Name: Creamy Chicken and Corn Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 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)

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.

A black pan filled with a pasta dish showing about four layers: at the bottom is cooked pasta tubes in a light yellow color mixed evenly with bright yellow sweet corn kernels, on top scattered light brown chunks of cooked chicken, a sprinkle of grated white cheese creating a soft textured layer over the pasta and chicken, and fresh green basil leaves placed delicately around the pan. Next to the pan is a small bowl of green pesto sauce with a silver spoon inside, and the pan sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Chicken and Corn Pasta Recipe
Top Tip
How to Serve Creamy Chicken and Corn Pasta Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Chicken and Corn Pasta Recipe

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.

Flat lay of casarecce pasta arranged in a neat pile, a few chunks of raw boneless skinless chicken breast cut into 1-inch cubes, fresh green basil leaves, a small mound of yellow corn kernels, diced shallots in a small white ceramic bowl, a small white bowl with golden olive oil, a small white bowl filled with creamy heavy cream, shredded pale parmesan cheese loosely scattered on a white ceramic plate, and a sprinkle of mixed dried Italian seasoning and spices on the side, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

A white bowl filled with three main layers: the base layer is light yellowish pasta with a slight herb seasoning, the middle layer consists of golden corn kernels scattered evenly, and the top layer has medium-sized pieces of cooked chicken with a golden-brown outside and flecks of green herbs. Bright green basil leaves are placed on top, adding a fresh look. There is also a sprinkling of white grated cheese over the dish. A vintage silver fork is resting inside the bowl. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

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

Creamy Chicken and Corn Pasta - Serving Suggestion

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:

Can I use frozen corn for this recipe?

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.

What type of pasta works best in this dish?

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.

Can I make this recipe dairy-free?

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.

How can I store and reheat leftovers?

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.