There’s something incredibly comforting about a bowl of pasta drenched in a velvety sauce, and this Creamy Chicken and Corn Pasta Recipe hits all the right notes. It’s a beautiful balance of tender chicken, sweet corn, and a luscious cream-based pesto sauce that’ll make you feel like you’re dining at your favorite Italian spot — right at home.
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Why You'll Love This Recipe
Let me tell you, this Creamy Chicken and Corn Pasta Recipe quickly became a favorite in my kitchen. It’s one of those dishes that feels fancy yet is surprisingly easy and quick to prepare, making weeknight dinners feel special without the fuss.
- Quick and simple: From start to finish, it takes about 30 minutes, so no long waits for dinner.
- Comfort food with a twist: Creamy sauce meets bright pesto and sweet corn for a unique flavor combo.
- Flexible with pasta shapes: Use whatever pasta you have on hand—casarecce, rotini, penne, it all works beautifully.
- Great for leftovers: It reheats wonderfully, making it a fantastic meal prep choice too.
Ingredients & Why They Work
This recipe is all about harmony — tender chicken, sweet corn, and a rich pesto cream sauce. Each ingredient plays a unique role, so picking good quality ones will definitely elevate your dish.
- Casarecce or any short pasta: Their twisted shape traps the sauce perfectly, so every bite is flavorful.
- Boneless skinless chicken breasts: They cook quickly and stay tender when cut into chunks.
- Italian seasoning: A blend that adds warmth and depth without overpowering the dish.
- Garlic powder & smoked paprika: For a subtle smoky kick and aroma—trust me, it makes a difference!
- Shallots: Milder than onions, they lend a gentle sweetness when sautéed.
- Corn kernels (fresh or frozen): Bring bursts of natural sweetness that contrast nicely with the creamy sauce.
- Pesto: Adds a fresh, herby punch that makes the sauce vibrant and flavorful.
- Parmesan cheese: Melts smoothly adding sharp umami notes boosting overall richness.
- Heavy cream or half and half: The secret to that silky, luscious sauce that clings to the pasta and chicken.
- Basil leaves for garnish: Freshness and a pop of color that brightens the whole dish.
Make It Your Way
I love how versatile this Creamy Chicken and Corn Pasta Recipe is — every time I make it, I like to tweak it a bit. You should feel free to play around with it too and make it truly your own.
- Variation: Sometimes I swap chicken breasts for thighs—they’re juicier and add extra flavor, especially if you sear them well.
- Vegetarian twist: Skip the chicken and add mushrooms or zucchini for a hearty veggie-packed version.
- Spice it up: A pinch of red pepper flakes added with the shallots gives a nice warmth without overpowering the creamy sauce.
- Dairy-free option: Use coconut cream and a vegan pesto to enjoy this dish if you’re dairy-free.
Step-by-Step: How I Make Creamy Chicken and Corn Pasta Recipe
Step 1: Cook your pasta perfectly
I like to bring a big pot of salted water to a rolling boil before adding the pasta. Cooking it to al dente is key — it should be tender but still have a slight bite so it doesn’t get mushy after mixing with the sauce. Drain and set it aside but don’t rinse; the starch helps the sauce cling better.
Step 2: Season and sear the chicken
Mix the Italian seasoning, garlic powder, smoked paprika, salt, and pepper, then toss your chicken chunks in this blend. Heat olive oil in a skillet over medium-high heat, and don’t rush the searing — let the chicken cook undisturbed for 2-3 minutes to develop that beautiful golden crust before flipping. It locks in juiciness and flavor.
Step 3: Sauté shallots and corn
Lower the heat to medium, add diced shallots and corn to the same skillet, and sauté until softened—usually 2-3 minutes. The shallots sweeten up, and the corn gets a slight caramelization that adds complexity to the sauce.
Step 4: Combine pasta, chicken, and pesto, then finish the sauce
Return the chicken to the pan with the shallots and corn, then toss in your cooked pasta and pesto. Stir everything together so that each piece of pasta is coated with that herby goodness. Next, pour in the heavy cream and sprinkle the parmesan cheese. Keep stirring gently until the cheese melts and the sauce becomes creamy and lush. Taste and adjust seasonings—sometimes a pinch of salt or a splash more cream rounds it all out perfectly.
Step 5: Garnish and serve immediately
Finish it off with a sprinkle of extra parmesan and a few fresh basil leaves for a pop of color and freshness. Serve this hot—you’ll love how the creamy sauce hugs every bite!
Top Tip
Making this Creamy Chicken and Corn Pasta Recipe really shines with a few thoughtful tweaks I've honed over time. These tips have saved me from overcooking and helped me get the sauce just right every time.
- Don’t overcook the chicken: Letting it sear undisturbed first creates a better texture and flavor than stirring constantly.
- Add cream gradually: Pour the cream slowly and stir continuously to avoid curdling and get a perfectly silky sauce.
- Use fresh pesto when possible: It adds vibrant color and brightness—store-bought works too, but fresh is a flavor game-changer.
- Adjust seasoning at the end: Taste after adding cream and cheese because these ingredients mellow the flavors, so you might need a little more salt or pepper.
How to Serve Creamy Chicken and Corn Pasta Recipe
Garnishes
I always go for a generous scattering of grated parmesan and a few fresh basil leaves—it’s simple but elevates the dish so much visually and flavor-wise. Sometimes a light drizzle of good-quality olive oil does wonders for shine and richness.
Side Dishes
Because this pasta is rich and creamy, I like to pair it with a crisp salad or some roasted veggies — something with a bit of acidity or earthiness to balance the richness. A lemony arugula salad or garlic roasted asparagus are favorites of mine.
Creative Ways to Present
For casual dinners, I serve it straight from a big skillet for a rustic vibe. For special occasions, plating it in neat nests with extra basil on top and a sprinkle of chili flakes adds color and flair. It’s a crowd-pleaser every time!
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and find it keeps well for up to 3 days. The pasta soaks up some sauce overnight, so I like to add a splash of cream or milk when reheating to bring back that creaminess.
Freezing
I don’t usually freeze creamy chicken pasta because the texture can change, especially with cream. But if you want to, freeze before adding the cream, and then prepare the sauce fresh when reheating. It works better that way in my experience.
Reheating
To reheat, gently warm it in a skillet over low heat, adding a little bit of cream or broth to loosen the sauce. Microwave works too but stirring every 30 seconds helps keep it smooth instead of drying out.
Frequently Asked Questions:
Absolutely! Frozen corn works just fine. Just make sure to thaw it completely before sautéing, so it doesn’t water down your sauce.
Short, twisted pasta shapes like casarecce, cavatappi, rotini, or penne are ideal because their twists and grooves hold the creamy pesto sauce well.
Yes, half and half works nicely to lighten the sauce without sacrificing too much creaminess. Just watch the cooking temperature to prevent curdling.
Coating the chicken with seasoning and allowing it to sear undisturbed gives it a beautiful crust while locking in juices. Avoid overcooking by cooking in chunks and flipping only once.
Final Thoughts
This Creamy Chicken and Corn Pasta Recipe is one of those dishes that feels like a warm hug on a plate. I love how easy it is to pull together yet impressive enough to serve guests. Give it a try — I promise you’ll find it a go-to in your weeknight dinner rotation, just like I did!
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Creamy Chicken and Corn Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Lactose
Description
This Creamy Chicken and Corn Pasta is a comforting and flavorful dish featuring tender chicken chunks, sweet corn, and al dente pasta tossed in a luscious pesto cream sauce, topped with parmesan cheese and fresh basil for a delightful finish.
Ingredients
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 ½ teaspoons Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt or to taste
- Freshly ground black pepper to taste
Vegetables and Sauce
- ½ cup diced shallots
- 2 cups corn kernels fresh or frozen (defrosted)
- ⅓ cup pesto
- ⅓ cup shredded parmesan cheese, plus extra for garnish
- ¼ cup heavy cream or half and half
- Basil leaves for garnish (optional)
Instructions
- Cook Pasta: Bring a pot of salted water to a boil and add the pasta. Cook until al dente according to package instructions. Drain and set aside.
- Prepare Chicken: In a bowl, coat the chicken chunks with Italian seasoning, garlic powder, smoked paprika, salt, and freshly ground black pepper evenly.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Coat the skillet bottom with oil by swirling. Place the chicken pieces in a single layer and cook without moving for 2-3 minutes until golden brown crust forms. Flip and cook until chicken is fully cooked through. Remove chicken from skillet and set aside on a plate.
- Sauté Vegetables: Lower heat to medium and add diced shallots and corn kernels to the skillet. Sauté for 2-3 minutes until tender and aromatic.
- Combine Ingredients: Return the cooked chicken to the skillet and add the drained pasta along with the pesto. Stir well to coat everything evenly with the pesto.
- Add Cream and Cheese: Pour in heavy cream and sprinkle parmesan cheese over the mixture. Stir until the cheese melts and the sauce is creamy and warmed through. Adjust seasoning with additional salt or a splash of cream if needed.
- Garnish and Serve: Garnish with extra parmesan cheese and fresh basil leaves if desired. Serve immediately while hot.
Notes
- Use half and half instead of heavy cream for a lighter sauce.
- Fresh corn gives the best flavor, but frozen defrosted corn works well too.
- For a vegetarian option, omit the chicken and add sautéed mushrooms or zucchini.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Substitute gluten-free pasta to make this dish gluten free.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
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