Name: Creamy Chicken 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 pasta dish that’s rich, flavorful, and just the right amount of creamy. This Creamy Chicken Corn Pasta Recipe hits all those notes—it’s a perfect weeknight dinner that feels a little special without being complicated. With tender chicken, sweet corn, and a luscious pesto cream sauce, it’s the kind of meal you’ll want to keep coming back to.

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 Corn Pasta Recipe
Top Tip
How to Serve Creamy Chicken Corn Pasta Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Chicken Corn Pasta Recipe

Why You'll Love This Recipe

I have to admit, I’ve made this dish more times than I can count because it’s just so darn reliably delicious. It balances creamy richness with light, fresh veggies like corn that add a delightful pop of sweetness. Plus, it comes together quickly, which means you’ll get a tasty, satisfying meal on the table fast. Here’s why I think you’re going to adore it too.

Quick and Easy: This recipe takes about 30 minutes from start to finishing plate, making it perfect for busy evenings.
Flavor-Packed: Italian seasoning, smoked paprika, and pesto combine to create a wonderfully fragrant, savory dish.
Versatile Ingredients: Using pantry staples like pasta, chicken, and corn means it’s accessible to most home cooks.
Creamy, But Not Overwhelming: The sauce is luscious and smooth without being too heavy, balancing indulgence and comfort perfectly.

Ingredients & Why They Work

Every ingredient in this Creamy Chicken Corn Pasta Recipe plays an important role. From the pasta shape that holds sauce beautifully to the fresh or frozen corn that brings a subtle sweetness—each element works together to create a harmonious dish. Here’s a quick glance at why I love these ingredients and a few tips for picking the best ones.

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, Cavatappi, Rotini, or Penne): These pasta shapes have twists or ridges that trap the sauce, making every bite creamy and flavorful.
Olive Oil: Adds a subtle fruitiness and helps get the chicken perfectly golden.
Boneless Skinless Chicken Breasts: Quick to cook and tender when seasoned well—use thighs if you prefer more juiciness.
Italian Seasoning: A blend of herbs that brings classic Italian flavor without any extra chopping or prep.
Garlic Powder and Smoked Paprika: These add a smoky, savory depth that makes the chicken taste amazing.
Kosher Salt & Black Pepper: Essential for seasoning and balancing flavors.
Diced Shallots: A milder alternative to onions that gently uplifts the sauce with subtle sweetness.
Corn Kernels: Fresh is best, but frozen works beautifully too—just thaw before cooking for even texture.
Pesto: This herbaceous green sauce adds zing and freshness that brightens the creamy elements.
Shredded Parmesan Cheese: Melts into the sauce perfectly for a savory, cheesy richness.
Heavy Cream or Half and Half: Creates the lush, silky texture that defines the creaminess in this recipe.
Basil Leaves (Optional): Fresh basil on top adds a pop of color and a fragrant finish.

📝

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

One of the reasons I keep coming back to this Creamy Chicken Corn Pasta Recipe is how easy it is to make your own. I love swapping ingredients or tweaking flavors depending on what’s in my fridge or what mood I’m in – and I encourage you to do the same!

Variation: I sometimes add a handful of spinach or kale towards the end for a boost of greens. It sneaks veggies right in and makes the dish vibrant and fresh.
Protein Swap: Feeling like seafood? Try shrimp instead of chicken for a lighter, yet equally delicious version.
Dairy-Free Twist: Use coconut cream or cashew cream instead of heavy cream for a creamy, dairy-free option.
Spice It Up: I often add a dash of red pepper flakes or a splash of hot sauce if I want a little kick.

Step-by-Step: How I Make Creamy Chicken 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: Cook the Pasta Just Right

Start by bringing a big pot of salted water to a boil, then cook your pasta until it’s al dente—this usually takes about 8 to 10 minutes, depending on the type. Don’t overcook it! You want it firm to the bite so it holds up perfectly when tossed in the creamy sauce later. Drain the pasta and set it aside, but save a cup of the pasta water just in case your sauce needs thinning.

Step 2: Season and Sear the Chicken

While the pasta cooks, toss your chicken chunks with Italian seasoning, garlic powder, smoked paprika, kosher salt, and black pepper. Heating a tablespoon of olive oil in a skillet over medium-high heat, add the chicken in a single layer. Resist the urge to stir right away—let the chicken build a beautiful golden crust for about 2 to 3 minutes before flipping. Cook until done (no pink inside!), then transfer the chicken to a plate.

Step 3: Sauté Shallots and Corn for Sweetness

Drop the heat to medium and add diced shallots and your corn kernels to the same skillet. The chicken drippings infuse these with tons of flavor. Stir and sauté for just 2 to 3 minutes until the shallots start to soften and the corn is tender and sweet.

Step 4: Bring It All Together with Pesto and Cream

Add the cooked chicken back into the skillet, along with the pasta and the pesto. Stir everything well so every bite is coated with that herbaceous, vibrant pesto. Now pour in the heavy cream (or half and half) and toss in the parmesan cheese, stirring gently until the cheese melts and the sauce thickens slightly. Give it a taste and adjust with more salt or a splash more cream if it feels tight.

Step 5: Garnish and Serve Immediately

Finish with a sprinkle of extra parmesan cheese and some fresh basil leaves if you have them. Serve immediately for the best creamy texture and warm, comforting flavor.

Top Tip

Through many dinners making this Creamy Chicken Corn Pasta Recipe, I’ve found a few little tricks that keep it tasting fresh and restaurant-quality.

Golden Crust on Chicken: Don’t stir the chicken too soon—it needs time to brown and develop flavor.
Pasta Water Magic: Save some pasta water—it helps loosen the sauce if it gets too thick without watering down flavor.
Use Fresh Parmesan: Pre-grated won’t melt as smoothly, so freshly grated parmesan makes a noticeably creamier sauce.
Basil Last-Minute: Add fresh basil right before serving to keep its bright flavor and color vibrant.

How to Serve Creamy Chicken Corn Pasta Recipe

Creamy Chicken Corn Pasta - Serving Suggestion

Garnishes

I love garnishing with an extra sprinkle of parmesan and a handful of fresh basil leaves because they add freshness and a beautiful look. Sometimes I’ll toss in a few toasted pine nuts for a bit of crunch or a drizzle of good quality olive oil for that final silky touch.

Side Dishes

On the side, I usually keep things light and simple—a crisp green salad with a lemon vinaigrette pairs beautifully, or some roasted asparagus if I’m feeling fancy. Garlic bread is always a crowd-pleaser and perfect for mopping up every last bit of sauce.

Creative Ways to Present

For special occasions, I sometimes plate the pasta in shallow bowls and add microgreens or edible flowers on top for a restaurant-style touch. It’s surprisingly easy to elevate this humble dish with just a bit of thoughtful plating.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. When refrigerated, the sauce thickens, so it’s best to add a splash of milk or cream when reheating.

Freezing

This recipe freezes okay, but I recommend freezing without the cream sauce—cool the cooked pasta and chicken separately, then add cream sauce fresh when reheating for best texture.

Reheating

I gently reheat on the stove over low heat, stirring often, and add a splash of cream or pasta water to loosen the sauce and keep it silky smooth. Microwaving works, but I find stove reheating preserves texture best.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs have more fat and flavor, and they stay juicy even if slightly overcooked. Just cut them into similar-sized chunks to cook evenly.

Is frozen corn okay to use?

Yes, frozen corn works great and is usually picked at peak freshness. Just make sure to thaw it before adding to the skillet to avoid extra water in the pan.

Can I make this recipe dairy-free?

Definitely! Swap the heavy cream for coconut cream or a cashew-based cream, and use a dairy-free cheese or nutritional yeast instead of parmesan. The pesto also needs to be dairy-free.

What’s the best pasta shape for this recipe?

I recommend twisty pasta like casarecce, cavatappi, rotini, or penne because their shape holds onto the creamy sauce and bits of chicken and corn perfectly, making every bite delightful.

Final Thoughts

This Creamy Chicken Corn Pasta Recipe has a cozy spot in my dinner rotation because it’s straightforward, satisfying, and versatile. I love sharing it with friends because it feels like a special treat but is easy enough for any busy night. Give it a try—you’ll appreciate how the creamy sauce, tender chicken, and sweet corn come together in a bowl of pure comfort.