Meet your next fave summertime pasta! Egg pappardelle tossed in a luscious cream sauce with fresh, bursty summer veg and the best crispy pan-fried chicken. Here we goooo!
Burst Tomato Pappardelle with Zucchini, Sweet Corn, and Pan-Fried Chicken
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This is the perfect summer pasta! The recipe came together beautifully and was actually a breeze to make. We ended up putting our chicken on the grill instead of pan frying it to give it even more of that summer something. Yum!
Sara
This recipe is sponsored by DeLallo
Do you know what’s never not delicious? Even in the heat of summer?
Noodles. ♡
And if you should find yourself, sometime in the next week or so, making a rustic garlicky burst-tomato cream sauce speckled with fresh summer sweet corn and CSA zucchini, tossing it with some hot pappardelle, and making a perfect little bed where you can place a piece of juicy pan-fried chicken only to top it all with Parmesan and basil… well, then, this summer is looking good for you.
And the reality of my life right now is that I literally just ate this, like, moments ago, and now I’m looking at it and I want to eat it again. ♡ Ugh. THE POWER OF PASTA. Love and respect.
This DeLallo pappardelle egg pasta is a summer favorite of mine – I mean, yes, also a favorite in every other season, but I like pappardelle for its ability to hold up tender little chunks of super fresh summer produce with its flat, wide shape. And pappardelle can be hard to find, which is why this is an essential to add to your next DeLallo order so you just have it on hand always. Along with the spirali. And the shellbows. Motto for 2021: fun pasta shapes make life better.
I also find cream sauces to work so deliciously with pappardelle, and this egg pasta in particular, because it gives the sauce what it needs for the appropriate balance of silky, slippery, sticky clingy-ness. Find someone who loves you the way this sauce holds on to this pasta. Is that how that works?
The cream sauce here, though – it’s not overly heavy, in my opinion. It’s just enough to hold it all together and give you the little bit of extra-luscious something that makes you try it and say, actually, yes, I think I do need 100 more bites of this. (And you do.)
Summer produce is here for us and everyone said AMEN!
I love a good meal that’s a… full meal, like one where you don’t have to make a vegetable side to go with it, you know what I mean? So the more the merrier in terms of summer veggies here. I used the tomatoes to make the sauce, and then included sweet corn and zucchini as my extra veg add-ins, and had chicken for my protein, but all of those are swappable for whatever you have or whatever you like.
The best recipes are the ones where you can say, this is how I did it and now YOU DO YOU! And that’s what I’m saying here.
Go into the world and make this pasta your own.
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Burst Tomato Pappardelle: FAQs
Looks delicious! Can I use chicken thighs here?
Absolutely! Just make sure to pound them out a bit so they can cook quickly.
Can this be made vegetarian?
Of course! Just leave out the pan-fried chicken.
I don’t have one of the veggies listed on hand. Can I use other veggies here?
Please, please, please! This pasta is begging to be customized to be whatever you want. Peas? Sure! Mushrooms? Yum!
Burst Tomato Pappardelle with Zucchini, Sweet Corn, and Pan-Fried Chicken
- Total Time: 45 minutes
- Yield: 4 mega servings 1x
Description
Meet your next fave summertime pasta! Egg pappardelle tossed in a luscious cream sauce with fresh, bursty summer veg and the best crispy pan-fried chicken. Here we goooo!
Ingredients
Units
Scale
For the Chicken:
- 1 lb. boneless skinless chicken breasts, cut thin or pounded a bit so they cook quicker and more evenly
- 1/2 cup flour in a bowl with plenty of salt and pepper
- 1 tablespoon DeLallo Private Reserve Extra Virgin Olive Oil
- 1–2 tablespoons butter
For the Pasta and Sauce:
- one 8.8 ounce package of DeLallo 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
- 1/4 cup Parmesan and/or 1/4 cup basil for topping
Instructions
- Pasta: Cook the pasta according to package directions. Toss with oil and set aside.
- Make the sauce: Add your cherry tomatoes into a pan with oil. Cook the tomatoes until they are soft and burst under the gentle pressure of the back of a wooden spoon. Break the tomatoes to release their juices and make a thick sauce.
- Add the veggies: Add the corn and zucchini; sauté for a few minutes until the zucchini is softened. Stir in the garlic for your last minute of sautéing, just long enough to make your kitchen smell amazing. Add lemon juice, cream, and season with salt and pepper.
- Pan fry the chicken: While your veggies are softening, coat each chicken breast in flour mixture; shake off excess. Heat the olive oil in a large skillet over medium-high heat. Add the butter after the oil heats up to prevent burning it. Add chicken pieces and cook for a few minutes on each side until golden brown and cooked through. Remove chicken and keep warm.
- Put it together: Add pasta and toss gently to bring it all together. Serve topped with Parmesan, basil, and a nice piece of golden brown chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Method: Pan-fry
- Cuisine: Italian-Inspired
Keywords: pan-fried chicken, pappardelle, pasta and chicken
Thank you to DeLallo for sponsoring this post!
Lots Of Summer Pastas To Love
- The Best Easy Pasta Salad (there’s a reason this one is called “the best”…so good!)
- Sesame Noodle Bowls (meal prep friendly meals FTW)
- Roasted Tomato Puttanesca (sheet pan pasta anyone?)
- Creamy Shrimp Pasta with Corn and Tomatoes (silky noodles with garlicky shrimp? yep yep yep!)
One More Thing!
This recipe is part of our collection of incredible corn recipes. Check it out!
Filed Under: All Recipes Dinner Main Dishes Meat and Chicken Pasta Stovetop Sugar-Free Summer Tomato Zucchini
July 8, 2021
Nice to meet you!
I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.
Did you make a recipe? Tag @pinchofyum on Instagram so we can find you!
This looks amazing! I do have a question – is the pasta refrigerated, frozen, or dried? I can’t wait to try this – thank you for your help!
We used dried pasta!
Yes! Not a fan of cooked zucchini so I would maybe double the amount of corn. I love how you make your recipes so easily adaptable.
Great idea, Sarah!
Made this for supper tonight and it was fantastic! Though I did have to sub the pasta because I live in a rural area that only has two grocery stores in the entire county 🤣
So glad you enjoyed the recipe!
Pinch of yum is one of my favorite sites for recipes and this is my first rating … Because wow! This was delicious- so fresh with the lemon, basil, and veggies and then rounded out by the creamy sauce and salty Parm. I had left over chicken cutlets that I reheated in a pan and they worked perfect. I will definitely be making this again before the summer is over.
So glad to hear it, Alexis!
This is the perfect summer pasta! The recipe came together beautifully and was actually a breeze to make. We ended up putting our chicken on the grill instead of pan frying it to give it even more of that summer something. Yum!
Oooh I bet it was amazing with grilled chicken! Thanks so much for the comment!
Looks so good! I have a great vegan sausage I can sub in for chicken but any suggestions for a vegan heavy cream substitute??
Hi Sarah. You could try a cashew cream or Silk makes a non dairy (coconut-based) heavy cream.
I love a good pasta and it’s such an added bonus when it’s filled with healthy ingredients. It’s amazing how just a couple vegetables and a little bit of cream can bring so much flavor to this dish. It’s absolutely delicious and will definitely make it again whenever there’s fresh corn & zucchini around!
Excellent! Used chicken thighs and instead of zucchini, added Snap peas and mushrooms. Thank you for the great recipe!
We’re so glad you enjoyed it, Ginny!
This was absolutely delicious and fun/easy to make! I made exactly as is but vegetarian (without the chicken) and it made 3 very satisfying servings
Glad it was a hit, Taylor! Thanks for the comment!
This recipe was really good but definitely not within the 45 minute prep/cook time frame. I wish these recipes would be more realistic in this regard.
We appreciate the feedback, Cathie!
Many pinches of yum in this, my family loved this.
So glad you all enjoyed it!
Great! I roasted the tomatoes in the oven, then puréed them and pressed on. Also, homemade egg tagliatelle worked. Awesome flavours. Thanks!
Your modifications sound amazing!
DELICIOUS! So easy and fresh! nummy!
This is such a perfect and delicious summer meal. Everyone loved loved it, a perfect combination of flavors, great when there is a mix of vegetarian and meat eaters
This was a great summery recipe!! Loved the pappardelle amidst all the fresh veggies. We forgot the corn, but didn’t notice it was gone. It wasn’t quite as good for leftovers because the wide pasta keeps absorbing the limited sauce, so if you’re a meal prepper, be aware! I’d keep this as a one-night dinner for optimal experience.
Hey there! This Burst Tomato Pappardelle with Zucchini, Sweet Corn, and Pan-Fried Chicken recipe looks absolutely mouthwatering! I have to ask: Can I make this dish without the chicken? I’m a vegetarian, but I still want to enjoy all those amazing flavors and textures. Any suggestions for a substitute or should I just omit it? Thanks! Can’t wait to try this recipe out!
Absolutely! You can just omit the chicken.
This was so good! I had to substitute wide egg noodles.
😋
This was a lot of work and seemed bland to me. I can’t figure out what was missing but I made it as written.
This was great! Loved the fresh corn with tomatoes and lemony pasta. I would make this again. Thanks for the recipe!
Made this gluten free with Jovial egg tagliatelle and subbed cornstarch for the flour dredge. Not a last-minute, quick prep dinner, but oh my, it is worth the work. Fresh and incredibly flavorful, so much more than I was expecting from chicken pasta. We both took one bite and made a shocked face at how good it was. Made it for the second time tonight. Will not be the last.
This pasta sauce is amazing!!!!
We grilled the chicken rather than pan frying to save a few calories, but the star of the show is the sauce. We will be having this often.
Thanks for the fabulous recipe!
Thank you for this recipe! I picked up fresh veggies at our local Farmer’s Market and spent an extra couple of dollars on fresh pappardelle. A couple of changes: I used 3 corn cobs, juice of 2 lemons and closer to 1/4 C of cream. FANTASTIC! Who needs chicken when this pasta recipe is this good? Yum!