There’s something incredibly comforting and satisfying about a rich, velvety sauce that wraps around tender chicken and sweet corn – that’s exactly why this Creamy Chicken and Corn Pasta Recipe has earned a permanent spot in my weeknight dinner rotation. It’s easy, flavorful, and perfect when you want dinner to feel like a warm hug.
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Why You'll Love This Recipe
I’m always on the lookout for recipes that come together quickly without skimping on taste, and this Creamy Chicken and Corn Pasta Recipe hits all the right notes. Plus, it’s got that beautiful mix of textures and flavors that keeps everyone asking for seconds.
- Simple Yet Flavorful: A handful of pantry staples transform into a sauce that’s creamy, cheesy, and comforting.
- Quick Cooking Time: You can have dinner on the table in about 30 minutes — perfect for busy evenings.
- Versatile Ingredients: The pasta shapes and veggies can easily be swapped to suit your fridge or preferences.
- Family Friendly: It’s mild but packed with flavor, making it a hit with kids and adults alike.
Ingredients & Why They Work
Every ingredient in this Creamy Chicken and Corn Pasta Recipe plays a role in balancing taste and texture — from the tender chicken chunks to the subtle sweetness of corn and the umami of parmesan. Here’s why I choose each one and some tips to get the best results.
- Pasta (casarecce, cavatappi, rotini, or penne): These shapes are perfect because their twists and ridges trap the creamy sauce, giving you a burst of flavor in every bite.
- Boneless skinless chicken breasts: Cutting them into chunks means quicker, even cooking and plenty of tender chicken in each forkful.
- Italian seasoning: A blend that adds a subtle herby depth without overpowering the dish.
- Garlic powder and smoked paprika: These give a gentle smoky warmth and aroma that livens up the chicken.
- Shallots: They melt down more delicately than onions, offering a mild sweetness that pairs beautifully with corn.
- Corn kernels: Fresh is amazing when in season, but frozen works just as well — just thaw before cooking.
- Pesto: The basil and nutty flavors in pesto bring a vibrant green freshness that cuts through the creamy sauce.
- Parmesan cheese: Adds that classic cheesy umami and helps thicken and enrich the sauce.
- Heavy cream or half and half: Use cream for that luxurious richness, or half and half for a lighter touch; either way, they soften the pesto’s punch and tie the dish together.
- Basil leaves (optional): Fresh basil as a garnish brightens the dish visually and adds a fragrant finish.
Make It Your Way
I love this recipe for how easy it is to tweak and make your own. Once you have the base set, it’s fun to experiment with add-ins or swaps based on what’s in your kitchen or what mood you’re in.
- Variation: I sometimes swap pesto for sun-dried tomato pesto for a deeper, tangier flavor — it’s a game changer and gives a slightly different color and twist.
- Make it vegetarian: Leave out the chicken and toss in sautéed mushrooms or zucchini for a veggie-packed creamy pasta.
- Spice it up: If you like a little heat, a pinch of crushed red pepper flakes in the sauce adds a nice kick without overwhelming the creaminess.
- Dairy-free: Use a dairy-free cream alternative and vegan parmesan to accommodate dietary needs, and it still tastes great.
Step-by-Step: How I Make Creamy Chicken and Corn Pasta Recipe
Step 1: Cook the Pasta to Perfect Al Dente
Start by boiling a large pot of salted water — it’s the best way to season your pasta from the start. Cook your choice of pasta according to package instructions until just al dente. I always keep an eye near the end and taste a piece to check, because you want it firm yet tender, especially since it’ll cook a little more in the sauce later. Drain and set it aside while you work on the chicken and sauce.
Step 2: Season and Sear the Chicken for Flavor
Coat the chicken chunks with Italian seasoning, garlic powder, smoked paprika, salt, and pepper — this simple spice combo forms the flavorful crust. Heat a tablespoon of olive oil in a large skillet over medium-high heat — wait until it’s shimmering but not smoking, then add the chicken in a single layer. Resist the urge to stir or move it around immediately; let it sizzle for 2-3 minutes to develop that gorgeous golden brown crust. Flip and cook until the chicken is cooked through, about another 3-4 minutes. Once done, transfer the chicken to a plate but keep all those tasty browned bits in the skillet.
Step 3: Sauté Shallots and Corn for Sweetness and Texture
Turn the heat down to medium, then add diced shallots and corn kernels to the same skillet. The residual bits from the chicken give this sauté an amazing depth of flavor. Cook for 2-3 minutes, stirring occasionally, until the shallots become translucent and the corn is just tender but still has a slight snap. This builds a lovely sweet base that complements the creamy sauce perfectly.
Step 4: Combine Pasta, Chicken, Pesto, and Cream
Return the chicken to the skillet, along with the cooked pasta and pesto. Stir everything gently but thoroughly so the pesto evenly coats the pasta and chicken. Now pour in the heavy cream and sprinkle shredded parmesan over the top. Stir the mixture until the cheese melts fully and the sauce is silky and warmed through. Don't forget to taste and adjust seasoning — sometimes I add a pinch more salt or a little splash of cream if the sauce feels too thick. This is your moment to make it just right for your palate.
Step 5: Garnish and Serve Immediately
Finish by garnishing with extra parmesan and fresh basil leaves if you have them on hand — they add a pop of color and freshness that elevate the dish. Serve right away, ideally while it’s warm and the sauce is silky-smooth.
Top Tip
From my own kitchen trials, I’ve noticed a few simple tricks make all the difference in getting this recipe just right, so you get creamy, flavorful pasta every time.
- Don’t Overcrowd the Pan: Cooking the chicken in a single layer without crowding helps it brown nicely instead of steaming.
- Reserve Pasta Water (Optional): If your sauce feels a bit thick, a splash of reserved pasta cooking water can loosen it perfectly without watering down flavor.
- Use Freshly Grated Parmesan: It melts into the sauce better and gives a creamier texture than pre-shredded cheeses.
- Adjust Cream Consistency: If you prefer a lighter sauce, use half and half instead of heavy cream, or reduce cream slightly and add an extra spoonful of pesto for punch.
How to Serve Creamy Chicken and Corn Pasta Recipe
Garnishes
I really enjoy sprinkling some extra parmesan cheese and a few fresh basil leaves right on top — it adds color and a fresh herbal note. Sometimes I like a tiny drizzle of good quality olive oil or even a light squeeze of lemon juice to brighten everything up when I’m in the mood for a little zing.
Side Dishes
To complement this creamy pasta, I often whip up a simple green salad with a tangy vinaigrette — it balances the richness nicely. Garlic bread or crusty baguette slices are also a hit, perfect for soaking up any leftover sauce on the plate.
Creative Ways to Present
For special guests, I’ve served this dish in individual pasta bowls with a sprig of fresh basil and a small pile of shaved parmesan artfully arranged on the side. You could even bake it briefly with some mozzarella on top to create a cheesy crust for a comforting twist.
Make Ahead and Storage
Storing Leftovers
I usually transfer leftovers into an airtight container and keep them in the fridge for up to 3 days. The pasta holds up well, but the sauce thickens a bit overnight, so a quick stir and splash of cream or milk when reheating helps bring it back to silky perfection.
Freezing
While you can freeze Creamy Chicken and Corn Pasta Recipe, the texture changes slightly because of the cream and cheese. If you do freeze, store in freezer-safe containers for up to 2 months and thaw overnight in the refrigerator. Reheat gently to prevent the sauce from separating.
Reheating
When reheating, I find warming it slowly on the stovetop over low heat works best. Add a splash of cream, milk, or even broth to loosen the sauce and stir frequently to bring it back to its creamy glory without curdling.
Frequently Asked Questions:
Absolutely! Pasta shapes like casarecce, cavatappi, rotini, or penne work best because their curves and ridges hold the creamy sauce nicely, but feel free to use your favorite type or whatever you have on hand.
Yes, frozen corn works great and is often more convenient when fresh corn isn’t in season. Just make sure to thaw it before cooking so it sautés quickly with the shallots.
You can! Substitute heavy cream with a dairy-free alternative like coconut cream or cashew cream, and use a plant-based parmesan or nutritional yeast to maintain that cheesy depth.
Reheat gently on the stovetop over low heat while stirring often. Add a splash of cream, milk, or broth to loosen the sauce and keep it creamy rather than dry or rubbery.
Final Thoughts
This Creamy Chicken and Corn Pasta Recipe is one of those comfort meals that always makes me smile — it’s straightforward, delicious, and feels like a little celebration of simple ingredients coming together. I hope you’ll give it a try soon and find it as satisfying and versatile as I do, especially on those days when you want cozy food that’s just as easy as it is scrumptious.
Print
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 combines tender chunks of seasoned chicken, sweet corn, and pasta coated in a flavorful pesto cream sauce with Parmesan cheese. It's a quick and comforting dish perfect for weeknight dinners, featuring a golden brown sear on the chicken and a rich, creamy texture that complements the fresh corn and herbs.
Ingredients
Pasta and Chicken
- 10 ounces uncooked pasta (casarecce, cavatappi, rotini, or penne)
- 1 pound boneless skinless chicken breasts, cut into 1 inch chunks
- 1 tablespoon olive oil
- 1 ½ teaspoons Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- 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 the pasta: Bring a pot of salted water to a boil. Add the pasta and cook until al dente, about 10-12 minutes. 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 until evenly coated.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Swirl to coat the bottom with oil. Add the chicken in a single layer and cook without moving for 2-3 minutes to get a golden brown crust. Flip the chicken and cook until fully cooked through, about another 3-4 minutes. Remove chicken from skillet and set aside on a plate.
- Sauté vegetables: Reduce heat to medium. Add diced shallots and corn kernels to the skillet and sauté for 2-3 minutes until tender and fragrant.
- Combine pasta and chicken: Return the cooked chicken to the skillet along with the drained pasta and pesto. Stir to coat everything evenly in the pesto.
- Add cream and cheese: Pour in the heavy cream and sprinkle the Parmesan cheese over the mixture. Stir continuously until the cheese melts and the sauce is creamy and warmed through. Taste and adjust seasoning with salt or a splash more cream if needed.
- Garnish and serve: Garnish with extra Parmesan cheese and fresh basil leaves if desired. Serve immediately for best flavor and texture.
Notes
- Use fresh corn in season for sweeter flavor or defrost frozen corn before sautéing.
- You can substitute half and half for heavy cream for a lighter version.
- Adjust the seasoning after adding cream and cheese since Parmesan adds saltiness.
- Garnish with fresh basil or parsley to add a fresh herbal note.
- If you prefer, swap out Parmesan with Pecorino Romano for a sharper flavor.
- Cook the chicken in batches if your skillet is small to avoid overcrowding and ensure a good sear.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg
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