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.

The dish in a black cast iron pan shows three main layers: at the bottom, there is light yellow pasta with a slightly glossy texture, scattered evenly; mixed throughout are small bright yellow corn kernels adding pops of color; on top are pieces of cooked chicken with a light brown grilled surface and a tender look, seasoned with green herbs. The dish is sprinkled with white grated cheese and decorated with fresh green basil leaves. In the background, to the top left, there is a small white bowl filled with thick green pesto sauce and a spoon. The setting is 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

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.

Flat lay of casarecce pasta with its twisted tube shapes, golden raw chicken breast chunks, a few green basil leaves, fresh bright yellow corn kernels in a small white ceramic bowl, finely diced pale pink shallots in a white bowl, shredded pale ivory parmesan cheese in a white bowl, fresh creamy white heavy cream in a small white bowl, rich green pesto sauce in a small white bowl, a small white bowl of golden olive oil, a white ceramic dish of mixed dried Italian herbs and spices, whole brown uncracked eggs arranged symmetrically, and a small white bowl of freshly ground black pepper 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

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.

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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 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

A white bowl filled with a pasta dish containing three main layers: at the bottom is light yellow short tubular pasta with a smooth, slightly shiny texture, mixed with bright yellow corn kernels scattered throughout. The middle layer consists of medium-sized chunks of light brown cooked chicken pieces with visible herbs and slight sear marks for texture. On top, fresh dark green basil leaves are placed sporadically, along with finely grated white cheese sprinkled over the whole dish. A silver fork rests inside the bowl, partly buried under the pasta and chicken, all set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

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

Creamy Chicken and Corn - Serving Suggestion

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:

Can I use different types of pasta for this recipe?

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.

Is it okay to use frozen corn?

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.

Can I make this recipe dairy-free?

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.

What’s the best way to reheat leftovers without drying them out?

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.