Creamy Chicken and Corn Pasta is a delightful dish that combines tender chicken, sweet corn, and pasta enveloped in a rich creamy sauce. This recipe brings comfort food to new heights, thanks to the addition of flavorful pesto and parmesan cheese. Each forkful offers a satisfying experience, where the creamy texture mingles beautifully with the crunchy sweetness of corn, creating a symphony of flavors that is both pleasing to the palate and visually appealing.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Chicken and Corn Pasta
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Chicken and Corn Pasta

This dish quickly became a favorite in my household, a go-to choice for busy weeknights when you want something hearty yet uncomplicated. It’s a versatile option, working great for a family meal or a casual dinner with friends. The beauty of this Chicken and Corn Pasta lies in its ease — with minimal prep and cook time, you can whip up a delicious meal that everyone will love. I can’t wait for you to try it!

Why You’ll Love This Recipe

Simple & Quick: Ready in just about 30 minutes, perfect for a weeknight dinner.
Irresistible Flavor: Creamy, savory with a hint of sweetness from the corn.
Eye-Catching Appeal: The vibrant colors make for a plate that’s as pleasing to the eyes as it is to the taste buds.
Flexible Serving: Great for a cozy family dinner or for impressing guests at a casual gathering.
Diet-Friendly Options: Easily adjust the recipe for gluten-free pasta or dairy-free alternatives.

Ingredients You’ll Need

10 ounces uncooked pasta: Casarecce, cavatappi, rotini, or penne are excellent choices for holding the creamy sauce.
1 tablespoon olive oil: Used for sautéing the chicken and shallots, adding depth to the flavor.
1 pound boneless skinless chicken breasts: Cut into 1-inch chunks for even cooking and tenderness.
1 1/2 teaspoons Italian seasoning: A blend of herbs that brings an aromatic flavor profile to the dish.
1/2 teaspoon garlic powder: Enhances overall taste without overpowering the dish.
1/2 teaspoon smoked paprika: Adds a smoky warmth and a lovely color to the chicken.
1/2 teaspoon kosher salt: Essential for seasoning; adjust according to taste.
Freshly ground black pepper: For a subtle kick; add to your preference.
1/2 cup diced shallots: Milder than onions, shallots add a sweet undertone to the savory mix.
2 cups corn kernels: Fresh or frozen (defrosted), providing sweetness and a pop of color.
1/3 cup pesto: A flavorful blend of basil, garlic, and nuts that ties all the elements together.
1/3 cup shredded parmesan cheese: Adds richness and depth; extra for garnishing enhances the presentation.
1/4 cup heavy cream or half-and-half: For that creamy texture that makes this dish shine.
Basil leaves for garnish: Optional, but they add a fresh, vibrant touch to the finished dish.

How to Make Chicken and Corn Pasta

Cook the Pasta: Bring a pot of salted water to a boil, add the 10 ounces uncooked pasta, and cook until al dente, usually around 8-10 minutes. Drain and set aside, letting the pasta rest.
Prepare the Chicken: Coat the 1 pound boneless skinless chicken breasts with 1 1/2 teaspoons Italian seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, and season with kosher salt and freshly ground black pepper.
Sauté the Chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Swirl to coat the pan and add the chicken. Spread it into a single layer, allowing it to sear for 2-3 minutes without moving. Flip the chicken and cook until no longer pink, about another 3-4 minutes. Transfer the chicken to a plate and set aside.
Cook Shallots and Corn: Lower the heat to medium and add 1/2 cup diced shallots and 2 cups corn kernels to the skillet, sautéing for about 2-3 minutes until tender.
Combine Ingredients: Return the cooked chicken to the skillet along with the drained pasta and 1/3 cup pesto. Toss everything together until the pasta is coated with the pesto and warmed through.
Add Cream and Cheese: Drizzle in 1/4 cup heavy cream or half-and-half and sprinkle in 1/3 cup shredded parmesan cheese. Stir until the cheese melts and the mixture is creamy. Taste and adjust seasoning, adding more salt or a splash of cream as needed.
Serve: Garnish with extra parmesan cheese and fresh basil leaves if desired. Serve immediately while warm.

Storing & Reheating

To store Chicken and Corn Pasta, keep it in an airtight container in the refrigerator for up to 3 days. If you’d like to freeze it, portion it into freezer-safe containers, ensuring it’s well-sealed. It can last in the freezer for up to 3 months. When it’s time to enjoy your leftovers, reheat gently in the microwave or on the stovetop over low heat, adding a splash of cream to restore creaminess. Note that the texture of the pasta may change slightly upon reheating.

Chef’s Helpful Tips

Avoid overcooking the pasta; al dente pasta will hold its shape better in the dish.
Ensure the chicken is at room temperature before cooking for even searing.
If you wish for a hint of heat, consider adding a pinch of red pepper flakes when you sauté the shallots.
Adjust the amount of cream based on your desired richness; for a lighter version, you can use half-and-half.
Freshly grated parmesan melts better than pre-packaged, enhancing the creamy texture.
Don’t skimp on tossing; proper mixing ensures all ingredients are evenly coated in flavor.

Enjoy the blend of textures and flavors that Creamy Chicken and Corn Pasta brings to your table. Its delightful balance of creamy richness and sweet crunch makes it approachable yet impressive. Don’t hesitate to experiment with ingredient substitutions; whether it’s swapping pasta shapes or adding your favorite veggies, there’s plenty of scope for personal flair. Most importantly, relish the process of cooking and share this comforting dish with loved ones.

Recipe FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs provide a juicier texture and more flavor, and you can use the same cooking method. Just ensure they are cooked to an internal temperature of 165°F.

What can I substitute for pesto?

If you’re looking for a substitute, a homemade herb-based sauce, like a simple blend of chopped basil, garlic, and olive oil, works well. Alternatively, store-bought sun-dried tomato or arugula pesto can add a unique twist.

Is this dish suitable for meal prep?

Yes, Chicken and Corn Pasta is fantastic for meal prep. You can make a big batch, portion it into containers, and refrigerate or freeze. Just keep in mind that the texture of the pasta might soften when reheating.

How can I make this dish vegetarian?

To make it vegetarian, simply replace the chicken with chickpeas or sautéed seasonal vegetables, and maintain the remaining ingredients for flavor. This will keep your dish hearty and satisfying!

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Chicken and Corn Pasta

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Author: Peter
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 5 servings 1x
Category: Main Dishes
Method: Stovetop
Cuisine: Italian

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Description

This Chicken and Corn Pasta is a delightful dish combining tender chicken, sweet corn, and creamy sauce, making it ideal for a quick and delicious dinner.

Ingredients

Scale

10 ounces uncooked pasta casarecce, cavatappi, rotini, or penne
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)

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Instructions

Boil salted water in a pot and cook the pasta until al dente. Drain and set aside.
Season the chicken with dried spices, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer.
Cook chicken for 2-3 minutes until golden brown, then flip and cook until fully cooked. Remove from skillet.
Reduce heat to medium, sauté shallots and corn in the same skillet for 2-3 minutes until tender. Return the chicken along with pasta and pesto, mixing well to coat.
Add heavy cream and parmesan cheese. Stir until cheese melts and everything is warmed through. Adjust seasoning if necessary.
Garnish with extra parmesan and basil if desired. Serve immediately.

Notes

For a spicy kick, add crushed red pepper flakes to the chicken while cooking.
Feel free to substitute the pasta shape with your favorite type.
This dish is great for meal prep and can be stored in the fridge for a few days.