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
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 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
