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)
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.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 550mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg