Cherry tomato chicken rigatoni

Oh, where do I even begin with this cherry tomato chicken rigatoni? It’s honestly one of those dishes that feels like a warm hug on a plate. You know those nights when you’re utterly exhausted, the fridge looks a little sad, and the last thing you want to do is spend hours in the kitchen? This is my absolute lifesaver. It’s deceptively simple, incredibly flavorful, and has a way of making even the pickiest eaters in my house ask for seconds (and sometimes thirds!). I remember the first time I tweaked my usual pasta sauce to incorporate burst cherry tomatoes and tender chicken – it was a revelation. It’s not quite as quick as a 15-minute pesto pasta, but the depth of flavor you get is miles beyond what you might expect for the effort. It’s become our family’s unofficial “special occasion” weeknight meal, and I’m so excited to share it with you!

What is a cherry tomato chicken ribatoni?

So, what exactly is this glorious concoction? Think of it as your favorite comforting rigatoni dish, but with a vibrant, juicy twist. It’s essentially a creamy, tomato-based sauce built around sweet, bursting cherry tomatoes that break down into this luscious, almost jammy texture. We then toss in some perfectly cooked chicken for a satisfying protein boost, and of course, hearty rigatoni pasta to catch all that delicious sauce. It’s not overly heavy, but it’s rich enough to feel indulgent. The beauty of it is that it feels sophisticated enough for company, yet it’s so darn easy to whip up when you’re just cooking for yourself or the family. It’s the kind of dish that makes you feel like a kitchen wizard, even if you’re just following a few Simple Steps.

How do I make a cherry tomato chicken ribatoni?

Quick Overview

This dish is all about building layers of flavor with minimal fuss. We’ll start by getting some color on our chicken, then let those cherry tomatoes do their magical bursting thing in the oven. From there, it’s a quick sauté with some aromatics, a touch of cream to bring it all together, and a generous toss with perfectly cooked rigatoni. The whole process from start to finish, including pasta cooking time, is usually under 45 minutes, which is pretty fantastic for a meal this satisfying. It really makes busy weeknights feel a little more special.

Ingredients

For the Main Dish:
1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
1 tablespoon olive oil, plus more for drizzling
1 large onion, finely chopped
3-4 cloves garlic, minced
1.5 pints cherry tomatoes, halved if large
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes (optional, but I love it!)
1/2 cup heavy cream (or half-and-half for a lighter version)
1 pound rigatoni pasta
Salt and freshly ground Black Pepper, to taste
Fresh basil leaves, for garnish

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our oven nice and hot. Preheat it to 400°F (200°C). Grab a sturdy baking sheet, the kind that can handle a little heat and won’t warp. You don’t need to grease it for the tomatoes themselves, but you’ll want a large, deep skillet or Dutch oven ready for later. For the chicken, I like to pat it dry with paper towels – this helps it get a nice sear, not just steam. Season the chicken generously with salt and pepper right before you’re ready to cook it.

Step 2: Mix Dry Ingredients

While the oven preheats, we’re going to get our tomatoes ready. Grab a medium bowl. Toss the cherry tomatoes in there with a drizzle of olive oil, the dried oregano, dried basil, and those optional red pepper flakes. Give it all a good stir to coat everything evenly. This step is super simple but key for infusing those herbs and spices right from the start. It’s amazing how much flavor gets locked into those little guys.

Step 3: Mix Wet Ingredients

Now, let’s talk about the chicken. In that same bowl you used for the tomatoes (no need to wash it, we like minimal dishes!), add the bite-sized chicken pieces. Drizzle them with about a tablespoon of olive oil and season them well with salt and pepper. Make sure each piece is lightly coated. If you’re feeling fancy, you can add a pinch of garlic powder here too, but the fresh garlic later will be plenty. This little toss ensures every bite of chicken is seasoned beautifully.

Step 4: Combine

Time to get things cooking! Heat your large skillet or Dutch oven over medium-high heat. Add a swirl of olive oil. Once it’s shimmering, add the seasoned chicken pieces in a single layer. You might need to do this in batches if your pan isn’t huge, to avoid crowding. We want to get a nice golden-brown sear on all sides. This searing process is crucial for flavor – it’s where all those delicious browned bits develop. Once the chicken is nicely browned, remove it from the pan and set it aside on a plate. Don’t worry if it’s not cooked through yet; it will finish cooking later.

Step 5: Prepare Filling

In the same pan you used for the chicken (yes, still the same one!), reduce the heat to medium. Add the chopped onion and sauté for about 5-7 minutes until it’s softened and starting to turn translucent. Then, add the minced garlic and cook for another minute until fragrant – be careful not to burn it! Now, pour in the heavy cream and stir, scraping up any browned bits from the bottom of the pan. This is where the sauce starts to get creamy and luscious. Let it simmer gently for a couple of minutes until it thickens slightly.

Step 6: Layer & Swirl

Okay, here’s where the magic really happens. Take your baking sheet with the cherry tomatoes and slide them into the preheated oven. Let them roast for about 15-20 minutes, or until they’ve started to soften and burst. You’ll see them get plump and juicy – it’s a beautiful thing! While the tomatoes are roasting, cook your rigatoni according to package directions until it’s al dente. Drain it, but save about a cup of that starchy pasta water. Once the tomatoes have roasted and burst, carefully add them to the skillet with the creamy onion and garlic mixture. Stir everything together. Now, add the seared chicken back into the pan. Stir to combine and let it simmer gently for about 5-7 minutes, or until the chicken is cooked through and the sauce has thickened a bit more.

Step 7: Bake

Wait, bake? No, we’re actually not baking the whole dish in the oven! My apologies, I got a bit ahead of myself. The tomatoes bake, but the main dish comes together on the stovetop. So, once the chicken is cooked through and the sauce is tasting delicious, it’s time to combine everything. Add the cooked and drained rigatoni directly to the skillet with the sauce and chicken. Toss everything gently to coat the pasta evenly. If the sauce seems a little too thick, add a splash of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency. The starch in the pasta water helps to emulsify the sauce and make it even creamier. Taste and adjust seasoning with salt and pepper as needed. The sweetness from the tomatoes and the creaminess from the sauce should be perfectly balanced now.

Step 8: Cool & Glaze

This step is more about serving than cooling. We want to serve this cherry tomato chicken rigatoni warm, right after it’s all come together. The “glaze” here is really the sauce itself, clinging beautifully to the rigatoni. If you want an extra pop of freshness and color, tear some fresh basil leaves and gently toss them in right before serving. This isn’t a traditional glaze you pour over, but rather a beautiful coating that makes every bite sing. The warmth of the dish is key to enjoying all those lovely flavors.

Step 9: Slice & Serve

And there you have it! Ladle generous portions of your cherry tomato chicken rigatoni into bowls. Garnish with a few more fresh basil leaves for that vibrant green contrast. A little sprinkle of grated Parmesan cheese is always welcome, though not strictly necessary given how rich the sauce is. Serve immediately and watch everyone devour it. It’s best enjoyed piping hot, so everyone gets that perfect bite of tender chicken, al dente pasta, and bursting tomato goodness.

What to Serve It With

This cherry tomato chicken rigatoni is fantastic on its own, but it also plays really well with other dishes, depending on the occasion. For a simple, quick dinner, a crisp green salad with a light vinaigrette is perfect. It cuts through the richness of the pasta beautifully. If you’re feeling a bit more ambitious for a weekend meal, some crusty garlic bread is always a winner – perfect for mopping up any leftover sauce! For a lighter touch, steamed or roasted asparagus or Green Beans make a lovely side. I’ve even served it with some sautéed spinach that’s been wilted with a little garlic and lemon. My kids, of course, are perfectly happy with just a big bowl of the rigatoni, but if I’m making it for friends, I’ll often add a small antipasto platter with olives, good quality mozzarella, and some cured meats. It really dresses things up without adding much more work. It’s all about what you’re in the mood for and how much time you have!

Top Tips for Perfecting Your Cherry Tomato Chicken Rigatoni

I’ve made this cherry tomato chicken rigatoni more times than I can count, and over the years, I’ve picked up a few tricks that I think really elevate it. First, for the chicken, don’t overcook it initially when you’re searing. You want a beautiful golden-brown crust, but it will finish cooking in the sauce. If you cook it too long upfront, it can get a bit tough. For the cherry tomatoes, halving them if they’re on the larger side ensures they burst more evenly and release their juices beautifully. You want them soft and jammy, not just heated through. When it comes to the sauce consistency, don’t be afraid of that reserved pasta water! It’s liquid gold for emulsifying sauces and getting that perfect silky texture. I’ve found that using half-and-half instead of heavy cream still gives you a lovely creamy sauce if you’re looking to lighten it up a bit, though it won’t be quite as decadent. And for the onion and garlic, I like to sauté them until they’re really softened and fragrant – this builds a beautiful aromatic base for the whole dish. If you’re not a fan of onions, you could try finely dicing a shallot instead; it’s a little milder. For ingredient swaps, if you can’t find chicken thighs, Chicken Breast works, but you’ll need to be extra careful not to overcook it. And if cherry tomatoes are out of season or just too pricey, good quality canned diced tomatoes can work in a pinch, though you’ll miss out on that unique sweetness and texture. Just be sure to drain them well. Lastly, taste, taste, taste! Seasoning is so important, and adjusting salt and pepper at the end makes all the difference.

Storing and Reheating Tips

This cherry tomato chicken rigatoni is fantastic for leftovers, which is a huge win in my book. Once it’s cooled slightly, I like to store any remaining portions in an airtight container in the refrigerator. It generally keeps well for about 3 to 4 days. The flavors actually tend to meld together even more overnight, which is lovely. When it comes to reheating, the stovetop is definitely my preferred method. Transfer the pasta to a skillet over medium-low heat. Add a splash of water or broth to help loosen up the sauce and prevent it from drying out. Stir gently until it’s heated through. If you’re in a real rush, the microwave works too, just be sure to stir it halfway through to ensure even heating. For the glaze timing advice – well, since the glaze is really the sauce itself, you don’t really have a separate timing issue. The key is to ensure the sauce is rehydrated properly when reheating to maintain its lusciousness. I haven’t tried freezing this dish, as pasta can sometimes get a bit mushy when thawed, but if you absolutely had to, I’d suggest storing the sauce and chicken separately from the pasta, and then combining and reheating everything together with a little extra liquid. But honestly, it’s so good, it rarely lasts long enough to consider freezing!

Frequently Asked Questions

Final Thoughts

So there you have it – my beloved cherry tomato chicken rigatoni. It’s more than just a recipe to me; it’s a feeling. It’s the feeling of accomplishment after a busy day, the joy of sharing a delicious meal with loved ones, and the pure comfort of a well-made pasta dish. I truly believe this recipe is going to become a favorite in your home too, whether it’s for a quick weeknight dinner or a casual weekend gathering. It’s proof that simple ingredients, prepared with a little care, can create something truly extraordinary. If you love the bright, fresh flavors of tomatoes and the satisfying heartiness of chicken and pasta, you absolutely must give this a try. Don’t forget to let me know how yours turns out in the comments below – I’m always so excited to hear about your kitchen adventures and any wonderful twists you add! Happy cooking!

Cherry tomato chicken rigatoni

A quick and flavorful pasta dish featuring tender chicken, sweet cherry tomatoes, and hearty rigatoni.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 1 pound rigatoni pasta
• 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 medium onion finely chopped
• 4 cloves garlic minced
• 1.5 pints cherry tomatoes halved
• 0.5 cup chicken broth
• 0.25 cup heavy cream
• 0.5 cup grated Parmesan cheese
• 0.25 cup fresh basil leaves chopped
• salt to taste
• black pepper to taste

Instructions

 

Preparation Steps

• Cook rigatoni according to package directions. Reserve about 1 cup of pasta water before draining.
• While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through. Remove chicken from skillet and set aside.
• Add chopped onion to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
• Add halved cherry tomatoes to the skillet and cook until they begin to soften and burst, about 5-7 minutes.
• Pour in chicken broth and heavy cream. Bring to a simmer and cook for 2-3 minutes, stirring occasionally.
• Return the cooked chicken to the skillet. Add the drained rigatoni and stir to combine.
• Stir in grated Parmesan cheese. If the sauce is too thick, add a little of the reserved pasta water until desired consistency is reached.
• Season with salt and black pepper to taste. Stir in chopped fresh basil.
• Serve immediately, garnished with extra Parmesan cheese and basil if desired.

Notes

This recipe is easily customizable. Feel free to add your favorite vegetables like spinach, bell peppers, or zucchini.