Creamy chicken and corn pasta is a delightful dish that combines succulent chicken chunks with the bright sweetness of corn, all enveloped in a creamy, pesto-infused sauce. Each bite offers a balance of flavors and textures that not only satisfies hunger but also warms the soul. The pasta swirls with a luscious coating that’s rich yet comforting, making it a perfect one-pot wonder for busy weeknights or casual get-togethers.

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 still remember the first time I whipped up this creamy chicken and corn pasta. It was a chilly evening, and the thought of something hearty was just what I needed. With ingredients I had on hand, this dish became an instant family favorite. It’s not just quick and simple; it’s also an impressive meal that looks and tastes like you slaved away in the kitchen for hours! If you’re searching for a dish that embodies comfort and satisfaction, then this easy recipe may be your new go-to. Trust me, everyone will be going back for seconds!

Why You’ll Love This Recipe

Simple & Quick: This dish comes together in about 30 minutes, making it perfect for busy nights.
Irresistible Flavor: The combination of savory chicken, sweet corn, and creamy sauce creates a mouthwatering taste experience.
Eye-Catching Appeal: Dotted with vibrant corn and fresh basil, this pasta dish is a feast for the eyes as well as the palate.
Flexible Serving: Serve it hot as a cozy dinner or pack it for lunch; it’s great any time of day.
Diet-Friendly Options: Easily swap in gluten-free pasta or dairy-free cream for adaptable dietary needs.

Ingredients You’ll Need

10 ounces uncooked pasta (casarecce, cavatappi, rotini, or penne): Choose your go-to pasta; a shape that holds sauce well works best.
1 tablespoon olive oil: This adds richness and helps brown the chicken nicely.
1 pound boneless skinless chicken breasts, cut into 1-inch chunks: Chicken breast is lean and cooks quickly; feel free to use thighs for added flavor.
1 1/2 teaspoons Italian seasoning: This blend brings aromatic herbs that enhance the dish’s overall flavor profile.
1/2 teaspoon garlic powder: For an instant flavor boost without the fuss of fresh garlic.
1/2 teaspoon smoked paprika: Adds a lovely smokiness and rich color to the chicken.
1/2 teaspoon kosher salt or to taste: Essential for bringing out the flavors in the dish.
Freshly ground black pepper to taste: Provides a necessary kick of heat; adjust according to your preference.
1/2 cup diced shallots: They offer a subtle sweetness that complements the chicken beautifully.
2 cups corn kernels (fresh or frozen, defrosted): Sweet corn adds a pop of color and sweetness; frozen corn is a great time-saver.
1/3 cup pesto: This adds a burst of herbal flavor and creaminess; homemade or store-bought works great!
1/3 cup shredded Parmesan cheese, plus extra for garnish: Parmesan lends a salty, nutty finish that rounds out the dish.
1/4 cup heavy cream or half and half: This creates a velvety sauce that clings to the pasta wonderfully.
Basil leaves for garnish (optional): Fresh basil adds a fragrant touch that makes the dish even more appealing.

How to Make Chicken and Corn Pasta

Cook the Pasta: Bring a large pot of salted water to a boil. Add 10 ounces of uncooked pasta and cook until al dente, according to package instructions. Drain and set aside.
Prepare the Chicken: In a bowl, coat 1 pound of boneless, skinless chicken breast chunks with 1 1/2 teaspoons of Italian seasoning, 1/2 teaspoon of garlic powder, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of kosher salt, and freshly ground black pepper to taste.
Cook the Chicken: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned chicken in a single layer. Allow it to cook undisturbed for about 2-3 minutes for a nice golden crust. Flip the pieces and cook until they are completely cooked through. Remove the chicken from the skillet and place it on a plate.
Sauté the Vegetables: Reduce the heat to medium and add 1/2 cup of diced shallots and 2 cups of corn kernels (fresh or frozen) to the skillet. Sauté for 2-3 minutes until the shallots are tender and fragrant.
Combine Ingredients: Return the cooked chicken to the skillet along with the drained pasta and 1/3 cup of pesto. Toss everything together until the pasta is coated in the pesto.
Add Cream and Cheese: Pour in 1/4 cup of heavy cream and 1/3 cup of shredded Parmesan cheese. Stir until the cheese melts and the pasta is heated through. Taste and adjust seasoning with a pinch of salt or a splash of cream if needed.
Serve: Garnish with extra Parmesan cheese and basil leaves, if desired. Serve immediately and enjoy every creamy bite!

Storing & Reheating

To store any leftovers, place them in an airtight container and refrigerate for up to 3 days. Alternatively, you can freeze the chicken and corn pasta for up to 3 months; just make sure it’s in a freezer-safe container. When you’re ready to enjoy it again, reheat in the microwave or on the stovetop over low heat until warmed through. Keep in mind that the texture may change slightly after freezing, so consider adding a splash of cream or a drizzle of olive oil to refresh the dish.

Chef’s Helpful Tips

A common mistake is overcooking the pasta. It should be al dente so it holds up well in the sauce.
Allow your chicken to reach room temperature before cooking for even cooking.
If using frozen corn, make sure it’s defrosted and drained for the best texture.
Remember, always taste your dish as you go! Adjust seasonings to match your personal preference.
If you’re making it ahead of time, leave out the cream until you’re ready to heat it up to prevent it from curdling.

Creamy chicken and corn pasta is a beautiful combination of textures and tastes that truly shines in its simplicity. The beauty of this recipe lies in its versatility; feel free to add in other vegetables or spices to make it your own. Whether it becomes your comforting family dinner or a dish made for gatherings, it’s sure to please! Enjoy the creamy richness that this dish brings to your dinner plate!

Recipe FAQs

Can I use other types of pasta?

Absolutely! While casarecce, cavatappi, rotini, or penne work perfectly, feel free to swap in whatever pasta shape you have on hand. Just keep in mind not all shapes can hold sauces the same way.

Can I make this dish ahead of time?

Yes, you can prepare the chicken and the corn mixture ahead of time! Combine everything without the cream and cheese, store it in the fridge, and then add the cream and cheese just before serving to keep it fresh.

Can I use different proteins or vegetables?

Of course! This recipe is quite flexible. You could substitute chicken with shrimp, turkey, or even tofu for a vegetarian option. Add in your favorite vegetables to elevate its nutritional value and flavor!

What’s the best way to store leftovers?

Let the chicken and corn pasta cool to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for about 3 days or in the freezer for up to 3 months. Just be sure to reheat gently to avoid drying it out.

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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 a delightful Chicken and Corn Pasta that combines tender chicken, fresh corn, and creamy flavors. This dish is perfect for a quick dinner or a hearty meal, sure to please everyone.

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

Cook the pasta in boiling salted water until al dente. Drain and set aside.
Coat the chicken chunks with italian seasoning, garlic powder, smoked paprika, salt, and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and let it cook for 2-3 minutes until golden brown. Flip the chicken and cook until done, then remove from the skillet.
Lower the heat to medium and add shallots and corn to the skillet. Sauté for 2-3 minutes until tender.
Return the chicken to the skillet, add the pasta and pesto, and mix until well combined and coated in pesto.
Add the heavy cream and parmesan cheese, stirring until the cheese melts and everything is heated through. Taste and adjust seasoning if necessary.
Serve hot, garnished with extra parmesan and basil leaves if desired.

Notes

For a lighter version, use less cream or substitute with a plant-based cream.
Feel free to add vegetables like spinach or bell peppers for extra nutrition.
This dish can be made ahead and reheated for easy meals during the week.