Chicken and Corn Pasta
Creamy Chicken and Corn Pasta is a delightful dish that marries tender chicken, sweet corn, and perfectly cooked pasta in a creamy pesto sauce. The combination of flavors creates a comforting meal that feels both hearty and light. You’ll love how the subtle earthiness of the chicken and the bright burst of corn come together in this indulgent yet budget-friendly dish. It’s the perfect option for a busy weeknight meal or even a gathering with friends and family—trust me, everyone will be asking for seconds!
Table of Contents
What makes this Creamy Chicken and Corn Pasta so irresistible is its simplicity and rich flavor. In less than 30 minutes, you can transform humble ingredients into a delectable feast that will have everyone coming back for more. The creamy, luscious texture created by the heavy cream and parmesan cheese coats every piece of pasta, while the pesto adds a fresh herby note that elevates the dish. Whether you’re looking to impress guests or just wanting to treat yourself, this recipe checks all the boxes.
Why You’ll Love This Recipe
- Simple & Quick: Ready in about 30 minutes, making it perfect for busy nights.
- Irresistible Flavor: A creamy sauce combined with savory chicken and sweet corn makes every bite memorable.
- Eye-Catching Appeal: The colorful presentation is sure to impress at the dinner table.
- Flexible Serving: Perfect for weeknight family dinners, potlucks, or meal prep.
- Diet-Friendly Options: Easy to adapt for gluten-free or dairy-free diets with simple swaps.
Ingredients You’ll Need
- 10 ounces uncooked pasta (casarecce, cavatappi, rotini, or penne): This will be the base of your dish, holding all the creamy goodness. Choose your favorite shape to add a fun twist.
- 1 tablespoon olive oil: Used for cooking the chicken and adding flavor. Extra virgin olive oil will enhance the taste if you have it on hand.
- 1 pound boneless skinless chicken breasts, cut into 1-inch chunks: A lean protein that absorbs flavors well and cooks quickly. You can substitute with turkey or even tofu for a vegetarian option.
- 1 1/2 teaspoons Italian seasoning: This blend of herbs adds a classic Italian flavor profile. Feel free to use fresh herbs if you have them for an even brighter taste.
- 1/2 teaspoon garlic powder: Garlic powder adds a nice depth without the fuss of fresh garlic. You could also use fresh minced garlic for a stronger flavor.
- 1/2 teaspoon smoked paprika: This spice gives a subtle smokiness to the dish, elevating the overall flavor. Regular paprika can be used in a pinch.
- 1/2 teaspoon kosher salt (or to taste): Essential for bringing out the flavors in the dish. Remember to taste and adjust as you go.
- Freshly ground black pepper to taste: This adds a gentle heat that complements the sweetness of the corn.
- 1/2 cup diced shallots: Shallots are sweeter than onions, which adds a lovely soft flavor base. You can also use onions if necessary.
- 2 cups corn kernels (fresh or frozen, defrosted): Sweet corn adds a pop of flavor and texture. If using frozen, make sure it’s thawed for even cooking.
- 1/3 cup pesto: This herbaceous sauce is the star of the show, adding freshness and complexity. Store-bought or homemade works wonderfully here.
- 1/3 cup shredded parmesan cheese, plus extra for garnish: A must for that creamy texture and nutty flavor. Grate it fresh for the best results!
- 1/4 cup heavy cream or half and half: For that luscious, creamy consistency. You can substitute with coconut cream for a dairy-free version.
- Basil leaves for garnish (optional): A fresh sprinkle adds a burst of color and flavor on top of your pasta.
How to Make Chicken and Corn Pasta
- Cook the Pasta: Bring a large pot of salted water to a boil and add 10 ounces of uncooked pasta. Cook until al dente, according to package instructions. Drain and set aside, making sure to reserve a bit of the pasta cooking water for later.
- Prepare the Chicken: In a mixing bowl, coat the 1 pound of chicken chunks with 1 1/2 teaspoons Italian seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon kosher salt, and freshly ground black pepper. Toss until the chicken is well-seasoned.
- Sauté the Chicken: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the seasoned chicken and spread it into a single layer. Let it cook without stirring for 2-3 minutes to develop a nice golden brown crust. Flip the chicken and continue cooking until it’s cooked through, about 5-7 minutes total. Remove the chicken from the skillet and set it aside on a plate.
- Sauté Shallots and Corn: Lower the heat to medium and add the 1/2 cup diced shallots and 2 cups of corn kernels into the same skillet. Sauté for 2-3 minutes until the shallots are tender and fragrant.
- Combine Ingredients: Return the chicken to the skillet and add the drained pasta along with 1/3 cup of pesto. Toss everything together until well-coated in the pesto.
- Make it Creamy: Pour in 1/4 cup of heavy cream and 1/3 cup of shredded parmesan cheese, stirring until the cheese is melted and everything is heated through. If the sauce is too thick, you can add a splash of the reserved pasta water for a creamier texture.
- Final Touches: Taste and adjust the seasoning with additional salt or pepper, if needed. Serve immediately, garnishing with extra parmesan cheese and basil leaves if desired.
Storing & Reheating
For optimal freshness, store leftover Chicken and Corn Pasta in an airtight container in the refrigerator for up to 4 days. If you need longer storage, freeze in a freezer-safe container for up to 3 months. Reheat in the microwave or on the stovetop over low heat, stirring frequently to prevent sticking. The texture may change slightly upon reheating, so adding a splash of cream or water can help to revive its creamy consistency.
Chef’s Helpful Tips
- Avoid overcrowding the skillet when cooking the chicken. This ensures even browning and helps to lock in moisture.
- For a more vibrant sauce, consider using fresh basil or spinach blended into your pesto.
- Make sure to taste your dish at each stage; seasoning adjustments can enhance the overall flavor significantly.
- If you’re in a rush, use pre-cooked rotisserie chicken to cut down on prep time.
- Consider adding fresh vegetables like spinach or bell peppers for an extra nutrient boost and flavor.
The Creamy Chicken and Corn Pasta embodies a comforting and fulfilling experience in every bite. With its perfectly balanced flavors and creamy texture, it’s ideal for any occasion. You can easily customize this dish by adding your favorite vegetables or even swapping the protein. Cooking it will fill your kitchen with delightful aromas that are sure to whet any appetite. Enjoy experimenting with it, and don’t forget to gather your loved ones around the table!
Recipe FAQs
Can I use a different type of pasta in this recipe?
Absolutely! While casarecce, cavatappi, rotini, or penne work well, feel free to use any pasta shape you prefer. Just make sure to adjust the cooking time according to the package instructions for the best result.
Is it possible to prepare this dish ahead of time?
You can cook the chicken and pasta separately in advance and store them in the fridge. When ready to serve, combine them with the pesto and cream along with the sautéed veggies for a quick reheat. This is great for meal prepping!
How can I make this dish lighter?
To lighten up this recipe, you can use whole wheat pasta, reduce the amount of heavy cream, or substitute it with low-fat milk or unsweetened almond milk. Using less cheese can also cut down calories while still providing flavor.
Can I freeze leftovers?
Yes! Chicken and Corn Pasta can be frozen for up to 3 months. Just ensure it’s in a well-sealed container. When ready to eat, let it thaw overnight in the fridge and reheat on the stovetop. The texture may alter slightly, but it will still be delicious!
PrintMore Main Dishes Recipes
- Cottage Cheese Mac and Cheese
- Healthy Taco Pasta Salad (Meal-Prep Friendly)
- Ground Beef and Zucchini Skillet
- Slow Cooker Tuscan Chicken (Creamy, 10-Minute Prep)
- Ground Beef Alfredo
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Chicken and Corn Pasta
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 5 servings 1x
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Italian
Description
Enjoy a comforting bowl of Chicken and Corn Pasta, featuring juicy chicken, sweet corn, and a rich creamy sauce, perfect for a quick, satisfying dinner.
Ingredients
- 10 ounces uncooked pasta casarecce
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts cut into 1 inch chunks
- 1 1/2 teaspoons italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt or to taste
- freshly ground black pepper to taste
- 1/2 cup diced shallots
- 2 cups corn kernels fresh or frozen (defrosted)
- 1/3 cup pesto
- 1/3 cup shredded parmesan cheese plus extra for garnish
- 1/4 cup heavy cream or half and half
- basil leaves for garnish (optional)
Instructions
- Boil salted water in a pot and cook the pasta until al dente. Drain and set aside.
- Season the chicken with italian seasoning, garlic powder, smoked paprika, salt, and pepper.
- In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken in a single layer.
- Cook the chicken for 2-3 minutes without stirring to achieve a golden brown crust. Flip and continue cooking until fully cooked. Transfer to a plate.
- Reduce heat to medium and add shallots and corn to the skillet. Sauté for 2-3 minutes until tender.
- Return the chicken to the skillet, then add in the cooked pasta and pesto. Mix well until the pasta is coated.
- Stir in heavy cream and parmesan cheese until melted and warmed through. Adjust seasoning if needed with more salt or cream.
- Serve immediately, garnished with extra parmesan cheese and basil leaves if desired.
Notes
You can use any short pasta shape available.
Feel free to add or substitute vegetables like spinach or bell peppers for extra flavor and nutrition.
For an extra kick, add a pinch of red pepper flakes when sautéing the corn and shallots.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
