Description
Creamy Chicken and Corn Pasta is a comforting and easy-to-make dish featuring tender chicken, sweet corn, and a rich cream sauce tossed with your favorite pasta. Perfect for a weeknight dinner, this Italian-American recipe combines simple ingredients and comes together quickly on the stovetop for a satisfying meal.
Ingredients
Scale
Pasta
- 12 ounces pasta of your choice
Chicken and Sauce
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup corn kernels, fresh or frozen
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain the pasta and reserve 1/2 cup of the pasta water, then set the pasta aside.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces and season with salt, pepper, and optional paprika. Cook the chicken for 5 to 7 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Aromatics and Corn: In the same skillet, add the diced onion and sauté for about 3 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the corn kernels and cook for 2 minutes to warm through.
- Make the Sauce: Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer and cook for 3 to 4 minutes until it is slightly thickened. Stir in the grated Parmesan cheese until melted and the sauce is smooth.
- Combine All Components: Return the cooked chicken to the skillet. Add the cooked pasta and toss everything together to coat evenly with the creamy sauce. Add reserved pasta water a little at a time if needed to loosen the sauce to your desired consistency.
- Garnish and Serve: Sprinkle the chopped fresh parsley over the top before serving for a fresh finish.
Notes
- For extra flavor and nutrition, add a handful of baby spinach or sun-dried tomatoes during the last minute of cooking the corn.
- You can substitute half-and-half for the heavy cream to make a lighter creamy sauce.
- Leftovers reheat well on the stovetop with a splash of milk to maintain creaminess.
