Description
Creamy Chicken and Corn Pasta is a flavorful and comforting dish featuring tender chicken chunks, sweet corn, and al dente pasta tossed in a luscious pesto-infused creamy sauce. Perfect for a quick weeknight dinner, this recipe combines savory and fresh ingredients for a satisfying meal.
Ingredients
Scale
Pasta and Chicken
- 10 ounces uncooked pasta casarecce, cavatappi, rotini, or penne
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts cut into 1 inch chunks
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt or to taste
- 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 Pasta: Add the pasta into a pot of boiling salted water and cook until al dente, about 9-11 minutes depending on the pasta type. Drain and set aside.
- Season Chicken: Coat the chicken pieces thoroughly with Italian seasoning, garlic powder, smoked paprika, kosher salt, and freshly ground black pepper.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Swirl to coat the bottom evenly. Add the chicken in a single layer and cook without stirring for 2-3 minutes until a golden brown crust forms. Flip the chicken and continue cooking until fully cooked through, about another 4-5 minutes. Remove chicken 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 or until tender and fragrant.
- Combine Ingredients: Return the cooked chicken to the skillet along with the drained pasta and pesto. Stir well to evenly coat everything in the pesto sauce.
- Add Cream and Cheese: Pour in the heavy cream and sprinkle the shredded parmesan cheese over the mixture. Stir continuously until the cheese melts and the sauce is creamy and warm throughout. Adjust seasoning with additional salt or cream as 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 frozen defrosted corn for convenience.
- Half and half can replace heavy cream for a lighter sauce with less fat.
- If preferred, substitute chicken breasts with boneless skinless thighs for juicier meat.
- Adding a squeeze of lemon juice before serving can brighten the flavors.
- This dish pairs well with a crisp green salad or steamed vegetables for a balanced meal.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 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: 85 mg
