Description
Creamy Chicken and Corn Pasta is a rich, comforting dish made with tender chicken, sweet corn, and a creamy garlic parmesan sauce tossed with your favorite pasta. It’s a quick and hearty dinner that’s perfect for busy weeknights, combining sweet and savory flavors in every bite.
Ingredients
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12 oz pasta (penne, rotini, or your favorite)
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1 lb boneless, skinless chicken breast (or thighs), cut into bite-sized pieces
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1 tbsp olive oil
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2 cloves garlic, minced
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1 cup corn (fresh, frozen, or canned and drained)
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1/2 tsp salt
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1/4 tsp black pepper
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1/2 tsp paprika (optional)
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1 cup heavy cream
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1/2 cup chicken broth
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1/2 cup grated Parmesan cheese
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2 tbsp cream cheese (for extra creaminess)
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2 tbsp chopped parsley (optional, for garnish)
Instructions
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Cook pasta according to package directions. Drain and set aside.
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In a large skillet over medium heat, heat olive oil. Add chicken, season with salt, pepper, and paprika, and cook until golden and cooked through (about 6–8 minutes). Remove and set aside.
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In the same skillet, add garlic and corn. Cook for 2–3 minutes, stirring occasionally.
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Lower heat to medium-low. Stir in heavy cream, chicken broth, Parmesan, and cream cheese. Cook for 2–3 minutes until smooth and slightly thickened.
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Return chicken to the skillet and stir to combine.
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Add cooked pasta and toss everything together until well coated. Let it simmer for 2–3 minutes to heat through.
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Serve warm, topped with chopped parsley if desired.
Notes
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You can use rotisserie chicken for a shortcut.
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Frozen or canned corn works great—just drain and rinse before using.
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Add spinach, mushrooms, or red pepper flakes to mix things up!