Why You’ll Love This Recipe

I enjoy this recipe because it’s incredibly versatile and satisfying. The combination of tender chicken, juicy corn, and a velvety cream sauce makes every bite comforting yet light enough for any season. It’s a great way to use leftover chicken or corn, and I can easily adjust the flavors with herbs or spices I already have on hand. Plus, it’s a one-pan meal that feels indulgent but comes together effortlessly.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

8 oz (225g) pasta (penne, rotini, or your favorite)
1 tbsp olive oil
1 lb (450g) boneless, skinless chicken breast or thighs, diced
1 small onion, finely chopped
2 cloves garlic, minced
1 ½ cups corn kernels (fresh, canned, or frozen)
1 cup heavy cream (or half-and-half)
½ cup chicken broth or reserved pasta water
½ cup grated Parmesan cheese
1 tsp Italian seasoning or thyme
Salt and black pepper, to taste
2 tbsp fresh parsley or basil, chopped (optional)
Crushed red pepper flakes (optional, for heat)

Directions

1. I start by boiling the pasta in salted water until al dente. Before draining, I reserve about ½ cup of pasta water, then set the cooked pasta aside.

2. In a large skillet, I heat olive oil over medium-high heat. I add the diced chicken, season it with salt, pepper, and Italian seasoning, and sear until golden and fully cooked—about 6–8 minutes. Then I remove the chicken from the pan and set it aside.

3. In the same skillet, I add a bit more oil if needed, then sauté the onions for 2–3 minutes until softened. I stir in the garlic and cook for another 30 seconds.

4. I add the corn and cook for about 2 minutes, letting it warm through and develop a little color.

5. I reduce the heat to medium, pour in the cream and broth (or pasta water), and let the mixture simmer for 3–5 minutes until it begins to thicken slightly.

6. I stir in the Parmesan cheese until it melts and the sauce becomes creamy and smooth.

7. I return the chicken to the skillet, add the cooked pasta, and toss everything together to coat evenly in the sauce. If it feels too thick, I loosen it with a splash of pasta water or cream.

8. I season with more salt and pepper to taste, then finish with chopped parsley, extra Parmesan, and a pinch of red pepper flakes for a little kick.

Servings and Timing

This recipe serves 4 people. It takes about 10 minutes to prepare and 20 minutes to cook, for a total time of 30 minutes.

Variations

When I want to add more vegetables, I toss in baby spinach, cherry tomatoes, or diced bell peppers for color and freshness. For a lighter version, I replace heavy cream with milk and thicken the sauce with a teaspoon of flour. I sometimes add mozzarella or cream cheese for extra richness or use leftover rotisserie chicken to save time.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it gently in a skillet over low heat, adding a splash of milk or broth to loosen the sauce. The microwave also works for quick reheating—just cover and heat in 30-second intervals, stirring between each. This pasta doesn’t freeze well due to the cream sauce, so I prefer to enjoy it fresh or refrigerated.

FAQs

Can I use canned corn for this recipe?

Yes, I often use canned corn for convenience. I just make sure to drain it well before adding it to the pan.

Can I use leftover chicken?

Definitely. I love using leftover roasted or rotisserie chicken—it saves time and adds extra flavor.

What type of pasta works best?

I prefer short pasta shapes like penne, rotini, or rigatoni since they hold the creamy sauce beautifully.

Can I make this dish lighter?

Yes, I substitute milk for the cream and whisk in a teaspoon of flour to help thicken the sauce.

How can I make the sauce extra creamy?

I sometimes stir in a spoonful of cream cheese or mozzarella for a richer, silkier texture.

What can I serve with chicken and corn pasta?

I like serving it with a fresh green salad or garlic bread for a complete meal.

Can I make it spicy?

Yes, I add crushed red pepper flakes or a bit of cayenne pepper for extra heat.

How do I prevent the sauce from separating?

I keep the heat on medium and add the cheese gradually, stirring constantly for a smooth consistency.

Can I make this recipe ahead of time?

Yes, I prepare it ahead and reheat gently before serving, adding a little milk or broth to refresh the sauce.

What herbs go best with this dish?

I like using Italian seasoning, thyme, or basil—they complement the sweetness of the corn perfectly.

Conclusion

I find chicken and corn pasta to be a wonderfully simple yet flavorful dish that brings comfort and balance to any meal. The creamy sauce, tender chicken, and bursts of sweet corn create a combination that’s both hearty and refreshing. It’s the kind of recipe I make when I want something quick, cozy, and guaranteed to please everyone at the table.