Ingredients

• 1 boneless, skinless chicken breast, butterflied
• 8 oz rigatoni pasta
• ½ cup cherry tomatoes, halved
• ⅓ cup minced shallot (about 1 medium large shallot)
• 1 garlic clove, minced
• 1 tablespoon tomato paste concentrate (or 2 tablespoons canned tomato paste)
• 1 teaspoon salt, plus more to taste
• ½ teaspoon crushed red pepper flakes
• ¼ teaspoon black pepper, plus more to taste
• 1 oz freshly grated Parmesan cheese
• 1 sprig fresh basil, thinly sliced
• 1 oz goat cheese (optional)

Instructions

1. Pat chicken dry, butterfly into a thin cutlet, and season with salt and pepper.
2. Heat oil in a large skillet over medium heat. Cook chicken 3–5 minutes per side until golden and cooked through. Remove and rest before slicing.
3. Lower heat slightlysauté shallot until soft and fragrant. Stir in tomato paste, garlic, and red pepper flakescook 1–2 minutes to caramelize.
4. Add a splash of water and scrape up browned bits from the pan bottom.
5. Add rigatoni, cherry tomatoes, salt, and pepper directly to the skillet. Add enough water to nearly cover the pastaboil and cook until al dente, stirring often.
6. Reduce heatstir in Parmesan (and goat cheese, if using) until sauce turns creamy and glossy.
7. Slice chicken, return to pan with fresh basil, toss, and serve immediately with extra Parmesan.

Notes

• Add extra water gradually if the pan dries out before the pasta is tender.
• Use freshly grated Parmesan for the smoothest sauce.
• Adjust red pepper flakes up or down to control the heat level.

Storage

• Fridge: Airtight container, up to 3–4 days.
• Freezer: Up to 2 monthstexture softens slightly upon thawing.
• Reheat: Stovetop over medium low with a splash of water or marinara, or microwave in 30 second bursts.

Nutrition Estimate (per serving)