Description
Simmering with comfort, this creamy chicken and corn pasta delivers a delightful harmony of flavors that dance across your palate. Each forkful promises a satisfying blend of tender chicken, sweet corn, and rich, velvety sauce you’ll crave again and again.
Ingredients
Scale
Proteins:
- 1 pound (454 grams) boneless, skinless chicken breast (or thighs), cut into bite-sized pieces
Pasta and Corn:
- 12 ounces (340 grams) pasta (penne, rotini, or your favorite)
- 1 cup corn (fresh, frozen, or canned and drained)
Seasonings and Dairy:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika (optional)
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 2 tablespoons cream cheese (for extra creaminess)
- 2 tablespoons chopped parsley (optional, for garnish)
Instructions
- Prepare pasta according to package instructions, then drain and reserve.
- Heat olive oil in a large skillet over medium heat. Add seasoned chicken and cook until golden brown and fully cooked, approximately 6-8 minutes. Transfer chicken to a separate plate.
- In the same skillet, sauté minced garlic and corn kernels for 2-3 minutes, stirring frequently to prevent burning.
- Reduce heat to medium-low and introduce heavy cream, chicken broth, Parmesan cheese, and cream cheese. Gently whisk ingredients until the sauce becomes smooth and slightly thickened, about 2-3 minutes.
- Carefully return cooked chicken to the skillet, stirring to ensure even coating with the creamy sauce.
- Add the reserved pasta to the skillet and thoroughly toss, ensuring every strand is generously covered with the rich sauce. Allow the mixture to simmer for an additional 2-3 minutes to meld flavors and reheat thoroughly.
- Transfer to serving plates and garnish with freshly chopped parsley for a vibrant, aromatic finish. Serve immediately while the dish remains warm and creamy.
Notes
- Opt for rotisserie chicken to save time and add instant flavor complexity without extra cooking steps.
- Freeze leftovers in airtight containers for up to 3 days, reheating gently with a splash of broth to maintain creamy texture.
- Swap heavy cream with half-and-half or whole milk for a lighter version, understanding the sauce might be slightly less rich.
- Create a gluten-free adaptation by using alternative pasta like chickpea or rice pasta, which holds sauce similarly well.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 250
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 90 mg