Description
Creamy Chicken and Corn Pasta is a flavorful and comforting dish featuring tender chicken chunks sautéed with sweet corn and shallots, tossed with pasta and a rich sauce made from pesto, parmesan cheese, and cream. Perfect for a quick and satisfying weeknight dinner.
Ingredients
Scale
Pasta
- 10 ounces uncooked pasta casarecce, cavatappi, rotini, or penne
Chicken & 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 & 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. Bring a pot of salted water to a boil and add the pasta. Cook until al dente according to package instructions, then drain and set aside.
- Season the chicken. In a bowl, coat the chicken chunks with Italian seasoning, garlic powder, smoked paprika, kosher salt, and freshly ground black pepper.
- Sauté the chicken. Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer. Let it cook undisturbed for 3 minutes to develop a golden crust, then flip and cook until fully cooked through, about 3-4 more minutes. Remove the chicken onto a plate.
- Cook shallots and corn. Reduce heat to medium, add diced shallots and corn to the skillet, and sauté for 2-3 minutes until tender and fragrant.
- Combine ingredients. Return the chicken to the skillet along with the cooked pasta and pesto. Stir thoroughly to coat everything evenly with pesto.
- Add cream and cheese. Pour in heavy cream and sprinkle the parmesan cheese over the mixture. Stir continuously until the cheese melts and the sauce is creamy and warmed through. Taste and adjust seasoning as needed with extra salt or cream.
- Garnish and serve. Sprinkle additional parmesan cheese and fresh basil leaves on top if desired, then serve immediately for best flavor and texture.
Notes
- Use any short pasta shape like casarecce, cavatappi, rotini, or penne for best texture.
- If fresh corn is unavailable, frozen defrosted corn works well and adds sweetness.
- Substitute half and half for heavy cream for a lighter sauce.
- Adjust seasoning carefully as parmesan and pesto are salty ingredients.
- For a vegetarian version, omit chicken or replace with sautéed mushrooms or tofu.
- Leftovers can be stored in the refrigerator for up to 2 days and gently reheated.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 95 mg
