Rosemary Chicken
Rosemary Chicken Over Rigatoni Pasta with Fresh Tomato Sauce
Ingredients
For the Rosemary Chicken
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2 boneless, skinless chicken breasts
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2 tbsp olive oil
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2 tbsp fresh rosemary, finely chopped
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3 cloves garlic, minced
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1 tsp kosher salt
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½ tsp black pepper
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½ tsp paprika
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Juice of ½ lemon
For the Fresh Tomato Sauce
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4 large ripe tomatoes, diced
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2 tbsp olive oil
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3 cloves garlic, minced
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¼ cup fresh basil, chopped
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½ tsp salt
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¼ tsp black pepper
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1 tsp sugar (optional, depending on tomato sweetness)
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¼ tsp red pepper flakes (optional)
For the Pasta
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1 lb cavatappi pasta
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Salt for pasta water
Garnish
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Fresh grated Parmesan cheese
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Additional fresh basil
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Small rosemary sprigs
Instructions
1. Marinate the Chicken
In a bowl, combine olive oil, rosemary, garlic, salt, pepper, paprika, and lemon juice. Coat the chicken breasts and let them marinate for at least 20 minutes.
2. Cook the Pasta
Bring a large pot of salted water to a boil. Cook the cavatappi according to package directions until al dente. Reserve ½ cup of pasta water and drain.
3. Make the Fresh Tomato Sauce
Heat olive oil in a large skillet over medium heat. Add garlic and cook for about 30 seconds until fragrant. Stir in the diced tomatoes, salt, pepper, sugar, and red pepper flakes. Simmer for 8–10 minutes, stirring occasionally, until the tomatoes soften and create a light sauce. Stir in the fresh basil and remove from heat.
4. Cook the Chicken
Heat a skillet over medium-high heat. Cook the chicken for 5–7 minutes per side, or until the internal temperature reaches 165°F. Let rest for 5 minutes, then slice into strips.
5. Combine
Add the cooked cavatappi to the tomato sauce and toss. If needed, add a splash of the reserved pasta water to loosen the sauce.
6. Serve
Divide the pasta among plates. Top with sliced rosemary chicken. Finish with Parmesan cheese, fresh basil, and a small sprinkle of chopped rosemary.
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