Creamy Chicken and Corn Pasta
A comforting and flavorful dish combining tender chicken, sweet corn, and a rich creamy sauce, perfect for any occasion.
Ingredients
Main Ingredients
- 1 pound Pasta Choose your preferred shape, such as penne, rotini, or shells.
- 1.5 pounds Chicken Breast, boneless and skinless Cut into bite-sized pieces.
- 2 cups Fresh or Frozen Corn Kernels For sweet flavor and crunch.
- 1 cup Heavy Cream For a rich, creamy texture.
- 1 cup Chicken Broth Adds moisture and enhances flavor.
- 2 tablespoons Butter For sautéing.
- 1 medium Yellow Onion Diced for a fragrant base.
- 3-4 cloves Garlic Minced for flavor.
- 1 tablespoon Fresh Thyme, chopped For earthy notes.
- ½ cup Parmesan Cheese, grated Adds creaminess and depth.
- Salt and Black Pepper Essential for seasoning.
- Optional Garnishes: Fresh parsley or chives, red pepper flakes, extra Parmesan cheese. For serving.
Instructions
Cook the Pasta
- In a large pot, bring salted water to a boil. Add your chosen pasta and cook according to the package instructions until al dente.
- Reserve about a cup of pasta water, then drain the rest and set the pasta aside.
Sauté Chicken and Aromatics
- In a large skillet, melt the butter over medium heat.
- Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic, stirring for another minute until aromatic.
- Add the cubed chicken, seasoning with salt and black pepper. Cook until browned and cooked through, about 6-8 minutes.
Create the Creamy Sauce
- Add the corn and chicken broth, stirring everything together.
- Pour in the heavy cream and mix well. If the sauce seems too thick, add reserved pasta water to reach desired consistency.
- Stir in the fresh thyme and grated Parmesan cheese, folding in the cooked pasta gently until well combined.
Notes
Serve in warmed bowls with extra Parmesan and fresh herbs on top. Pairs well with a side salad or crusty bread. Store leftovers in an airtight container for up to three days.