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
Scale
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 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
Vegetables and Sauce
- 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
- 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
