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Chicken Corn Pasta

This Chicken Corn Pasta recipe is a comforting and flavorful dish perfect for weeknight dinners. It combines tender chicken, sweet corn, and perfectly cooked pasta in a luscious, creamy sauce that's sure to please the whole family. Easy to adapt and incredibly delicious, this recipe is a guaranteed crowd-pleaser.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 lb pasta penne, rotini, or your favorite shape
  • 4 tbsp butter
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • Salt to taste
  • Pepper to taste

Equipment

  • large skillet
  • large pot
  • colander
  • measuring cups and spoons
  • cutting board
  • knife
  • whisk
  • Mixing spoon

Method
 

  1. In a large skillet, heat the olive oil over medium-high heat.
  2. Add the chicken pieces and season with garlic powder, paprika, salt, and pepper.
  3. Cook until the chicken is cooked through and lightly browned, about 5-7 minutes. Set aside.
  4. While the chicken is cooking, cook the pasta according to package directions. Drain and set aside.
  5. In the same skillet, melt the butter over medium heat.
  6. Add the chopped onion and cook until softened, about 3-5 minutes.
  7. Add the minced garlic and cook for another minute until fragrant.
  8. Sprinkle the flour over the onion mixture and cook for 1 minute, stirring constantly.
  9. Slowly whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the skillet.
  10. Bring the mixture to a simmer and cook until slightly thickened, about 3-5 minutes.
  11. Stir in the heavy cream and Parmesan cheese. Reduce heat to low and simmer for another 2-3 minutes, until the cheese is melted and the sauce is smooth.
  12. Stir in the creamed corn and drained whole kernel corn.
  13. Season with salt and pepper to taste.
  14. Add the cooked chicken and pasta to the skillet with the creamy corn sauce.
  15. Toss everything together until well combined and heated through.
  16. Garnish with fresh parsley before serving.

Notes

Don't overcook the pasta! Al dente is best. Use good quality chicken broth for a flavorful sauce. Adjust seasoning to your liking. Add a pinch of sugar if the corn isn't sweet enough. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or skillet, adding a splash of milk or chicken broth if needed. Variations include adding veggies like bell peppers or spinach, using different cheeses, or adding a pinch of red pepper flakes for spice.