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
Scale
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 1/2 teaspoons Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 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 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
