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.