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Burst tomato pappardelle with zucchini and chicken on a plate with creamy tomato sauce

Burst Tomato Pappardelle with Zucchini and Chicken

Burst Tomato Pappardelle is a creamy, hearty pasta dish with tender ribbons, fresh vegetables, and golden chicken for a comforting meal. It is a great choice when you want a flavorful weeknight dinner with a rich tomato finish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 mega servings
Course: Pasta
Cuisine: Italian-Inspired
Calories: 763
Ingredients Method Notes

Ingredients
  

Chicken
  • 1 lb. boneless skinless chicken breasts, cut thin or pounded for quicker, more even cooking
  • 1/2 cup flour in a bowl with salt and pepper
  • 1 tablespoon extra virgin olive oil
  • 1-2 tablespoons butter
Pasta and sauce
  • one 8.8 oz / 250 g package egg pappardelle
  • 1-2 cups cherry tomatoes
  • 1-2 cup sweet corn, cut off the cob (about 2 ears)
  • 1-2 cups zucchini half-moons (about 1 small zucchini)
  • 2 cloves minced garlic
  • juice of 1 lemon
  • salt to taste
  • 1/2 cup heavy cream
Topping
  • 1/4 cup Parmesan and/or 1/4 cup basil for topping

Method
 

Preparation
  1. Cook the pappardelle according to the package directions, then toss with oil and set aside.
  2. Prepare the flour mixture with salt and pepper for coating the chicken.
Cooking
  1. Place the cherry tomatoes in a pan with oil and cook until softened and bursting. Press the tomatoes gently with the back of a spoon to release their juices and create a thick sauce.
  2. Add the corn and zucchini to the pan and sauté for a few minutes until the zucchini softens. Stir in the garlic during the final minute of sautéing, then add lemon juice, cream, and season with salt and pepper.
  3. While the vegetables cook, coat each chicken breast in the flour mixture and remove excess flour. Heat olive oil in a large skillet over medium-high heat, add butter after the oil is hot, and cook the chicken pieces for a few minutes per side until browned and cooked through. Remove the chicken and keep warm.
Assembly
  1. Add the cooked pasta to the vegetable sauce and toss gently until combined.
  2. Serve the pasta topped with Parmesan, basil, and the warm golden chicken pieces.

Notes

Use evenly thin chicken pieces so they cook consistently and develop a browned exterior.