Description
This creamy chicken and corn pasta is a comforting and flavorful dish featuring tender chicken chunks, sweet corn, and al dente pasta tossed in a luscious pesto cream sauce. Perfect for a quick weeknight dinner, this recipe combines Italian seasoning, parmesan cheese, and a hint of smoked paprika for a deliciously satisfying meal.
Ingredients
Scale
Pasta and Protein
- 10 ounces uncooked pasta (casarecce, cavatappi, rotini, or penne)
- 1 pound boneless skinless chicken breasts, cut into 1 inch chunks
Seasonings and Vegetables
- 1 tablespoon olive oil
- 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
- 1/2 cup diced shallots
- 2 cups corn kernels, fresh or frozen (defrosted)
Sauce
- 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 the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, usually about 10-12 minutes depending on the pasta shape. Drain and set aside.
- Prepare the chicken: In a bowl, coat the chicken chunks with Italian seasoning, garlic powder, smoked paprika, kosher salt, and freshly ground black pepper ensuring even coverage.
- Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Swirl the oil to coat the pan evenly. Add the chicken pieces in a single layer and cook without stirring for 2-3 minutes to develop a golden brown crust. Flip and continue cooking until the chicken is cooked through, about 3-5 more minutes. Transfer the chicken to a plate.
- Sauté the shallots and corn: Reduce the heat to medium. In the same skillet, add the diced shallots and corn. Sauté for 2-3 minutes until the shallots are softened and the corn is tender.
- Combine ingredients: Return the cooked chicken to the skillet along with the drained pasta and pesto. Stir to coat everything evenly in the pesto sauce.
- Create the creamy sauce: Pour in the heavy cream and sprinkle in the shredded parmesan cheese. Stir continuously until the cheese melts and the sauce thickens slightly, warming everything through. Taste and adjust seasoning with additional salt or a splash of cream if needed.
- Serve: Garnish with extra parmesan cheese and fresh basil leaves if desired. Serve immediately while warm.
Notes
- Use fresh or frozen corn depending on availability; defrost frozen corn before cooking.
- Substitute half and half for heavy cream for a lighter sauce.
- You can use any short pasta shape such as penne, rotini, or cavatappi for best sauce coverage.
- For a dairy-free alternative, omit parmesan and cream and add nutritional yeast and plant-based cream.
- Leftovers can be refrigerated and gently reheated with a splash of cream or milk to restore sauce consistency.
