Bring a large pot of salted water to a boil over medium-high heat.

Once water is boiling, add in the rigatoni and cook until al dente according to the directions on the package. Reserve 1 cup of pasta water before draining; set aside.

While the water boils and pasta cooks, place the chicken breasts on a cutting board and pat dry with paper towels. Season both sides of the chicken with garlic powder, Italian seasoning, salt, and pepper.

In a large, deep skillet, warm 2 tablespoons of the oil over medium-high heat. Add the chicken and sear until golden brown on both sides, 4 to 5 minutes per side. Transfer to a plate, tent with foil, and set aside.

In the same skillet, deglaze the pan with white wine. Add onion, cherry tomatoes, garlic, and salt; sauté until tomatoes begin to break down, 10 minutes. Stir in tomato paste, red pepper flakes, and Italian seasoning, then remaining wine. Add heavy cream and half of the basil, simmer, then fold in the pasta.

Slice chicken and serve on top of the pasta immediately. Garnish with extra parmesan cheese and basil.