Chicken and corn pasta is a dish that effortlessly brings together comfort and flavor. The creamy sauce wraps around the pasta, melding perfectly with the tender chunks of chicken and the sweet pops of corn, creating a harmony of textures and tastes that are sure to please everyone at the table. This recipe is not just about filling your stomach; it’s about enjoying a moment around the dinner table, savoring each forkful as the sauce lingers on your palate. With minimal prep and cooking time, you can whip up this delightful dish to impress family or friends without breaking a sweat.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Chicken and Corn Pasta
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Chicken and Corn Pasta

I first stumbled upon a similar recipe during a busy week when I craved something comforting yet easy to prepare. I decided to experiment with chicken, corn, and pasta I had on hand, leading to this incredibly creamy concoction that has become a staple in my kitchen. It’s one of those meals that strikes the perfect balance between the savory richness from the pesto and the sweetness from the corn—such a fantastic combination that both kids and adults adore. I wholeheartedly invite you to try this creamy chicken and corn pasta; it’s sure to find a warm spot in your heart and your table.

Why You’ll Love This Recipe

Simple & Quick: Ready in under 30 minutes—perfect for those busy evenings!
Irresistible Flavor: Creamy, savory, and with a hint of sweetness from the corn; every bite is a delight.
Eye-Catching Appeal: The colorful mix of ingredients looks as good as it tastes, making it impressive for guests.
Flexible Serving: A great option for a weeknight dinner or a cozy lunch with leftovers that taste just as good.
Diet-Friendly Options: Easily adaptable for gluten-free pasta or dairy-free cream if needed.

Ingredients You’ll Need

10 ounces uncooked pasta (casarecce, cavatappi, rotini, or penne): Choose your favorite shape; each variety holds the sauce beautifully.
1 tablespoon olive oil: For sautéing the chicken and shallots, adding a lovely flavor.
1 pound boneless skinless chicken breasts (cut into 1-inch chunks): A lean protein that stays juicy and tender when cooked properly.
1 1/2 teaspoons Italian seasoning: A blend of herbs that brings a depth of flavor, enhancing the dish.
1/2 teaspoon garlic powder: A little kick that elevates the overall flavor profile.
1/2 teaspoon smoked paprika: Adds a smoky dimension, contributing warmth to the dish.
1/2 teaspoon kosher salt (or to taste): Essential for enhancing the other flavors.
Freshly ground black pepper (to taste): A finishing touch that gives a slight spice to the dish.
1/2 cup diced shallots: Sweet and mild, they impart a wonderful taste while cooking.
2 cups corn kernels (fresh or frozen, defrosted): Sweet bursts of flavor that balance the savory elements perfectly.
1/3 cup pesto: Adds layers of herby richness; homemade or store-bought works well.
1/3 cup shredded Parmesan cheese (plus extra for garnish): Creamy and nutty, it thickens the sauce beautifully.
1/4 cup heavy cream or half and half: For that luscious creaminess that coats the pasta.
Basil leaves (for garnish, optional): Fresh basil offers a lovely pop of color and aroma.

How to Make Chicken and Corn Pasta

Cook the Pasta: Bring a large pot of salted water to a boil. Add the uncooked pasta (10 ounces) and cook according to package instructions until al dente. Drain the pasta and set it aside.
Season the Chicken: In a medium bowl, coat the chunks of boneless skinless chicken breast (1 pound) with Italian seasoning (1 1/2 teaspoons), garlic powder (1/2 teaspoon), smoked paprika (1/2 teaspoon), kosher salt (1/2 teaspoon), and freshly ground black pepper to taste.
Sauté the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken to the skillet, spreading it out into a single layer. Allow it to cook undisturbed for 2-3 minutes until it develops a golden brown crust. Flip the chicken and continue cooking until fully cooked through, about an additional 3-4 minutes. Remove the cooked chicken from the skillet and set it aside on a plate.
Cook the Shallots and Corn: Reduce the heat to medium. In the same skillet, add the diced shallots (1/2 cup) and corn kernels (2 cups). Sauté for about 2-3 minutes until they become tender and fragrant.
Combine Everything: Add the cooked chicken back into the skillet along with the drained pasta and pesto (1/3 cup). Gently stir everything together until well-coated with the pesto.
Add Cream and Cheese: Pour in the heavy cream (1/4 cup) and shredded Parmesan cheese (1/3 cup). Stir until the cheese is melted, and everything is warmed through. Taste for seasoning and adjust with a pinch of salt or a splash of cream if necessary.
Serve: Garnish with extra Parmesan cheese and fresh basil leaves, if desired. Serve immediately, and watch it disappear!

Storing & Reheating

Leftovers of your chicken and corn pasta can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze portions in freezer-safe bags or containers for up to 3 months. When reheating, simply warm in a saucepan on medium heat, stirring occasionally until heated through, which may take about 5 to 7 minutes. You might notice the cream sauce thickens a bit; if so, add a splash of milk or cream to loosen it up.

Chef’s Helpful Tips

Keep your chicken tender by not overcooking it; aim for an internal temperature of 165°F.
Use room temperature ingredients whenever possible; for instance, letting the cream sit out for a bit can help it mix more easily.
For a bit of extra flavor, consider marinating your chicken in the Italian seasoning overnight.
If you want to increase the vegetables, add in bell peppers or spinach alongside the corn; they will brighten the dish and pack in more nutrients.
Don’t skip the garnish! Fresh herbs and extra cheese really elevate the dish, both visually and in flavor.
This recipe is adaptable—swap out heavy cream for a lighter milk option if desired.

Chicken and corn pasta is a dish that checks all the boxes: rich flavors, a creamy texture, and a delightful medley of proteins and veggies. Feel free to get creative! Substitute ingredients as per your preference and create your own signature version. Whether you’re enjoying it with family or friends, it’s bound to be a hit. So gather your ingredients, cook up this wonderful dish, and relish every bite together!

Recipe FAQs

Can I use frozen chicken for this recipe?

Absolutely! You can use frozen boneless skinless chicken breasts; however, it’s best to thaw them in the refrigerator overnight for even cooking. If you are in a pinch, you can cook them from frozen but may need extra time.

What can I substitute for pasta?

If you want to keep it gluten-free or lower-carb, consider using spiralized zucchini, quinoa, or even rice. Each of these will give a different texture but will absorb the creamy sauce beautifully.

How can I make this dish dairy-free?

To make chicken and corn pasta dairy-free, you can substitute heavy cream with coconut milk or a non-dairy cream alternative. For Parmesan, try a vegan cheese or nutritional yeast to mimic the cheese flavor.

Can I make Chicken and Corn Pasta ahead of time?

Yes, you can prepare the dish up to step 6 in advance, refrigerate it, and then finish the cooking with cream and cheese right before serving. This helps keep the pasta from becoming soggy.

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Chicken and Corn Pasta

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Author: Peter
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 5 servings 1x
Category: Main Dishes
Method: Stovetop
Cuisine: Italian

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Description

This Chicken and Corn Pasta combines tender chicken chunks with fresh corn and a creamy sauce, creating an irresistible dish that’s quick and satisfying for any weeknight dinner.

Ingredients

Scale

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)

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Instructions

Cook the pasta in a pot of boiling salted water until al dente, then drain and set aside.
Season the chicken with italian seasoning, garlic powder, smoked paprika, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat, then add the chicken in a single layer and let cook for 2-3 minutes until golden brown.
Flip the chicken and continue cooking until fully cooked, then remove from the skillet and set aside.
In the same skillet, reduce heat to medium and add diced shallots and corn. Sauté for 2-3 minutes until tender.
Return the chicken to the skillet along with the cooked pasta and pesto, stirring until everything is well coated.
Pour in the heavy cream and add parmesan cheese, stirring until the cheese melts and the dish is heated through. Adjust seasoning as needed.
Garnish with extra parmesan cheese and basil leaves, then serve immediately.

Notes

Feel free to use any shape of pasta you prefer.
For an extra kick, add red pepper flakes to the chicken seasoning.
This dish can be stored in the fridge for up to 3 days, reheat gently before serving.