If lively colors and bold summer flavors are your thing, you’ll absolutely fall in love with this Burst Tomato Pappardelle with Zucchini, Sweet Corn, and Pan-Fried Chicken. Wide ribbons of pappardelle pasta twirl together with sweet, bursting cherry tomatoes, golden zucchini, and juicy kernels of corn, all crowned with slices of pan-fried chicken and a shower of fresh basil and Parmesan. It’s the perfect marriage of creamy, fresh, and savory, begging to become the centerpiece of weeknight dinners or special gatherings. Every bite feels like a celebration of the best summer vegetables, wrapped up in comfort food bliss.

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

Ingredients You’ll Need

The ingredient list for Burst Tomato Pappardelle with Zucchini, Sweet Corn, and Pan-Fried Chicken is refreshingly simple, yet each component plays a starring role. From the chewy pappardelle to sun-ripened veggies and melty cheese, you’ll notice every ingredient making a delicious contribution.

12 ounces pappardelle pasta: These wide noodles soak up all the velvety sauce and deliver a hearty bite every time.
2 boneless skinless chicken breasts: Tender chicken turns this meal into a protein-packed main course—don’t skip the resting step for juicy slices.
2 tablespoons olive oil (divided): One tablespoon for perfectly browning the chicken, the other to coax out tomato sweetness.
1 pint cherry tomatoes: Use super-ripe ones for the most explosive tomato flavor—they are the secret to that luscious, natural sauce.
2 cloves garlic (minced): Fresh garlic gives the whole dish an irresistible aroma and subtle heat.
1 medium zucchini (halved lengthwise and sliced): Zucchini lends gorgeous green color and gentle earthiness, with a pleasant, tender bite.
1 cup fresh or frozen sweet corn kernels: Sweet, crunchy corn brightens up every forkful—you can use frozen kernels right from the bag.
½ teaspoon salt: Brings all the flavors into focus, enhancing both meat and vegetables.
¼ teaspoon black pepper: A must for that gentle, warming background spice.
½ teaspoon red pepper flakes (optional): Add as much or as little as you like for just the right kick.
2 tablespoons butter: Melts into everything for a glossy, rich finish.
¼ cup grated Parmesan cheese: The salty, savory punch that ties the whole plate together—freshly grated is best.
¼ cup chopped fresh basil: Showers of basil add brightness and a little hint of spice, giving the dish a beautiful summer aroma.

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

Step 1: Sear and Rest the Chicken

Start by patting your chicken breasts dry and sprinkling them liberally with salt and pepper. Heat a tablespoon of olive oil in a large skillet over medium heat. Once shimmering, lay the chicken in the pan and let it sizzle, undisturbed, for 5 to 6 minutes per side. You want a lovely golden crust and the chicken cooked through. When done, pop the chicken onto a plate and let it rest—this is key for locking in juices before slicing thinly.

Step 2: Boil the Pappardelle

While the chicken cooks, bring a big pot of salted water to a rolling boil. Drop in the pappardelle and stir well. Cook following package instructions, usually until just al dente, then scoop out half a cup of pasta water and drain the noodles. This reserved water is liquid gold for your sauce!

Step 3: Burst the Tomatoes

Using the same skillet (flavor central!), add the remaining tablespoon of olive oil and toss in the cherry tomatoes. Let them roast and sizzle over medium heat for about 5 to 7 minutes—their skins will soften and some will split, releasing mouthwatering juices. Press gently with a wooden spoon to help a few along the way; this is where that signature “burst” flavor happens.

Step 4: Sauté the Veggies

Stir in the minced garlic and let it bloom for about a minute, then scatter in the zucchini, corn, the rest of your salt and pepper, and a pinch of red pepper flakes if desired. Sauté for 4 to 5 minutes, just until the zucchini is barely tender and the corn is still popping with freshness. You’ll see the medley of colors coming together!

Step 5: Finish the Pasta

Turn the heat to low and stir in the butter, letting it melt and gloss up your veggies. Add the drained pappardelle right into the skillet, tossing and folding gently. A splash of reserved pasta water helps the sauce cling to the noodles. Now, add the sliced chicken back in, sprinkle in the Parmesan and fresh basil, and toss one final time until everything is beautifully coated and mingled. Serve warm with extra cheese piled on top, just as it should be.

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

Garnishes

Dive in with a flourish! A handful of extra basil or more freshly grated Parmesan right before serving turns each plate into pure eye candy. If you’re feeling zesty, squeeze a wedge of lemon over the top for a bright note, or add a sprinkle of flaky sea salt for extra crunch and flavor.

Side Dishes

This dish loves company, especially from a crisp green salad or a tangle of arugula with lemon vinaigrette. For something heartier, try it with a crusty baguette or warm focaccia to mop up every last drop of sauce. Roasted or grilled asparagus also makes a delicious (and colorful!) partner.

Creative Ways to Present

For a festive table, twirl the noodles into neat nests and fan the pan-fried chicken slices right on top. Or, plate directly from skillet to bowl for a rustic, family-style feel. For a summer gathering, serve Burst Tomato Pappardelle with Zucchini, Sweet Corn, and Pan-Fried Chicken in a big pasta bowl garnished with edible flowers and extra basil leaves for a wow factor.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers of Burst Tomato Pappardelle with Zucchini, Sweet Corn, and Pan-Fried Chicken, store them in an airtight container in the fridge for up to three days. Keep the pasta, chicken, and veggies together—just add an extra splash of water or broth when reheating to help revive that luscious sauce.

Freezing

This dish is best fresh, but if needed, you can portion the pasta and chicken into freezer-safe containers and freeze for up to one month. Make sure to thaw in the refrigerator before reheating, as this will help preserve the tender texture of both the chicken and veggies.

Reheating

Reheat gently on the stove with a splash of water or chicken broth, tossing often until warmed through. Alternatively, microwave in short bursts, stirring in between to avoid overcooking. The flavors meld beautifully after a day, so reheated leftovers can be especially tasty!

FAQs

Can I make Burst Tomato Pappardelle with Zucchini, Sweet Corn, and Pan-Fried Chicken vegetarian?

Absolutely! For a vegetarian version, simply omit the chicken or substitute it with sautéed mushrooms, crispy tofu, or even roasted chickpeas. The sauce and veggies alone provide loads of flavor and texture.

What’s the best pasta substitute if I can’t find pappardelle?

If pappardelle isn’t available, tagliatelle, fettuccine, or even wide egg noodles are fantastic alternatives—they’ll cradle the sauce beautifully and keep that luxurious mouthfeel.

How can I make this dish ahead of time for a dinner party?

You can cook the chicken and chop all your vegetables earlier in the day. Wait to cook the pasta and finish the sauce just before serving, so everything is at its freshest when it hits the table.

Is there a way to make the sauce even creamier?

To amp up the creamy factor, stir in a splash of heavy cream or a tablespoon of mascarpone cheese right after you add the butter. This adds a dreamy, silky finish to the Burst Tomato Pappardelle with Zucchini, Sweet Corn, and Pan-Fried Chicken.

Can I swap out any vegetables?

Definitely! This recipe is super flexible. Try adding roasted red pepper, fresh spinach, or peas. Just keep your veggies chopped in bite-sized pieces so they cook evenly and blend well with the pasta and chicken.

Final Thoughts

If you’re on the lookout for a dish that’s vibrant, fresh, and oh-so-satisfying, Burst Tomato Pappardelle with Zucchini, Sweet Corn, and Pan-Fried Chicken ticks every box. Trust me, one forkful will have you dreaming up new occasions just to make it again—so tie on your apron and enjoy every lively bite!

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

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4.7 from 14 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Burst Tomato Pappardelle with Zucchini, Sweet Corn, and Pan-Fried Chicken is a delightful and satisfying pasta dish that’s perfect for a summer dinner. The burst cherry tomatoes add a burst of flavor while the zucchini and sweet corn bring freshness to the dish. The pan-fried chicken adds protein and richness to the pasta, making it a well-rounded meal.

Ingredients

Scale

Pappardelle Pasta:

12 ounces pappardelle pasta

Chicken:

2 boneless skinless chicken breasts

Other Ingredients:

2 tablespoons olive oil (divided)
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

Season and Cook Chicken: Season chicken breasts with salt and pepper. Cook in olive oil until golden and cooked through. Slice thinly.
Cook Pasta: Cook pappardelle al dente, then drain, reserving pasta water.
Cook Tomatoes and Vegetables: Cook cherry tomatoes until they burst. Add garlic, zucchini, corn, and seasonings; sauté until tender.
Combine and Serve: Toss cooked pasta with vegetables, butter, and pasta water. Fold in sliced chicken, Parmesan, and basil. Serve warm.