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)
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.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 90mg