Description
A delicious and creamy chicken and corn pasta dish featuring tender cooked chicken, sweet corn, and a luscious Parmesan cream sauce that comes together quickly for a satisfying meal perfect for any weeknight dinner.
Ingredients
Scale
Protein
- Cooked chicken (shredded or diced) – 2 cups
Pasta and Vegetables
- Pasta (your choice of shape) – 12 oz
- Corn (fresh, frozen, or canned) – 1 cup
- 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, usually about 8 to 12 minutes depending on the pasta shape. Drain the pasta and set aside.
- Prepare the sauce base: In a large skillet, heat olive oil or butter over medium heat. Add the diced onion and sauté until soft and translucent, about 4 minutes, which helps build the flavor base for the sauce.
- Add garlic and corn: Stir in the minced garlic and cook for 1 minute until fragrant. Then add the corn (if using frozen, ensure it’s thawed) and cook for another 2 minutes to incorporate its sweetness and texture.
- Make it creamy: Pour in the heavy cream and chicken broth, then bring the mixture to a gentle simmer. Allow it to cook for 3 to 5 minutes, stirring occasionally, until the sauce thickens slightly and becomes creamy.
- Combine with chicken and pasta: Stir in the shredded or diced cooked chicken to heat through. Add the cooked pasta directly into the skillet and toss everything together thoroughly to coat the pasta in the flavorful creamy sauce.
- Finish with Parmesan: Stir in the grated Parmesan cheese until melted and the sauce is smooth. Season with salt and freshly ground black pepper to taste to balance the flavors.
- Serve: Garnish with fresh herbs such as parsley or thyme if desired, and serve immediately while warm for the best texture and flavor.
Notes
- Use any type of pasta you prefer, such as penne, fusilli, or farfalle.
- If you want a lighter version, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.
- Frozen corn should be thawed before adding to ensure even cooking.
- Fresh herbs add a nice bright flavor but are optional.
- This recipe works well with leftover cooked chicken or rotisserie chicken for convenience.
