Summer Chicken Pasta

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American


  • 2 large chicken breasts
  • 4 tablespoons olive oil
  • 2 summer squash (yellow or zucchini or one of each!), cut lengthwise and sliced
  • 1 pint cherry tomatoes, cut in half
  • 1/4 cup sherry
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • 6 ounces short pasta (campenelle, penne, etc), cooked and drained
  • 1/4 cup fresh basil, chopped


  1. Heat 2 tablespoons olive oil in a large deep skillet over medium high heat and cook chicken until cooked through, about 4 minutes per side. Cool and shred into bite sized pieces. (You can also use a similar amount of leftover chicken if you have it!)
  2. Heat remaining olive oil in the same skillet over medium heat. Add squash and cook until tender, about 5 minutes. Scoop out and set aside.
  3. Add sherry and tomatoes to skillet and raise heat to medium high. Cook for about 5 minutes, then add cream. Bring to a simmer and cook for another 5 minutes,
  4. Add chicken, squash and cooked pasta to skillet and stir until everything is heated through. Taste and season with salt and pepper.
  5. Ladle onto plates, garnish with basil and serve.