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.

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

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.

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

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.

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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 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

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 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

Creamy Chicken and Corn Pasta - Serving Suggestion

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:

Can I use frozen corn in the Creamy Chicken and Corn Pasta Recipe?

Absolutely! Frozen corn works just fine. Just make sure to thaw it completely before sautéing, so it doesn’t water down your sauce.

What’s the best pasta shape for this recipe?

Short, twisted pasta shapes like casarecce, cavatappi, rotini, or penne are ideal because their twists and grooves hold the creamy pesto sauce well.

Can I substitute the heavy cream with a lighter option?

Yes, half and half works nicely to lighten the sauce without sacrificing too much creaminess. Just watch the cooking temperature to prevent curdling.

How do I make sure the chicken stays juicy and tender?

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!