasta water, drain pasta, and set aside.
- Heat 1 tbsp olive oil in a skillet over medium-high heat. Season chicken with salt and pepper. Cook until golden and cooked through, 5–6 minutes. Remove and set aside.
- In the same skillet, add remaining olive oil and garlic. Cook 30 seconds until fragrant.
- Add cherry tomatoes, salt, pepper, and red pepper flakes. Cook 6–8 minutes until softened and bursting.
- Return chicken to the skillet. Add pasta and toss together, adding pasta water as needed for a silky sauce.
- Stir in chopped basil. Taste and adjust seasoning.
- Serve warm with Parmesan and extra basil leaves.
