Description
This Chicken and Corn Pasta is a creamy, comforting, and quick weeknight meal that combines tender chicken, sweet corn, and a velvety Parmesan sauce. Ready in just 30 minutes, it’s hearty, flavorful, and perfect for using up leftover chicken or corn.
Ingredients
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)
Instructions
- Cook the pasta: Boil pasta in salted water until al dente. Reserve ½ cup pasta water, then drain and set aside.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add diced chicken, season with salt, pepper, and Italian seasoning, and cook 6–8 minutes until golden and cooked through. Remove and set aside.
- Sauté aromatics: In the same skillet, add onion and cook 2–3 minutes until softened. Stir in garlic and cook 30 seconds more.
- Add corn: Stir in corn and cook for 2 minutes until warmed and slightly caramelized.
- Make the sauce: Reduce heat to medium and pour in cream and chicken broth (or pasta water). Simmer 3–5 minutes until slightly thickened. Stir in Parmesan until smooth and creamy.
- Combine everything: Return chicken to the pan, add pasta, and toss to coat. If sauce is too thick, add a splash of pasta water or cream.
- Finish and serve: Season with salt and pepper to taste. Garnish with parsley, extra Parmesan, and red pepper flakes if desired.
Notes
For a lighter version, use milk instead of cream and whisk in 1 tsp flour to thicken.
Add vegetables like spinach, cherry tomatoes, or bell peppers for extra color and nutrition.
Use leftover or rotisserie chicken to save time.
For extra creaminess, stir in a spoonful of cream cheese or mozzarella.
Keep heat on medium when adding cheese to prevent the sauce from separating.
Nutrition
- Serving Size: 1 serving (about 1 1/2 cups)
- Calories: 520
- Sugar: 5g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 135mg
