Description
A creamy and flavorful Chicken and Corn Pasta recipe featuring tender chicken pieces, sweet corn, pesto, and Parmesan cheese, all tossed with perfectly cooked pasta. This quick and easy dish is perfect for a satisfying weeknight dinner.
Ingredients
Scale
Pasta and Chicken
- 10 ounces uncooked pasta casarecce, cavatappi, rotini, or penne
- 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 the pasta: Add the pasta into a pot of boiling salted water and cook until al dente. Drain and set aside.
- Prepare the chicken: Coat the chicken chunks with Italian seasoning, garlic powder, smoked paprika, kosher salt, and freshly ground black pepper.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Swirl the skillet to coat the bottom evenly. Add the chicken pieces in a single layer and cook for 2-3 minutes without moving them to develop a golden brown crust. Flip and continue cooking until chicken is cooked through. Remove chicken from the skillet and set aside.
- Sauté vegetables: Reduce the heat to medium. Add diced shallots and corn kernels to the skillet. Sauté for 2-3 minutes until tender.
- Combine and coat: Return the cooked chicken to the skillet along with the drained pasta and pesto. Stir thoroughly to coat everything evenly with the pesto.
- Add the cream and cheese: Pour in the heavy cream and sprinkle the shredded Parmesan cheese. Stir until the cheese melts and the mixture is warmed through. Adjust seasoning by adding a pinch of salt or a splash of cream if needed.
- Garnish and serve: Garnish with extra Parmesan cheese and basil leaves if desired. Serve immediately while hot.
Notes
- Use freshly grated Parmesan for the best melt and flavor.
- If preferred, substitute chicken with turkey or tofu for a vegetarian twist.
- The recipe can be made with frozen pasta; just adjust cooking time accordingly.
- For a lighter version, use half and half or milk instead of heavy cream.
- Fresh corn is preferred in season, but frozen corn works well when defrosted thoroughly.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: forty-five g
- Fiber: 4 g
- Protein: 33 g
- Cholesterol: 85 mg
