Description
This Creamy Chicken and Corn Pasta is a comforting, simple dish combining tender cooked chicken, sweet corn, and a luscious creamy sauce made with heavy cream and Parmesan cheese. Ready in just 30 minutes, it’s perfect for a quick weeknight dinner with familiar flavors that everyone will love.
Ingredients
Scale
Protein
- Cooked chicken (shredded or diced) – 2 cups
Main
- Pasta (any shape) – 12 ounces
- Corn (fresh, frozen, or canned) – 1 cup
Vegetables and Aromatics
- 1 onion (diced)
- 2 cloves garlic (minced)
Dairy and Liquids
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup Parmesan cheese (grated)
Fats and Seasoning
- 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 package instructions until al dente. Drain and set aside.
- Prepare the sauce base: In a large skillet, heat olive oil or butter over medium heat. Add the diced onion and cook until soft and translucent, about 4 minutes.
- Add garlic and corn: Stir in the minced garlic and cook for 1 minute until fragrant, then add the corn, ensuring frozen corn is thawed before adding.
- Create the creamy sauce: Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer. Let it cook for 3 to 5 minutes until the sauce thickens slightly.
- Combine chicken and pasta: Stir in the shredded or diced cooked chicken, then add the cooked pasta to the skillet. Toss everything together so the pasta is well coated with the creamy sauce.
- Finish with cheese and seasoning: Stir in grated Parmesan cheese until melted and smooth. Season the dish with salt and pepper to taste.
- Serve: Garnish with fresh herbs like parsley or thyme if desired, and serve immediately while warm.
Notes
- You can use any pasta shape, but short pasta like penne or fusilli works best to hold the sauce.
- Frozen corn should be thawed and drained before adding for best texture.
- Leftover cooked chicken works perfectly for this recipe, making it a great way to reduce waste.
- For a lighter version, substitute half-and-half or milk for the heavy cream, but the sauce will be less rich.
- Fresh herbs add a nice brightness, but they’re optional.
