Description
Creamy Chicken and Corn Pasta is a delicious and comforting dish featuring tender chicken chunks, sweet corn, and pasta tossed in a flavorful creamy pesto sauce. Perfect for a quick weeknight dinner, this recipe combines Italian seasoning, smoked paprika, and parmesan cheese for a rich and satisfying meal.
Ingredients
Scale
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 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: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain and set aside.
- Prepare Chicken: In a bowl, coat the chicken chunks with Italian seasoning, garlic powder, smoked paprika, kosher salt, and freshly ground black pepper.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Swirl to coat the bottom, then add the chicken in a single layer. Let it cook undisturbed for 2-3 minutes to develop a golden-brown crust. Flip the pieces and continue cooking until the chicken is cooked through. Remove from skillet and set aside.
- Sauté Vegetables: Reduce heat to medium. Add diced shallots and corn kernels to the same skillet. Sauté for 2-3 minutes until they become tender.
- Combine Ingredients: Return the cooked chicken to the skillet and add the cooked pasta along with the pesto. Stir well to coat everything evenly with the pesto sauce.
- Add Cream and Cheese: Pour in the heavy cream and sprinkle the shredded parmesan cheese over the mixture. Stir until the cheese melts and the sauce is warmed through. Taste and adjust seasoning with more salt or cream if needed.
- Serve: Garnish with extra parmesan cheese and fresh basil leaves if desired. Serve immediately while warm.
Notes
- Use any short pasta shape such as penne, rotini, or cavatappi for best texture.
- For a lighter version, substitute heavy cream with half and half or a lactose-free alternative.
- If fresh corn is not available, frozen corn kernels work perfectly once defrosted.
- Adjust the amount of pesto and parmesan to your taste preference for more or less creaminess.
- Make sure not to overcook the chicken to keep it tender and juicy.
- Garnish with fresh basil to add a hint of freshness and color to the dish.
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: 32 g
- Cholesterol: 85 mg
