There's something so comforting about a rich, flavorful pasta that brings together tender chicken and sweet bursts of corn. This Creamy Chicken and Corn Pasta Recipe is exactly that kind of dish — simple to make, yet packed with cozy, satisfying flavors you'll find yourself craving again and again.
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Why You'll Love This Recipe
Honestly, this recipe has been a lifesaver for weeknight dinners. It hits that perfect balance between creamy indulgence and fresh, summery sweetness from the corn. Making it feels like a little celebration of simple ingredients coming together beautifully.
- Quick and Easy: You’ll have dinner on the table in about 30 minutes, which is perfect for busy evenings.
- Balanced Flavors: The creamy sauce paired with smoky paprika and fresh corn makes every bite interesting.
- Flexible Ingredients: You can swap pasta shapes and adjust spices to fit what you have on hand.
- Crowd-Pleaser: This dish is loved by both adults and kids, making it great for family dinners or casual get-togethers.
Ingredients & Why They Work
This recipe uses ingredients that combine texture, flavor, and creaminess in a way that just works. The chicken adds protein and heartiness, the corn brings sweetness and crunch, while pesto and parmesan punch up the flavor without extra fuss.
- Pasta: Casarecce or cavatappi are my favorites because their twists hold the sauce nicely, but penne or rotini work well too.
- Chicken Breast: Boneless, skinless cuts cook quickly and shred into tender chunks—perfect for this dish.
- Italian Seasoning & Smoked Paprika: These spices add warmth and a subtle smoky note that complements the creamy sauce.
- Shallots: Milder than onions, they sweat down nicely and add subtle sweetness.
- Corn Kernels: Fresh or frozen (defrosted) both work; corn adds a sweet pop that brightens the dish.
- Pesto: This is the flavor anchor, giving herbal freshness and a nutty, cheesy depth.
- Parmesan Cheese: It melts smoothly into the sauce and adds a salty, umami kick.
- Heavy Cream or Half and Half: Creates that luscious, velvety texture—go heavy cream if you want extra richness.
- Olive Oil: For frying the chicken – a good-quality olive oil adds subtle fruitiness.
- Basil Leaves: Optional, but I love the fresh aroma and pop of color they add at the end.
Make It Your Way
I like to mix things up depending on what’s in my fridge or pantry. This Creamy Chicken and Corn Pasta Recipe is so forgiving that a few simple tweaks can make it feel new every time.
- Variation: Sometimes I swap out this chicken for rotisserie leftovers or even shrimp, which cooks fast and tastes amazing in the creamy sauce.
- Vegetarian Version: Skip the chicken and toss in mushrooms or zucchini ribbons to keep it hearty and fresh.
- Spice it Up: If you like a little heat, a pinch of crushed red pepper flakes added while sautéing the shallots adds a nice kick.
- Seasonal Swap: In the winter, I replace corn with roasted butternut squash for a cozy twist.
Step-by-Step: How I Make Creamy Chicken and Corn Pasta Recipe
Step 1: Boil the Pasta to Al Dente Perfection
First things first—get that pasta going in a big pot of salted boiling water. I usually cook it just until al dente because it'll finish cooking a bit more in the sauce later, and you don't want mushy pasta. I like to set a timer and taste-testing near the end is key.
Step 2: Season and Sear the Chicken
While the pasta cooks, toss your chicken chunks with Italian seasoning, garlic powder, smoked paprika, salt, and pepper. Getting a good crust on the chicken is the secret to adding flavor depth. So, heat olive oil over medium-high, don’t stir too soon—let the chicken sit and brown for 2-3 minutes, then flip. Once cooked through, set aside to rest.
Step 3: Sauté Shallots and Corn
Drop the shallots and corn into the skillet you used for chicken. The pan will have tasty browned bits that add flavor here. Cook them until softened and slightly caramelized, about 2-3 minutes. This step builds that natural sweetness which balances the creamy sauce beautifully.
Step 4: Combine and Coat Everything with Pesto and Cream
Bring the chicken back to the pan along with drained pasta. Stir in the pesto so every bite gets that herbal punch. Then, pour in heavy cream and sprinkle parmesan cheese on top. Stir gently until the cheese melts and the sauce thickens just enough to cling to the pasta. Taste and adjust with salt or a little extra cream if you want it saucier.
Step 5: Garnish and Serve Immediately
Top with extra parmesan and fresh basil leaves if you have them. Serve it hot for the best, creamiest experience—this dish doesn't wait well, so enjoy it right away!
Top Tip
I’ve made this pasta countless times, and the thing that really made it special for me was learning to balance the sauce’s creaminess and seasoning just right. Here are a few of my favorite tricks to get it perfect every time.
- Don’t Overcook the Chicken: Leaving a slight pink in the center then resting it helps keep the pieces juicy instead of dry.
- Use Pasta Water if Needed: Keep a scoop of pasta water before draining—it’s great to loosen up the sauce without watering down the flavor.
- Freshness Matters: Adding basil at the end adds brightness—and don't skip freshly cracked black pepper for a little zing.
- Adjust Cream Consistency: If the sauce feels too thick, a splash of cream or half and half can smooth it out without losing richness.
How to Serve Creamy Chicken and Corn Pasta Recipe
Garnishes
I almost always top this dish with a generous sprinkle of parmesan and fresh basil leaves. The basil adds a fresh, slightly peppery note, and the extra cheese makes everything feel a bit more indulgent. Sometimes a drizzle of good olive oil finishes it beautifully too.
Side Dishes
I love pairing this pasta with a simple green salad dressed with lemon vinaigrette or some roasted garlic bread to scoop up any leftover sauce. Steamed green beans or a crisp cucumber salad also add a nice contrast to the creaminess here.
Creative Ways to Present
For special occasions, I’ve served this pasta in shallow bowls topped with a fresh herb medley—like basil, oregano, and parsley—and a few toasted pine nuts for crunch. It looks elegant and adds an interesting texture when entertaining guests.
Make Ahead and Storage
Storing Leftovers
I usually store any leftovers in an airtight container in the fridge for up to 3 days. The pasta soaks up the sauce over time, so it might dry out a bit, but adding a splash of milk or cream when reheating helps revive it nicely.
Freezing
I’ve frozen this dish a couple of times, but because of the cream and cheese, the texture can change after thawing. If you want to freeze, cool it completely and pack it tightly in a freezer-safe container. Thaw overnight in the fridge and reheat gently to avoid separation in the sauce.
Reheating
My favorite way to reheat is on the stovetop over low heat with a splash of cream or broth stirred in. This helps bring back that silky texture. Microwaving works too, but do it in short bursts and stir in between to heat evenly without drying out.
Frequently Asked Questions:
Absolutely! Frozen corn works perfectly in this Creamy Chicken and Corn Pasta Recipe. Just make sure to thaw it beforehand and drain any excess water to keep the sauce from getting watery.
I recommend pasta shapes that can hold onto the sauce like casarecce, cavatappi, rotini, or penne. Their twists and tubes catch the creamy sauce and bits of chicken and corn for every bite.
Yes! To make a dairy-free version, use a plant-based cream substitute and nutritional yeast instead of parmesan cheese. The pesto should be checked to ensure it’s dairy-free, or make your own without cheese.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk to bring back creaminess, stirring often. Avoid high heat to prevent the sauce from splitting.
Final Thoughts
This Creamy Chicken and Corn Pasta Recipe truly feels like a warm hug on a plate for me. It’s quick, comforting, and made with everyday ingredients that come together in just the right way. I hope you give it a try soon—I’m pretty sure it’ll become a favorite in your recipe rotation, just like it is in mine.
Print
Creamy Chicken and Corn Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Creamy Chicken and Corn Pasta is a comforting and flavorful dish combining tender chicken, sweet corn, and al dente pasta in a rich pesto cream sauce. This quick and easy recipe makes a perfect weeknight dinner that is both satisfying and delicious.
Ingredients
Pasta
- 10 ounces uncooked pasta casarecce, cavatappi, rotini, or penne
Chicken and Seasonings
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts cut into 1 inch chunks
- 1 ½ teaspoons Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt or to taste
- Freshly ground black pepper to taste
Vegetables and Sauce
- ½ cup diced shallots
- 2 cups corn kernels fresh or frozen (defrosted)
- ⅓ cup pesto
- ⅓ cup shredded parmesan cheese, plus extra for garnish
- ¼ cup heavy cream or half and half
- Basil leaves for garnish (optional)
Instructions
- Cook the Pasta: Add the pasta into a pot of boiling salted water and cook until al dente. Drain the pasta and set aside.
- Prepare the Chicken: Coat the chicken chunks with Italian seasoning, garlic powder, smoked paprika, salt, and freshly ground black pepper.
- Sear the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Swirl the skillet to coat the bottom with oil. Add the chicken in a single layer and let it cook undisturbed for 3 minutes to develop a golden brown crust. Flip the chicken and cook until fully cooked through. Remove the chicken from the skillet and place on a plate.
- Sauté Shallots and Corn: Reduce the heat to medium and add diced shallots and corn to the same skillet. Sauté for 3 minutes until tender and fragrant.
- Combine Ingredients: Return the cooked chicken to the skillet. Add the cooked pasta and pesto, stirring well to coat everything evenly in the pesto.
- Add Cream and Cheese: Pour in the heavy cream and sprinkle the parmesan cheese into the skillet. Stir constantly until the cheese melts and the sauce becomes creamy and warmed through. Taste the sauce and adjust seasoning with salt or a splash of cream if desired.
- Serve: Garnish the pasta with extra parmesan cheese and fresh basil leaves if desired. Serve immediately for best flavor and texture.
Notes
- You can use half and half instead of heavy cream for a lighter sauce.
- Frozen corn should be thawed before cooking for best results.
- The chicken can be substituted with turkey or tofu for a different protein.
- Fresh basil adds a nice herbal aroma but can be omitted if unavailable.
- Using freshly grated parmesan provides better melting and flavor.
- Be careful not to overcook the pasta; al dente texture holds up well in the creamy sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 85 mg
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