Description

This Burst Tomato Pappardelle with Zucchini, Sweet Corn, and Pan-Fried Chicken is a delightful summer pasta dish that combines the freshness of cherry tomatoes and zucchini with the heartiness of pan-fried chicken. The burst cherry tomatoes create a flavorful sauce that coats the pappardelle beautifully, while the sweet corn adds a pop of sweetness to every bite.

Ingredients

Pasta:

12 ounces pappardelle pasta

Chicken:

2 boneless skinless chicken breasts
2 tablespoons olive oil (divided)

Sauce:

1 pint cherry tomatoes
2 cloves garlic (minced)
1 medium zucchini (halved lengthwise and sliced)
1 cup fresh or frozen sweet corn kernels
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon red pepper flakes (optional)
2 tablespoons butter
¼ cup grated Parmesan cheese
¼ cup chopped fresh basil

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Instructions

Prepare Chicken: Season chicken breasts with salt and pepper. Cook in olive oil until golden and cooked through. Slice thinly.
Cook Pasta: Cook pappardelle until al dente. Reserve pasta water.
Make Sauce: Cook cherry tomatoes until they burst. Add garlic, zucchini, corn, seasonings, and sauté. Stir in butter, pasta, and pasta water.
Finish Dish: Fold in sliced chicken, Parmesan, and basil. Serve warm with additional cheese.

Notes

You can substitute the chicken with shrimp or leave it out for a vegetarian version.
Try adding a squeeze of lemon juice or zest for extra brightness.