There’s something so comforting about a dish that wraps you up in creamy, cheesy deliciousness, and this Creamy Chicken and Corn Pasta Recipe does exactly that. With tender chicken, sweet corn, and a luscious sauce, it’s a quick go-to meal that feels like a warm hug after a busy day.

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

I can’t say enough about how this creamy chicken and corn pasta combines simple pantry ingredients into something so satisfying—it’s one of those recipes that’s easy enough for a weeknight but impressive enough to share.

Simple preparation: You don’t need hours or fancy skills to pull this off perfectly.
Comforting flavors: The creamy pesto sauce with parmesan and a hint of smoked paprika makes the dish rich and full of depth.
Versatility: It works well with different pasta shapes and can easily be customized with what you’ve got on hand.
Balanced meal: You get protein, veggies, and carbs all in one bowl, which hits the spot every time.

Ingredients & Why They Work

What I love most about this Creamy Chicken and Corn Pasta Recipe is how each ingredient complements the others perfectly, creating a flavorful, comforting dish. The choice of pasta texture, fresh or frozen corn, and quality parmesan really make a difference, so here’s a little breakdown as you shop.

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—rollable or curly pastas hold the sauce beautifully and grab onto every last bit.
Chicken breasts: Boneless and skinless, cut into chunks so they cook quickly and evenly, ensuring tender pieces in every bite.
Italian seasoning: The classic herb mix adds warmth and a blend of familiar flavors without needing extra herbs.
Garlic powder: A little punch of garlicky flavor that’s easy to sprinkle and meld into the chicken.
Smoked paprika: This subtle smoky twist wakes up the dish and pairs beautifully with the creamy sauce.
Diced shallots: Sweeter and milder than onions, shallots sauté nicely and bring a delicate flavor.
Corn kernels: Fresh if you can get them, but defrosted frozen corn works wonderfully and adds a sweet crunch.
Pesto: Adds vibrant herbaceous notes and butteriness; the basil and pine nuts really lift the whole dish.
Parmesan cheese: Brings salty richness and helps thicken the sauce as it melts.
Heavy cream or half and half: Creates the silky texture that makes this pasta so comforting and indulgent.
Basil leaves (optional): A fresh garnish that brightens up the plate and adds aroma just before serving.

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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 love tweaking the Creamy Chicken and Corn Pasta Recipe depending on what mood I’m in or what’s in the fridge. Don’t hesitate to experiment! This dish is so flexible, it invites you to make it your own.

Variation: Adding sun-dried tomatoes and spinach stirred right at the end creates a lovely tang and a boost of greens—one of my favorite twists.
Make it dairy-free: Swap out the heavy cream for coconut cream and use nutritional yeast instead of parmesan; it’s surprisingly yummy and creamy.
Use different proteins: Shrimp or turkey chunks work well if you want to switch things up or use leftovers.
Spicy kick: Throw in a pinch of red pepper flakes while cooking the chicken for a subtle heat that balances the creamy sauce.

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: Cook the Pasta Just Right

Start by boiling salted water and cooking your pasta until it’s al dente—meaning it still has a little firmness when you bite it. Trust me, that texture is key because the pasta will continue to soak up the sauce later. Once cooked, drain and set aside. I usually toss a bit of olive oil on it to keep the noodles from sticking together while I move on to the next steps.

Step 2: Season and Sear the Chicken

Coat the chicken pieces in Italian seasoning, garlic powder, smoked paprika, salt, and fresh pepper. This mix gives the chicken a punch of flavor without overpowering it. Heat a tablespoon of olive oil in a skillet over medium-high heat, and swirl it around so the bottom is coated. Add the chicken in a single layer—don’t overcrowd the pan! Let it cook undisturbed for 2-3 minutes to develop a golden crust, then flip and cook through. Removing the chicken to a plate keeps it juicy and ready for step three.

Step 3: Sauté Shallots and Corn

Turn the heat down to medium, add diced shallots and corn kernels to the skillet, and cook for 2-3 minutes until tender and sweet-smelling. This step builds the base flavor for the sauce.

Step 4: Bring It All Together

Return the chicken to the pan, add the cooked pasta and pesto, and stir everything until evenly coated. Pour in the heavy cream and sprinkle in the parmesan cheese, stirring gently until the cheese melts and the sauce thickens slightly. Give it a taste—and don’t be shy to add a pinch of salt or splash more cream if you want it richer. At this point, it’s all about what makes you happy!

Step 5: Garnish and Serve

Finish with a generous sprinkle of parmesan cheese and fresh basil leaves if you have them. Serve immediately for the creamiest experience. The contrast of the warm sauce with the fresh herbs is just *chef’s kiss* perfect.

Top Tip

From my experience making this Creamy Chicken and Corn Pasta Recipe many times, a few kitchen tricks can make all the difference. These tips will help you nail the dish every time, whether you’re rushing on a weekday or cooking for company.

Patience with the chicken: Resist the urge to stir the chicken while it’s searing—letting it sit undisturbed is key to that golden crust and juicy interior.
Don’t overcook pasta: Cooking pasta al dente is essential because it finishes cooking a little in the sauce and keeps that satisfying bite.
Adjust creaminess gradually: Add cream a little at a time and taste—you can always add more if needed. This keeps the sauce silky, not heavy.
Use freshly grated parmesan: It melts more smoothly and dissolves beautifully into the sauce, unlike pre-shredded cheese which may clump.

How to Serve Creamy Chicken and Corn Pasta Recipe

Creamy Chicken and Corn - Serving Suggestion

Garnishes

I usually top this pasta with extra parmesan cheese and a handful of fresh basil leaves. Sometimes, I like to add a few toasted pine nuts for a little crunch or a squeeze of lemon juice to brighten the creaminess right at the end—it’s all about balancing those flavors to your preference.

Side Dishes

To keep things fresh and light, I pair this with a crisp green salad dressed simply with olive oil and lemon. Roasted asparagus or garlic bread always makes a great match, soaking up any leftover sauce on the plate.

Creative Ways to Present

For a special dinner, I like to plate the pasta in shallow bowls, sprinkle with microgreens and edible flowers when available, and serve alongside a glass of chilled white wine. It instantly turns a comforting dish into something elegant and Instagram-worthy.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 3 days. I recommend stirring in a splash of cream or milk when reheating to loosen up the sauce, which tends to thicken as it chills.

Freezing

While it’s best fresh, I’ve frozen this pasta successfully by allowing it to cool completely before transferring to a freezer-safe container. When thawed, the texture is slightly softer but still tasty, especially if you add a bit of cream or cheese while reheating.

Reheating

To reheat, I usually microwave leftovers in a covered dish with a splash of cream or milk, stirring halfway through to warm evenly. Alternatively, reheating gently on the stove over low heat with a little cream added helps restore that fresh-from-the-pan silkiness perfectly.

Frequently Asked Questions:

Can I use frozen corn for the creamy chicken and corn pasta recipe?

Absolutely! Frozen corn is a great shortcut and works wonderfully in this recipe as long as you defrost it first. It adds a sweet crunch without any compromise in flavor.

What pasta shape works best for this dish?

Pastas like casarecce, cavatappi, rotini, or penne are my favorites because their twists and grooves hold onto the creamy sauce beautifully. But feel free to use any pasta you have handy.

Can I make this recipe dairy-free?

Yes! Try substituting the heavy cream with coconut cream or a cashew cream, and replace parmesan with nutritional yeast for a cheesy flavor without the dairy. It’s a delicious alternative that still keeps the creaminess.

How do I reheat the creamy chicken and corn pasta without drying it out?

Reheat gently on the stove over low heat, stirring in a splash of cream or milk to loosen the sauce. Alternatively, microwave in short bursts with added liquid to keep it creamy and prevent drying out.

Final Thoughts

This Creamy Chicken and Corn Pasta Recipe is absolutely one of my comfort food champions. It’s quick, flavorful, and downright cozy without being complicated. Whenever I make it, it feels like sharing a piece of my kitchen heart with whoever’s eating it. So give it a try—you’ll be glad you did, and chances are it’ll become a favorite for you, too.