Description
This Creamy Chicken and Corn Pasta is a comforting and flavorful dish that combines tender cooked chicken, sweet corn, and a rich creamy sauce made with heavy cream and Parmesan cheese. Ready in just 30 minutes, it’s perfect for a quick weeknight dinner that feels indulgent and satisfying.
Ingredients
Scale
Main Ingredients
- 2 cups cooked chicken (shredded or diced)
- 8 ounces pasta (your choice of shape)
- 1 cup corn (fresh, frozen, or canned)
- 1 onion (diced)
- 2 cloves garlic (minced)
- 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, usually about 8-12 minutes depending on the pasta shape. Once cooked, drain the pasta and set it aside for later.
- Prepare the sauce base: Heat olive oil or butter in a large skillet over medium heat. Add the diced onion and sauté until soft and translucent, about 4 minutes, stirring occasionally to avoid burning.
- Add garlic and corn: Stir in the minced garlic and cook for 1 minute until fragrant. Then add the corn (if using frozen corn, ensure it’s thawed) and cook for another 2 minutes to blend the flavors.
- Make the sauce creamy: Pour in the heavy cream and chicken broth into the skillet. Bring the mixture to a gentle simmer and let it cook for 3-5 minutes, stirring occasionally, until the sauce thickens slightly.
- Combine chicken and pasta: Add the shredded or diced cooked chicken to the skillet, stirring to combine. Then, add the cooked pasta and toss everything together so the pasta is fully coated with the creamy sauce.
- Finish with Parmesan: Stir in the grated Parmesan cheese until the sauce is smooth and cheese is melted. Season the dish with salt and freshly ground black pepper to taste.
- Serve: Garnish with freshly chopped herbs such as parsley or thyme if desired, and serve immediately while hot.
Notes
- You can use any pasta shape you prefer, such as penne, fusilli, or farfalle.
- Frozen corn should be thawed before adding; fresh or canned corn can be used directly.
- Cooked chicken can be from leftovers or rotisserie chicken for convenience.
- For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce will be less rich.
- Fresh herbs brighten the dish but are optional.
- Reserve some pasta water to loosen the sauce if it becomes too thick.
