Creamy Chicken and Corn Pasta is an irresistible dish that beautifully wraps savory chicken and sweet corn in a luscious, creamy sauce. With the perfect balance of flavors and textures, this comforting pasta will quickly become a favorite in your household. It’s a dish that’s both satisfying and versatile; whether you’re making it for a quick weeknight dinner or serving it at a gathering, it never disappoints. Plus, it’s easy to whip up, making it the ideal solution for anyone craving a delicious meal without the fuss.

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 stumbled upon this recipe during a busy week when I needed something hearty yet effortless. As I tossed the ingredients together, the aroma of garlic, sautéed shallots, and freshly cooked pasta filled my kitchen. It was a delightful reminder of why I love cooking—bringing simple ingredients to life. Now, I can’t wait for you to experience the warm, comforting flavors of this dish, which are bound to brighten your weeknights.

Why You’ll Love This Recipe

Simple & Quick: This creamy chicken and corn pasta takes under 30 minutes to prepare and cook, making it perfect for busy weeknights.
Irresistible Flavor: The combination of tender chicken, sweet corn, and savory pesto creates a harmony of tastes that is simply mouthwatering.
Eye-Catching Appeal: The vibrant colors from the corn and freshly torn basil make this dish a feast for the eyes.
Flexible Serving: Whether you need a comforting dinner or a dish for a potluck, this pasta fits the bill perfectly.
Diet-Friendly Options: Easily adaptable for gluten-free or dairy-free diets—just substitute with your favorite alternatives!

Ingredients You’ll Need

10 ounces uncooked pasta: Casarecce, cavatappi, rotini, or penne are all great choices that hold onto the sauce well.
1 tablespoon olive oil: This adds a rich flavor and is essential for sautéing the chicken.
1 pound boneless skinless chicken breasts: Cut into 1-inch chunks for quick cooking and tenderness.
1 1/2 teaspoons Italian seasoning: A blend of herbs that enhances the overall flavor profile.
1/2 teaspoon garlic powder: It brings a warm, aromatic aspect to the dish.
1/2 teaspoon smoked paprika: Adds a subtle smokiness, which complements the sweetness of the corn beautifully.
1/2 teaspoon kosher salt: Use it to boost flavors—feel free to adjust to your taste.
Freshly ground black pepper: A pinch adds warmth and depth.
1/2 cup diced shallots: These have a mild, sweet flavor that adds a nice touch when sautéed.
2 cups corn kernels: Fresh or frozen works; just make sure to defrost if using frozen.
1/3 cup pesto: This adds a burst of basil goodness; homemade or store-bought both work well.
1/3 cup shredded parmesan cheese: A must for that creamy, cheesy richness.
1/4 cup heavy cream or half and half: This makes the sauce luxuriously creamy, but you can use fat-free alternatives if desired.
Basil leaves for garnish (optional): Fresh basil adds a pop of color and extra flavor.

How to Make Chicken and Corn Pasta

Cook the Pasta: In a large pot, bring salted water to a boil. Add 10 ounces of uncooked pasta and cook until al dente, usually about 8-10 minutes. Drain and set aside.
Prep the Chicken: While the pasta cooks, in a bowl, coat 1 pound of cubed chicken with 1 1/2 teaspoons Italian seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon kosher salt, and freshly ground black pepper to taste.
Sauté the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken. Allow the chicken to cook undisturbed for 2-3 minutes to achieve a golden brown crust. Flip and cook until fully cooked through, about 5-7 minutes. Remove and set aside.
Cook the Shallots and Corn: Lower the heat to medium and add 1/2 cup of diced shallots and 2 cups of corn to the skillet. Sauté for 2-3 minutes until the shallots are tender and fragrant.
Combine Ingredients: Return the cooked chicken to the skillet, followed by the drained pasta and 1/3 cup of pesto. Stir until everything is well coated with the pesto.
Add Cream and Cheese: Pour in 1/4 cup of heavy cream and 1/3 cup of shredded parmesan cheese. Stir continuously until the cheese melts, and the dish is heated through. Taste and adjust seasoning as needed.
Serve and Garnish: Spoon the creamy chicken and corn pasta into bowls, garnishing with extra parmesan and fresh basil leaves, if desired. Enjoy it immediately!

Storing & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to freeze this dish, make sure to store it in a freezer-safe container, where it can keep for up to 3 months. When ready to reheat, thaw in the refrigerator overnight, and then warm it up in a skillet over medium heat or in the microwave until heated through. Keep in mind the texture may change slightly when reheated, so adding a splash of cream can help refresh the flavors!

Chef’s Helpful Tips

Ensure your chicken is evenly coated with spices for consistent flavor; a little extra kick from the black pepper can elevate the dish.
Cook pasta until just al dente for the best texture; remember, it will continue to cook slightly when added to the sauce.
Don’t skip allowing the chicken to sit without moving it in the skillet. This helps achieve that lovely browning for more flavor.
If the sauce seems too thick, don’t hesitate to add a splash more cream or a bit of pasta water to loosen it up slightly.
For a unique twist, try adding sautéed spinach or kale for extra greens!

Though this creamy chicken and corn pasta is bound to satisfy, don’t hesitate to experiment with additional ingredients—it’s versatile! You can swap out the chicken for shrimp or even add some cherry tomatoes for a burst of brightness. Whatever you choose, I hope this meal becomes a cherished addition to your dinner routine. Enjoy every delicious bite!

Recipe FAQs

Can I use frozen corn in this recipe?

Yes, frozen corn works perfectly in this creamy chicken and corn pasta! Just be sure to thaw and drain it before adding it to the skillet, as that will ensure it heats through nicely.

What type of pasta is best for this dish?

This recipe shines with pasta shapes like casarecce, cavatappi, rotini, or penne, as they capture the sauce and complement the other ingredients well, but feel free to use your favorite pasta type.

Can I make this recipe ahead of time?

Absolutely! You can cook the chicken, pasta, and sauce in advance, then combine and warm everything together just before serving. This makes it a great option for meal prepping!

How can I make this dish gluten-free?

To make creamy chicken and corn pasta gluten-free, simply substitute regular pasta with a gluten-free pasta brand. The cooking method remains the same, ensuring your dish is just as yummy and satisfying without gluten!

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Chicken and Corn Pasta

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Author: Anna
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 that combines tender chicken, sweet corn, and rich cream for a flavorful meal that’s perfect for a quick dinner or a cozy night in.

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 pasta until al dente. Drain and set aside.
Season chicken pieces with italian seasoning, garlic powder, smoked paprika, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat and add the chicken in a single layer.
Cook chicken for 2-3 minutes without moving to get a golden brown crust. Flip and cook until done. Remove and set aside.
Lower the heat to medium, add shallots and corn to the skillet, and sauté until tender, about 2-3 minutes.
Return the chicken to the skillet, then add cooked pasta and pesto. Stir until everything is well coated.
Pour in heavy cream and parmesan cheese, stirring until melted and heated through. Adjust seasoning if necessary.
Garnish with more parmesan and basil if desired and serve hot.

Notes

Feel free to substitute the pasta type with your favorite.
For a lighter version, use half and half instead of heavy cream.
This dish reheats well, making it great for leftovers.