Chop the zucchini, halve the burst tomatoes, and measure out sweet corn. Season chicken with salt and pepper.

Heat oil in a skillet over medium-high heat. Cook chicken pieces for about 6–7 minutes until golden brown and internal temperature reaches 165°F. Set aside to rest.

In a pot, bring salted water to a boil. Add pappardelle and cook for 5–7 minutes until al dente. Drain and reserve some pasta water.

In the same skillet, add more oil if needed and sauté burst tomatoes for 3–4 minutes until soft.

Stir in zucchini and sweet corn, cooking for an additional 4–5 minutes until zucchini is tender.

Lower heat, add cooked pappardelle, heavy cream, and reserved pasta water. Toss gently for 1–2 minutes, adjusting seasoning.

Plate the pasta mixture, top with pan-fried chicken, and finish with parmesan and basil. Enjoy!