If you’re searching for a vibrant, crowd-pleasing meal that captures the very essence of summer, let me introduce you to Burst Tomato Pappardelle with Zucchini, Sweet Corn, and Pan-Fried Chicken. Imagine glossy ribbons of pappardelle soaking up a sauce of sweet, juicy tomatoes and golden kernels of corn, tossed with crisp-tender zucchini and ribbons of basil. Top it all off with slices of juicy chicken and a flurry of Parmesan, and every forkful is pure sunshine. This dish is not only stunningly colorful but balanced in flavor and texture—a surefire way to win hearts around your table.

Burst Tomato Pappardelle with Zucchini, Sweet Corn, and Pan-Fried Chicken Recipe - Recipe Image

Ingredients You’ll Need

This recipe comes together with a handful of fresh, accessible staples, each bringing a specific magic to the plate. Even the most basic ingredients play a critical role in building flavor, texture, or color in Burst Tomato Pappardelle with Zucchini, Sweet Corn, and Pan-Fried Chicken.

Pappardelle Pasta: These wide, silky noodles hug every bit of sauce and vegetable for plush, satisfying bites.
Boneless Skinless Chicken Breasts: Quickly pan-fried, then sliced and folded in for lean, juicy protein.
Olive Oil: Divided for pan-frying the chicken and then coaxing out the sweetness in tomatoes and vegetables.
Cherry Tomatoes: They burst open to create a fresh, lively sauce that’s the backbone of this dish.
Garlic: Just a couple of cloves lend that irresistible savory aroma and depth.
Zucchini: Sliced into half-moons, it adds a mild, garden-fresh note and gorgeous green color.
Sweet Corn Kernels: Fresh or frozen work—their pop of sweetness is an irresistible contrast to the savory sauce.
Salt and Black Pepper: Essential for brightening and balancing every flavor.
Red Pepper Flakes (optional): For a gentle kiss of heat that really brings everything to life.
Butter: Swirled in at the end for a touch of creaminess and shine.
Parmesan Cheese: Adds a salty, nutty finish—don’t be shy here!
Fresh Basil: Chopped and tossed in just before serving for a burst of herby aroma and color.

How to Make Burst Tomato Pappardelle with Zucchini, Sweet Corn, and Pan-Fried Chicken

Step 1: Season and Cook the Chicken Breasts

Begin by generously seasoning your chicken breasts with salt and black pepper on both sides. Heat a tablespoon of olive oil in a large skillet set over medium heat. Once the oil shimmers, add the chicken and cook for 5 to 6 minutes per side, or until the meat is golden brown and cooked through—no pink left inside, and the juices run clear. Transfer the chicken to a plate and let it rest so those delicious juices reabsorb; then slice thinly against the grain.

Step 2: Cook the Pappardelle

While the chicken sizzles, bring a large pot of salted water to a rolling boil. Add the pappardelle and cook according to package directions, usually until just al dente. Before you drain, scoop out at least ½ cup of that starchy pasta water and set aside—it’s the secret to silky sauce later. Drain the rest and set the pasta aside, lightly drizzled with a bit of olive oil to prevent sticking.

Step 3: Create the Burst Tomato Sauce

In your now-empty skillet, add the remaining tablespoon of olive oil over medium heat. Toss in the cherry tomatoes and cook for 5 to 7 minutes, stirring occasionally, until they’ve burst and released their vibrant juices. You can help a few along with the back of your spoon. Add in the minced garlic and sauté for just a minute—it’ll become wonderfully fragrant but be careful not to let it brown.

Step 4: Sauté the Vegetables

Next, stir in the sliced zucchini and sweet corn. Sprinkle with salt, pepper, and a pinch of red pepper flakes if you’re after a little heat. Sauté the vegetables for about 4 to 5 minutes, just until they’re crisp-tender—the zucchini should still have a bit of bite, which keeps the whole dish feeling bright and summery.

Step 5: Finish and Toss Everything Together

Turn the heat to low and swirl in the butter until completely melted and glossy. Add the cooked pasta right to the skillet and gently toss to coat in all those tomato juices and buttery goodness. If things look a little sticky, add a splash of reserved pasta water until the sauce clings beautifully. Finally, fold in the sliced chicken, Parmesan, and most of the basil, saving a little for garnish. Serve the Burst Tomato Pappardelle with Zucchini, Sweet Corn, and Pan-Fried Chicken immediately, garnished with extra cheese and basil if desired.

How to Serve Burst Tomato Pappardelle with Zucchini, Sweet Corn, and Pan-Fried Chicken

Garnishes

To complete your masterpiece, shower your finished dish with freshly grated Parmesan and a flurry of chopped basil for an aromatic lift. For a little extra sparkle, try a quick twist of freshly ground black pepper or a light drizzle of olive oil to highlight those garden flavors. If you love a citrus kick, a bit of lemon zest gets rave reviews in our house.

Side Dishes

Burst Tomato Pappardelle with Zucchini, Sweet Corn, and Pan-Fried Chicken pairs beautifully with a simple arugula salad tossed in lemony vinaigrette or a platter of garlicky roasted green beans. Crusty bread is practically required for mopping up every last drop of that tangy-sweet tomato sauce. And if you’re feeling extra festive, a chilled glass of pinot grigio never hurts.

Creative Ways to Present

For a fun twist at a dinner party, consider serving the pasta family-style on a big, shallow platter with the chicken artfully arranged on top and extra fresh basil scattered around. Or, for meal-prep magic, portion the pasta into shallow bowls and pack the garnishes on the side for a ready-to-go lunch. This dish also shines as a picnic “pasta salad” at room temperature—just toss with a splash of lemon juice before serving.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Burst Tomato Pappardelle with Zucchini, Sweet Corn, and Pan-Fried Chicken, let it cool to room temperature before transferring to an airtight container. It stays fresh for up to 3 days in the fridge—and the flavors may deepen overnight, making leftovers a delightful treat for lunch or a second dinner.

Freezing

While you technically can freeze leftovers, the texture of the zucchini and pasta will soften considerably after thawing. If you go this route, portion the cooled pasta into single-serving containers and freeze for up to one month. For best results, consider freezing the sauce and chicken separately from the pasta, then combining after reheating.

Reheating

To revive the magic, place the cold pasta in a skillet over medium-low heat with a splash of water or broth. Gently toss and cover for a couple of minutes, stirring occasionally, until heated through. Top with a fresh sprinkle of Parmesan and a bit more basil to brighten the flavors. You can also reheat individual portions in the microwave, but stovetop is the best method for maintaining that lovely texture.

FAQs

Can I make this dish vegetarian?

Absolutely! Simply omit the chicken and consider adding extra zucchini or tossing in some sautéed mushrooms for more savory bite. The result is just as vibrant and hearty, and all the flavors of the sauce still shine through.

What’s the best way to avoid mushy pasta if making ahead?

Drain and rinse the pappardelle slightly under cool water to stop the cooking and toss with a bit of olive oil. Store the pasta and sauce separately, combining and reheating just before serving to keep those beautiful ribbons perfectly al dente.

Can I use a different type Main Course

Definitely! While pappardelle’s wide noodles are ideal for catching the sauce, tagliatelle or fettuccine are great alternatives. For a gluten-free version, substitute your favorite gluten-free pasta and simply adjust the cooking time as needed.

What protein can I substitute for the chicken?

Shrimp is a delicious swap—just sear quickly and add at the end. You could also use rotisserie chicken for convenience, or leave out the animal protein entirely for a stunning vegetarian meal.

Can I use canned tomatoes instead of fresh cherry tomatoes?

For the best “burst” tomato effect, fresh cherry tomatoes are preferable. However, in a pinch, you can use canned whole tomatoes (drained and broken up by hand) or even high-quality crushed tomatoes. Adjust the cooking time so the sauce thickens up nicely, and you’ll still get lovely results.

Final Thoughts

There’s just something joyful about gathering around a table to share a big bowl of Burst Tomato Pappardelle with Zucchini, Sweet Corn, and Pan-Fried Chicken. It’s colorful, satisfying, and bursting with the flavors of the season. Give it a try—even if you’re new to cooking, I know you’ll be hooked after one warm, twirling bite.

Burst Tomato Pappardelle with Zucchini, Sweet Corn, and Pan-Fried Chicken Recipe