Preparation Steps

• Cook rigatoni according to package directions. Reserve about 1 cup of pasta water before draining.
• While pasta is cooking, season chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
• Add cherry tomatoes and minced garlic to the same skillet. Cook for about 5 minutes, or until tomatoes begin to soften and burst.
• Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
• Stir in heavy cream and Parmesan cheese. Cook for 2-3 minutes until the sauce thickens slightly.
• Return the cooked chicken to the skillet. Add the drained rigatoni and toss to combine. If the sauce seems too thick, add a little of the reserved pasta water until desired consistency is reached.
• Stir in fresh basil. Season with additional salt and pepper to taste.
• Serve immediately, garnished with extra Parmesan cheese and basil if desired.