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)
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.
Nutrition
- Serving Size: 1 serving
- Calories: 482
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg