Ingredients
- 1 1/4 lb boneless skinless chicken breasts
- 1 tsp garlic powder
- 1 tsp italian seasoning
- 1 tsp kosher salt
- freshly ground black pepper
- 2 tbsp extra-virgin olive oil
- 1 lb rigatoni
- 1 tbsp extra-virgin olive oil
- 1 cup reserved pasta water
- 1/2 yellow onion
- 1 pint cherry tomatoes
- 3 cloves garlic
- 1 tsp kosher salt (optional)
- 1/4 cup tomato paste
- 1 tsp red pepper flakes
- 1 tsp italian seasoning
- 1 cup dry white wine
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1/2 cup fresh basil leaves
- extra parmesan
- red pepper flakes
Steps
- Season the chicken with garlic powder, Italian seasoning, salt, and pepper.
- Sear the chicken in two tablespoons olive oil in a 12-inch skillet over medium-high heat for 5 to 7 minutes per side, until it reaches 165 F, then slice it.
- Boil the rigatoni in a large pot of salted water until tender, reserving one cup pasta water before draining.
- Cook the onion in one tablespoon olive oil in the skillet for 3 minutes, then add the tomatoes and cook for 4 minutes until they burst.
- Stir in the garlic, tomato paste, red pepper flakes, and Italian seasoning, and cook for 1 minute.
- Add the wine and simmer for 3 minutes, then stir in the cream, parmesan, pasta water, rigatoni, chicken, and basil.
Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.
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