Description
A comforting and creamy chicken and corn pasta dish that’s quick to prepare in just 30 minutes. Tender cooked chicken, sweet corn, and tender pasta are coated in a rich sauce made from heavy cream, chicken broth, and Parmesan cheese, flavored with sautéed onions and garlic. Perfect for a hearty family meal with optional fresh herbs for a burst of freshness.
Ingredients
Scale
Protein
- Cooked chicken (shredded or diced) – 2 cups
Pasta
- Pasta (any shape) – 12 ounces (about 3/4 box)
Vegetables
- Corn (fresh, frozen, or canned) – 1 cup
- 1 onion (diced)
- 2 cloves garlic (minced)
Liquids & Dairy
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup Parmesan cheese (grated)
Oils & Seasonings
- 1 tablespoon olive oil or butter
- Salt and pepper to taste
- Fresh herbs (optional, such as parsley or thyme) – 1 tablespoon chopped
Instructions
- Cook the pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and set it aside while you prepare the sauce.
- Prepare the sauce base: In a large skillet, heat olive oil or butter over medium heat. Add the diced onion and cook for about 4 minutes until the onions are soft and translucent, releasing their sweetness.
- Add garlic and corn: Stir in the minced garlic and cook for an additional 1 minute until fragrant. Then add the corn (if using frozen, ensure it is thawed) and cook briefly to combine flavors.
- Create the creamy sauce: Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer and let it cook for 3 to 5 minutes until the sauce thickens slightly and coats the back of a spoon.
- Combine chicken and pasta: Add the shredded or diced cooked chicken to the skillet, stirring well to heat through. Then add the cooked pasta, tossing everything together to evenly coat the pasta in the creamy sauce.
- Finish with cheese and seasoning: Stir in the grated Parmesan cheese until melted into the sauce, creating a smooth texture. Season with salt and pepper to your taste, adjusting as needed.
- Serve: Optionally garnish the dish with chopped fresh herbs such as parsley or thyme for an extra layer of flavor and color. Serve the creamy chicken and corn pasta immediately while warm.
Notes
- You can use any pasta shape you prefer, such as penne, fusilli, or shells.
- If using frozen corn, thaw it completely before adding to the skillet to avoid extra water in the sauce.
- For a lighter version, substitute half-and-half for the heavy cream, but the sauce will be less rich.
- Leftovers keep well in the refrigerator for up to 2 days; reheat gently to avoid curdling the cream.
- Fresh herbs add brightness but are optional depending on availability.
