Description
This creamy chicken and corn pasta dish combines tender cooked chicken, sweet corn, and a rich, Parmesan-infused cream sauce tossed with your favorite pasta. Ready in just 30 minutes, it’s a comforting and satisfying meal perfect for weeknight dinners.
Ingredients
Scale
Chicken and Pasta
- 2 cups cooked chicken (shredded or diced)
- 8 ounces pasta (any shape)
Vegetables and Aromatics
- 1 cup corn (fresh, frozen and thawed, or canned)
- 1 onion (diced)
- 2 cloves garlic (minced)
Sauce
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup Parmesan cheese (grated)
- 1 tablespoon olive oil or butter
- Salt and pepper (to taste)
- Fresh herbs (optional, such as parsley or thyme)
Instructions
- Cook the pasta: In a large pot, bring salted water to a boil and cook the pasta according to the package instructions until al dente. Drain the pasta and set it aside.
- Prepare the sauce base: In a large skillet, heat the olive oil or butter over medium heat. Add the diced onion and sauté for about 4 minutes until soft and translucent.
- Add garlic and corn: Stir in the minced garlic and cook for 1 minute until fragrant. Add the corn and cook briefly to combine flavors. If frozen corn is used, ensure it is thawed beforehand.
- Make it creamy: Pour in the heavy cream and chicken broth, bring the mixture to a gentle simmer. Allow it to cook for 3-5 minutes, stirring occasionally, until the sauce thickens slightly.
- Combine chicken and pasta: Stir in the shredded or diced cooked chicken, then add the drained pasta to the skillet. Toss everything together thoroughly so the pasta is coated evenly with the creamy sauce.
- Finish with Parmesan: Add the grated Parmesan cheese to the skillet and stir until melted and the sauce is smooth. Season to taste with salt and freshly ground pepper.
- Serve: Garnish with fresh herbs such as parsley or thyme if desired and serve immediately while hot.
Notes
- You can use any pasta shape you prefer; penne, fusilli, or farfalle work particularly well.
- Frozen corn should be thawed before adding to the skillet for the best texture.
- If you want a lighter version, substitute heavy cream with half-and-half or a mixture of milk and cream, though the sauce will be less rich.
- Leftovers can be refrigerated and reheated gently on the stovetop or microwave.
- To make this dish gluten-free, use gluten-free pasta.
