Description
This Creamy Chicken and Corn Pasta is a comforting and flavorful dish featuring tender, seasoned chicken, sweet corn, and al dente pasta all brought together in a luscious pesto cream sauce. Perfect for a quick weeknight dinner, it combines savory herbs and a touch of smoky paprika with Parmesan cheese and heavy cream to create a satisfying, rich meal that’s easy to prepare.
Ingredients
Scale
Pasta and Chicken
- 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
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: Bring a pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. 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.
- Brown the Chicken: Heat olive oil in a large skillet over medium-high heat, swirling to coat the bottom. Add the chicken in a single layer and cook undisturbed for 3 minutes to develop a golden brown crust. Flip and cook until the chicken is cooked through, about 2-3 more minutes. Remove the chicken and set aside.
- Sauté Shallots and Corn: Reduce the 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 to combine and coat all ingredients evenly with pesto.
- Add Cream and Cheese: Pour in the heavy cream and add Parmesan cheese. Stir until the cheese melts and the sauce is creamy and warmed through. Adjust seasoning with additional salt or cream if needed.
- Serve: Garnish with extra Parmesan cheese and basil leaves if desired, then serve immediately while hot.
Notes
- Use frozen corn if fresh is not available; just thaw before using.
- For a lighter version, substitute heavy cream with half and half or a dairy-free cream alternative.
- Parmesan cheese can be replaced with Pecorino Romano for a sharper flavor.
- Add a pinch of crushed red pepper flakes for a spicy kick.
- If you like, add a splash of white wine when sautéing shallots and corn for extra depth.
- Ensure the pasta is cooked al dente for the best texture in the final dish.
- This recipe works well with gluten-free pasta to accommodate dietary needs.
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: 75 mg
