1-Butterfly each chicken breast by slicing horizontally nearly through, then open like a book and cut into two equal pieces. Season both sides with 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, 1 teaspoon kosher salt, and freshly ground black pepper to taste.

2-Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium-high heat. Sear the chicken until it’s fully cooked and golden brown, about 4-5 minutes per side. Remove it from the skillet and tent with foil to keep it warm.

3-In the same skillet, deglaze with 1/4 cup white wine, scraping up the browned bits for extra flavor. Add 1 tablespoon extra-virgin olive oil, the diced 1/2 yellow onion, 1 pint cherry tomatoes, 3 minced garlic cloves, and 1 teaspoon kosher salt. Sauté for about 10 minutes until the tomatoes break down.

4-Stir in 1/4 cup tomato paste, 1 teaspoon red pepper flakes, and 1 teaspoon Italian seasoning; cook for 1 minute until the paste darkens. Then, add the remaining 3/4 cup white wine or chicken broth and simmer for 2-3 minutes. Stir in 1/2 cup heavy cream and half of the 1/2 cup julienned basil leaves, bringing it to a gentle simmer.

5-Add the cooked rigatoni to the sauce, stirring to coat everything evenly. If the sauce seems too thick, thin it with the reserved pasta water. Finally, stir in 1/2 cup grated parmesan cheese and adjust salt and pepper to taste.

6-Slice the cooked chicken and serve it atop the pasta. Garnish with the remaining basil, extra parmesan cheese, and red pepper flakes for a fresh finish.