There’s something just so comforting about a bowl of pasta bathed in a luscious, velvety sauce. This Creamy Chicken Corn Pasta Recipe hits all those cozy notes with tender chicken, sweet corn, and a deliciously creamy twist that makes every bite satisfying. Trust me, it’s a game changer for a weeknight dinner!
Jump to:
Why You'll Love This Recipe
This Creamy Chicken Corn Pasta Recipe has quickly become one of my go-to dishes because it’s exactly that—creamy, hearty, and layered with flavors that just work together so well. Plus, it’s surprisingly easy to pull together, even on hectic days.
- Perfectly creamy: The mix of pesto, parmesan, and cream creates this rich sauce that clings beautifully to every nook of the pasta.
- Bright pops of sweetness: Sweet corn kernels add a fresh and unexpected contrast that makes the dish pop in every bite.
- Simple ingredients: No fancy grocery trips needed—just pantry staples and fresh items you probably have on hand.
- Flexible and adaptable: Swap in your favorite pasta shape or add veggies to make it your own without any fuss.
Ingredients & Why They Work
This dish is all about comfort and simplicity. The ingredients complement each other perfectly, creating a creamy sauce that’s balanced by the savory chicken and the sweet burst from corn. Here are some tips on what to look for when you're shopping:
- Pasta: Using twisted or tube-shaped varieties like casarecce or cavatappi helps catch all that creamy sauce in every bite.
- Chicken breasts: Choosing boneless and skinless pieces makes cooking faster and leaves room to season them thoroughly.
- Italian seasoning: A blend to bring some herby warmth without overwhelming the other flavors.
- Smoked paprika: Adds a subtle smoky depth that really elevates the chicken.
- Shallots: Their mild onion flavor softens beautifully when sautéed, providing a delicate base for the sauce.
- Corn kernels: Fresh is fantastic here, but frozen works just as well—just be sure to thaw and drain to avoid watering down your sauce.
- Pesto: The basil pesto adds vibrant color and an herbal punch, acting as a natural flavor booster.
- Parmesan cheese: Grated fresh is always best—it melts smoothly and adds that wonderful umami kick.
- Heavy cream or half and half: This is where the magic happens—creating the silky, rich texture that makes the pasta irresistible.
- Basil leaves: Optional but lovely for a fresh, aromatic garnish that brightens the whole dish.
Make It Your Way
One of the things I enjoy most about this Creamy Chicken Corn Pasta Recipe is how easy it is to tweak it to suit your mood or what’s in your fridge that day. I love adding sautéed spinach or swapping chicken for turkey sausage for a little twist.
- Variation: Recently, I tried tossing in some cherry tomatoes for a juicy burst and it was a total hit—adds freshness without extra fuss.
- Make it vegetarian: Skip the chicken and add mushrooms or artichokes instead; just sauté them until golden before mixing everything together.
- Spice it up: For a little kick, sprinkle in crushed red pepper flakes when cooking the shallots and corn.
Step-by-Step: How I Make Creamy Chicken Corn Pasta Recipe
Step 1: Cook the pasta until perfectly al dente
Bring a large pot of salted water to a boil and cook your pasta according to the package, aiming for al dente—this means the pasta should be tender but still have a little bite. Drain the pasta well and set it aside; tossing it with a little olive oil can keep it from sticking if you’re waiting to combine everything.
Step 2: Season and brown the chicken
In a bowl, toss the chicken chunks with Italian seasoning, garlic powder, smoked paprika, salt, and pepper. Heat the olive oil in a skillet over medium-high heat, then spread out the chicken pieces in a single layer. Let them cook undisturbed for 2-3 minutes so they develop a beautiful golden crust. Flip and cook until fully cooked through, which usually takes another 3-4 minutes. Remove from the skillet and set aside.
Step 3: Sauté shallots and corn to flavor base
Reduce the heat to medium, add the diced shallots and corn to the same skillet, and sauté for about 2-3 minutes. This softens the shallots and heats the corn, infusing those wonderful caramelized notes into the dish.
Step 4: Combine pasta, chicken, and pesto
Return the cooked chicken to the skillet, add the drained pasta, and stir in the pesto. This step is where the flavors start to marry, so make sure everything is evenly coated with that vibrant basil goodness.
Step 5: Pour in cream and parmesan for luscious sauce
Slowly stir in the heavy cream and parmesan cheese, allowing the cheese to melt and the sauce to thicken slightly. Keep it on medium-low heat, stirring gently to avoid curdling. Taste and adjust with salt, pepper, or a splash more cream if you want it even richer.
Step 6: Garnish and serve right away
Top with extra parmesan and fresh basil leaves for that pop of color and fresh aroma. Serve this creamy, cozy pasta immediately—for me, it tastes best right off the stove while it’s still piping hot.
Top Tip
From my kitchen trials, I’ve realized these tips make all the difference when making the Creamy Chicken Corn Pasta Recipe come out perfect every time.
- Don’t overcrowd the chicken: Give each piece room in the pan so it crisps properly rather than steams.
- Use freshly grated parmesan: It melts more smoothly than pre-grated cheese from a bag and really boosts flavor.
- Thaw frozen corn fully: Pat it dry before sautéing to avoid watering down the sauce.
- Mix pasta gently: Stir carefully when combining everything so the sauce sticks without breaking the pasta shapes.
How to Serve Creamy Chicken Corn Pasta Recipe
Garnishes
I love finishing this dish with a generous sprinkle of extra parmesan and torn fresh basil leaves. Sometimes, I also add a pinch of cracked black pepper or a drizzle of good quality olive oil to give it an extra shine and aroma right before serving.
Side Dishes
This creamy pasta pairs beautifully with a simple green salad dressed with lemon vinaigrette or roasted vegetables like asparagus or broccoli for some added texture and brightness on the plate.
Creative Ways to Present
For a dinner party, try serving this pasta in individual bowls with a basil sprig and lemon zest on top. It adds a fresh pop of color and makes it feel a little more special without extra work.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store leftovers in an airtight container in the fridge. It keeps really well for up to 3 days. I usually add a splash of cream or milk when reheating to loosen the sauce a bit and keep it from getting too thick or dry.
Freezing
This dish freezes okay but because of the cream, the texture can change slightly. If you want to freeze, portion it out and freeze without the parmesan garnish, then stir in fresh cheese when reheating. You’ll want to thaw overnight in the fridge for the best results.
Reheating
Reheat gently on the stove over low heat with a splash of cream or milk to bring back that silky texture. Microwave works too—just cover and heat in short bursts, stirring often.
Frequently Asked Questions:
Absolutely! Pasta shapes like penne, rotini, or cavatappi work great because their grooves hold onto the creamy sauce well. Just adjust the cooking time according to the package instructions.
You can swap the heavy cream and parmesan for dairy-free alternatives like coconut cream and nutritional yeast or vegan parmesan substitutes. Keep in mind the flavors and texture will be slightly different but still delicious.
Yes! You can cook the pasta and chicken in advance and keep them separately refrigerated. When ready to eat, just combine everything, heat gently in a skillet with cream and cheese, and serve. This way, it stays fresher and doesn’t get mushy.
Reheat slowly over low heat in a pan with a splash of milk or cream. Stir frequently to keep the sauce smooth. In the microwave, cover the dish and heat in short bursts, stirring in between. Avoid overheating to prevent separation.
Final Thoughts
This Creamy Chicken Corn Pasta Recipe is one of those dependable dishes I turn to when I want something comforting, quick, and feel-good. It’s like a warm hug on a plate and perfect for sharing with family or friends. I hope you enjoy making it as much as I do, and it becomes a staple in your kitchen too!
Print
Creamy Chicken 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
- Diet: Low Lactose
Description
This Creamy Chicken and Corn Pasta is a delightful and comforting dish featuring tender chicken breast chunks cooked with sweet corn, sautéed shallots, and a savory blend of spices. Tossed with your choice of pasta and a creamy pesto parmesan sauce, this recipe offers a satisfying meal perfect for a family dinner or casual gatherings.
Ingredients
Pasta
- 10 ounces uncooked pasta casarecce, cavatappi, rotini, or penne
Chicken and Seasoning
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts cut into 1 inch chunks
- 1 ½ teaspoons Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt or to taste
- 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: Add the pasta into a pot of boiling salted water and cook until al dente. Drain and set aside.
- Season the chicken: Coat the chicken chunks with Italian seasoning, garlic powder, smoked paprika, kosher salt, and freshly ground black pepper.
- Sear the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat, coating the bottom evenly. Add the chicken in a single layer and cook without moving for 3 minutes to develop a golden brown crust. Flip and cook until the chicken is fully cooked through. Remove from skillet and set aside.
- Sauté shallots and corn: Reduce heat to medium. Add diced shallots and corn kernels to the skillet and sauté for 2-3 minutes until tender and fragrant.
- Combine ingredients: Return the cooked chicken to the skillet along with the drained pasta. Add the pesto and stir well to coat everything evenly.
- 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 more cream if desired.
- Garnish and serve: Serve immediately garnished with extra parmesan cheese and fresh basil leaves if using.
Notes
- Use any short pasta shape you prefer such as casarecce, cavatappi, rotini, or penne to hold the sauce well.
- For a lighter alternative, substitute heavy cream with half and half or a lactose-free cream.
- Frozen corn works well if fresh corn is not available; just make sure to thaw before cooking.
- If you want to make this gluten free, use gluten free pasta and ensure pesto and other ingredients are gluten free certified.
- To add more veggies, you can toss in some spinach or cherry tomatoes while adding cream.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on stovetop or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 85 mg
Leave a Reply