Heat a large skillet over medium-high heat and add a splash of olive oil. Season chicken breasts with salt and pepper, then add to the hot skillet. Cook for approximately 6-7 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F. Once done, remove the chicken from the skillet and let it rest on a cutting board while you prepare the veggies.

In the same skillet, add the burst tomatoes, zucchini, and sweet corn, sautéing over medium heat. Stir occasionally for about 5-7 minutes until the tomatoes begin to burst and the zucchini softens.

Lower the heat and pour in the heavy cream, stirring gently to combine with the sautéed vegetables. Allow the sauce to simmer for about 3-5 minutes until it slightly thickens.

While the sauce is thickening, bring a large pot of salted water to a boil. Add the pappardelle and cook according to the package instructions until al dente, usually around 3-4 minutes. Reserve a cup of pasta water before draining.

Add the drained pappardelle directly to the skillet with the creamy sauce and vegetables. Toss gently to coat the pasta evenly.

Slice the rested chicken breast into strips and layer them atop the pappardelle. Finish with a sprinkle of grated Parmesan cheese and fresh basil. Serve immediately.