Summer Chicken Pasta

Name: Summer Chicken Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 large chicken breasts; 4 tablespoons olive oil, divided; 2 summer squash (yellow squash or zucchini, or one of each), sliced lengthwise and cut into half-moons; 1 pint cherry tomatoes, halved; ¼ cup dry sherry; ½ cup heavy cream; 6 ounces short pasta (penne, campanelle, or similar), cooked and drained; ¼ cup fresh basil, chopped; Salt to taste; Black pepper to taste

Recipe GLPR70a4a55fab5724

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Main Course

45 min

627 cal

Servings: 4

Stovetop

A vibrant pasta dish featuring tender chicken and fresh summer vegetables in a light cream sauce. Succulent chicken breasts are pan-seared then combined with zucchini and yellow squash, ripe cherry tomatoes, and a silky sherry-cream sauce, tossed together with short pasta and finished with fragrant fresh basil. A perfect weeknight dinner that celebrates the season's best produce.

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Ingredients

2 large chicken breasts

4 tablespoons olive oil, divided

2 summer squash (yellow squash or zucchini, or one of each), sliced lengthwise and cut into half-moons

1 pint cherry tomatoes, halved

¼ cup dry sherry

½ cup heavy cream

6 ounces short pasta (penne, campanelle, or similar), cooked and drained

¼ cup fresh basil, chopped

Salt to taste

Black pepper to taste

Directions

Heat 2 tablespoons of olive oil in a large deep skillet over medium-high heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Sear for about 4 minutes per side until the internal temperature reaches 165°F. Transfer the cooked chicken to a cutting board, let cool slightly, then shred into bite-sized pieces.
Add the remaining 2 tablespoons of olive oil to the same skillet and reduce the heat to medium.
Add the sliced summer squash to the skillet and cook for about 5 minutes, stirring occasionally, until the squash is tender. Transfer to a plate and set aside.
Pour the sherry into the skillet and increase the heat to medium-high. Add the halved cherry tomatoes and cook for about 5 minutes, stirring gently, to soften the tomatoes and reduce the sherry slightly. Stir in the heavy cream and bring the mixture to a gentle simmer. Cook for another 5 minutes, stirring occasionally, until the sauce thickens slightly.
Return the shredded chicken and cooked squash to the skillet. Add the cooked pasta and toss everything together gently until all components are heated through, about 2–3 minutes. Taste and adjust the seasoning with additional salt and pepper as needed.
Divide the pasta among four bowls or plates, top each serving with a generous sprinkle of fresh chopped basil, and serve immediately.

Comments

Grocery List Plus Editorial Staff4.5

All ingredients are stocked year-round at every major Charlotte grocer, with no special trips required. The cost runs roughly $12–14 for four servings, driven mainly by chicken breast and heavy cream; using store-brand pasta and seasonal squash keeps it reasonable. The stated 45 minutes is honest for cooking but underestimates hands-on work—allow 15 minutes for prepping chicken and vegetables, making the true active time closer to 20–25 minutes plus simmering. This is a straightforward weeknight dish that reheats decently the next day, though cream sauces can separate slightly; it's best served fresh but doesn't demand same-night eating.