Description
Creamy Chicken and Corn Pasta is a comforting and delicious dish combining tender cooked chicken, sweet corn, and a rich cream sauce tossed with your favorite pasta. This easy-to-make recipe features a savory blend of garlic, onion, and Parmesan cheese, perfect for a quick weeknight dinner or a satisfying meal any time.
Ingredients
Scale
Main Ingredients
- 2 cups cooked chicken, shredded or diced
- 8 ounces pasta (any shape)
- 1 cup corn (fresh, frozen and thawed, or canned)
For the Sauce
- 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: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain the pasta and set it aside.
- Prepare the sauce base: Heat olive oil or butter in a large skillet over medium heat. Add the diced onion and cook for about 4 minutes until the onion is soft and translucent.
- 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. Bring the mixture to a gentle simmer and cook for 3 to 5 minutes until the sauce thickens slightly.
- Combine chicken and pasta: Add the shredded or diced cooked chicken to the skillet. Then add the cooked pasta and toss everything well to coat the pasta evenly with the creamy sauce.
- Finish with Parmesan cheese: Stir in the grated Parmesan cheese until it melts fully and the sauce is smooth. Season the dish generously with salt and pepper to taste.
- Serve: Garnish with fresh herbs like parsley or thyme if desired, and serve the pasta immediately while warm and creamy.
Notes
- If using frozen corn, thaw it before cooking to ensure even heating.
- Use freshly grated Parmesan for best flavor and melting quality.
- You can substitute heavy cream with half-and-half for a lighter version, though the sauce will be less rich.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- Add a pinch of chili flakes for a spicy kick if desired.
- Gluten-free pasta can be used to make this recipe gluten-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
