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Cook the pasta according to package directions. Toss with oil and set aside.
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 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.
Add pasta and toss gently to bring it all together. Serve topped with Parmesan, basil, and a nice piece of golden brown chicken.