Creamy Chicken and Corn Pasta is a comforting dish that blends tender pieces of chicken, sweet corn, and perfectly cooked pasta in a rich, creamy sauce that’s both delicious and satisfying. The moment you take your first bite, you’ll experience the warmth and richness of the flavors coming together in perfect harmony, making it a fantastic addition to your weeknight dinner lineup.

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

I first came across this delightful recipe on a rainy evening when nothing sounded better than a cozy, home-cooked meal. As I made it, the aromatic spices filled my kitchen, instantly lifting my spirits. This easy-to-make Chicken and Corn Pasta doesn’t just taste amazing; it’s also a budget-friendly option that quickly becomes a family favorite. Trust me; once you try it, this is a dish you’ll want to recreate again and again!

Why You’ll Love This Recipe

Simple & Quick: Dinner’s ready in just about 30 minutes, making it ideal for busy weeknights.
Irresistible Flavor: The combination of garlic, smoked paprika, and Italian seasoning creates a mouthwatering experience.
Eye-Catching Appeal: The vibrant colors of the dish make it as pleasing to the eyes as it is to the palate.
Flexible Serving: Perfect for a family dinner, cozy date night, or even meal prepping for the week!
Diet-Friendly Options: For a lighter version, use half-and-half instead of heavy cream or substitute gluten-free pasta.

Ingredients You’ll Need

10 ounces uncooked pasta (casarecce, cavatappi, rotini, or penne): Any of these pasta shapes work well, as they hold onto the creamy sauce beautifully.
1 tablespoon olive oil: This helps to sauté the chicken, adding a hint of olive flavor that pairs well with the dish.
1 pound boneless skinless chicken breasts: Cut into 1-inch chunks for even cooking and flavor absorption.
1 1/2 teaspoons Italian seasoning: This blend of herbs adds a Mediterranean flair to the dish.
1/2 teaspoon garlic powder: For a warm, savory touch without the fuss of fresh garlic.
1/2 teaspoon smoked paprika: This adds a subtle smokiness, perfectly balancing the sweetness of the corn.
1/2 teaspoon kosher salt (or to taste): To bring all the flavors together.
Freshly ground black pepper (to taste): Enhances the dish with a touch of heat.
1/2 cup diced shallots: These add a slightly sweet and mild onion flavor that complements the other ingredients.
2 cups corn kernels (fresh or frozen): Sweet corn gives the pasta a delightful burst of flavor and texture, either option works.
1/3 cup pesto: Adds a rich, herby depth to the sauce.
1/3 cup shredded parmesan cheese: For that creamy, cheesy goodness that binds everything together.
1/4 cup heavy cream (or half and half): Provides the perfect creamy texture for the sauce without making it too heavy.
Basil leaves for garnish (optional): Fresh basil brings a pop of color and added freshness.

How to Make Chicken and Corn Pasta

Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Add the uncooked pasta (10 ounces) and cook until al dente according to package instructions. Once cooked, drain the pasta and set it aside.
Prepare the Chicken: In a bowl, combine the chicken chunks (1 pound) with Italian seasoning (1 1/2 teaspoons), garlic powder (1/2 teaspoon), smoked paprika (1/2 teaspoon), kosher salt (1/2 teaspoon or to taste), and freshly ground black pepper (to taste). Make sure the chicken is evenly coated with all the spices.
Sauté the Chicken: In a large skillet, heat olive oil (1 tablespoon) over medium-high heat. Once hot, carefully add the seasoned chicken. Spread the chicken pieces in a single layer to allow them to get a nice golden brown crust. Let them cook for 2-3 minutes without moving them, then turn over and cook until fully cooked through and no longer pink. Transfer the chicken to a plate and set aside.
Sauté Shallots and Corn: In the same skillet, reduce heat to medium. Toss in diced shallots (1/2 cup) and corn kernels (2 cups). Sauté for 2-3 minutes, stirring occasionally, until the shallots are tender and fragrant.
Combine Ingredients: Add the cooked chicken back into the skillet along with the pasta. Stir in the pesto (1/3 cup) to generously coat the mixture.
Make it Creamy: Pour in heavy cream (1/4 cup) and add parmesan cheese (1/3 cup). Stir everything together until the cheese has melted and the dish is heated through. Taste and adjust the seasoning, adding more salt or cream if needed.
Serve: Garnish with extra parmesan cheese and fresh basil leaves if desired. Serve immediately to enjoy the rich, creamy delight of your Chicken and Corn Pasta.

Storing & Reheating

To store any leftovers, let the Chicken and Corn Pasta cool down to room temperature before placing it in an airtight container. Store it in the refrigerator for up to three days. If you want to keep it even longer, you can freeze it for up to three months. When reheating, warm it on the stove over low heat. You may want to add a splash of cream or water to refresh the creamy texture, as it can thicken in the fridge or freezer.

Chef’s Helpful Tips

Avoid Overcooking the Pasta: Make sure to follow the package instructions for cooking times, so the pasta stays firm and doesn’t turn mushy.
Use Fresh Ingredients: Fresh corn tends to have the best flavor, but frozen corn also works perfectly well. Just ensure it’s thawed before adding.
Adjust to Taste: Feel free to modify the herbs and seasoning based on your family’s preferences. If you love heat, a pinch of red pepper flakes can be a nice touch!
Make Ahead: To save time, you can prepare the chicken and corn mixture ahead of time and quickly combine it with the pasta and sauce when ready to serve.

Enjoying a warm, creamy bowl of Chicken and Corn Pasta is a surefire way to lift anyone’s spirits. The simple ingredients offer an explosion of flavor that satisfies your cravings without much fuss. Give this recipe a spin, and you’ll surely find yourself reaching for it whenever you want something quick and comforting.

Recipe FAQs

Can I use other types of pasta for this recipe?

Absolutely! While casarecce, cavatappi, rotini, or penne are recommended, you can use any type of short pasta you prefer or have on hand, such as fusilli, farfalle, or even shells. Just adjust the cooking time accordingly.

Is it possible to make this dish dairy-free?

Yes, you can easily swap out the heavy cream and cheese for dairy-free alternatives. Use a plant-based cream and nutritional yeast or a dairy-free cheese substitute to achieve a similar creamy texture.

Can I add vegetables to Chicken and Corn Pasta?

Definitely! Feel free to enhance the dish by adding your favorite vegetables. Spinach, bell peppers, or zucchini would make fantastic additions. Just sauté them along with the shallots and corn.

How can I make Chicken and Corn Pasta spicier?

If you enjoy a bit of heat, consider adding a pinch of red pepper flakes or a dash of hot sauce to the sauce. This will give your dish a nice kick that complements the sweetness of the corn beautifully.

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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

Enjoy the flavorful Chicken and Corn Pasta, featuring tender chicken, fresh corn, and a creamy pesto sauce. Perfect for a quick, homemade 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 a pot of salted water and cook the pasta until al dente. Drain and set aside.
Season the chicken with spices, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer.
Cook chicken for 2-3 minutes without stirring for a golden brown crust. Flip and cook until fully cooked, then set aside.
Lower heat to medium and add shallots and corn to the skillet. Sauté until tender, about 2-3 minutes.
Return chicken to the skillet, along with pasta and pesto. Mix until pasta is coated.
Stir in heavy cream and parmesan cheese, cooking until cheese melts and mixture is heated. Check seasoning and adjust as needed.
Garnish with additional parmesan and basil if desired. Serve hot.

Notes

For added flavor, consider marinating the chicken in pesto for a few hours before cooking.
Feel free to use either fresh or frozen corn based on availability.
Adjust the amount of cream to reach your desired level of creaminess.