1-Getting started with this recipe is straightforward and fun, beginning with cooking the pasta and preparing the chicken. First, bring a large pot of salted water to a boil and cook 1 pound of rigatoni according to package instructions until al dente, then reserve 1 cup of pasta water before draining. This step is key for creating a silky sauce later.

2-Next, butterfly the chicken breasts by slicing them horizontally to make them even, then season with 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, 1 teaspoon kosher salt, and freshly ground black pepper. Heat 2 tablespoons extra-virgin olive oil in a skillet over medium-high heat and pan-sear the chicken until it’s golden and cooked through, about 4-5 minutes per side. Let it rest before slicing.

3-Once the chicken is done, deglaze the skillet with 1 cup dry white wine or chicken broth, scraping up any bits for extra flavor. Add ½ diced yellow onion, 1 pint cherry tomatoes, 3 minced garlic cloves, and 1 teaspoon kosher salt, sautéing until the tomatoes soften and release their juices, about 3-4 minutes. Then, stir in ¼ cup tomato paste, 1 teaspoon red pepper flakes, and 1 teaspoon Italian seasoning, followed by the remaining wine, and let it simmer.

4-Finishing the Sauce and Combining Everything After simmering, add ½ cup heavy cream and fresh basil to the sauce for a creamy, aromatic finish. Fold in the cooked rigatoni along with the reserved pasta water to reach your desired consistency, stirring in ½ cup grated parmesan cheese just before serving. Top with the sliced chicken and garnish with julienned basil leaves, extra parmesan, and red pepper flakes.