Imagine a cozy weeknight dinner that comes together in just half an hour, filling your kitchen with irresistible aromas and promising pure comfort on a plate. This Creamy Chicken Corn Pasta is exactly that – a simple yet satisfying meal that combines tender chicken, sweet corn, and a luxuriously creamy sauce that will have everyone asking for seconds.
Ingredients
US Measurements
- 12 oz (340g) pasta (penne or fusilli)
- 1.5 lbs (680g) boneless, skinless chicken breasts, diced
- 2 cups (300g) fresh or frozen corn kernels
- 1 cup (240ml) heavy cream
- 1 cup (240ml) chicken broth
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1/4 cup fresh parsley, chopped (optional)
Metric Measurements
- 340g pasta (penne or fusilli)
- 680g boneless, skinless chicken breasts, diced
- 300g fresh or frozen corn kernels
- 240ml heavy cream
- 240ml chicken broth
- 10g paprika
- 5g garlic powder
- 30ml olive oil
- Salt and black pepper to taste
- 15g fresh parsley, chopped (optional)
Step-by-Step Instructions
- Prepare Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
- Cook Chicken: In a large skillet, heat olive oil over medium-high heat. Season diced chicken with salt, pepper, garlic powder, and paprika.
- Sear Chicken: Cook chicken for 6-7 minutes, stirring occasionally, until golden brown and cooked through. Remove from pan and set aside.
- Cook Corn: In the same skillet, add corn kernels and sauté for 2-3 minutes until slightly charred.
- Create Sauce: Pour in chicken broth and heavy cream. Bring to a simmer and let reduce for 3-4 minutes.
- Combine: Add cooked chicken back to the skillet. Stir in cooked pasta and mix until everything is well coated with the creamy sauce.
- Finish: Garnish with chopped parsley if desired. Serve hot.
Nutritional Information
Per Serving (Approximate)
- Calories: 520
- Protein: 35g
- Carbohydrates: 45g
- Fat: 25g
- Fiber: 3g
- Sodium: 380mg
Preparation Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Servings: 4
Cooking Tips and Tricks
- Use a heavy-bottomed skillet for even heat distribution
- Don’t overcook the chicken to keep it tender
- For extra flavor, use fresh corn when in season
- Pat chicken dry before seasoning for better browning
- Use low-sodium broth to control salt content
Variations and Substitutions
- Protein Alternatives:
- Substitute chicken with turkey or shrimp
- Use plant-based chicken for a vegetarian version
- Dietary Modifications:
- Use whole wheat pasta for added fiber
- Substitute heavy cream with half-and-half or milk
- Add spinach or bell peppers for extra vegetables
- Spice Variations:
- Add red pepper flakes for heat
- Use smoked paprika for a deeper flavor
- Sprinkle with grated Parmesan cheese
Frequently Asked Questions
Q1: Can I use frozen corn? A: Yes, frozen corn works perfectly. Thaw and pat dry before cooking to prevent excess moisture.
Q2: How can I make this dish lighter? A: Use half-and-half instead of heavy cream, or use a low-fat milk and thicken with a small amount of cornstarch.
Q3: Is this recipe freezer-friendly? A: The pasta is best fresh, but you can freeze the sauce and chicken separately for up to 3 months.
Q4: What pasta shapes work best? A: Penne, fusilli, or rotini are ideal as they hold the creamy sauce well.
Q5: Can I make this ahead of time? A: Prepare components separately and combine just before serving to maintain the best texture.
Storage and Make-Ahead Tips
- Refrigerate in an airtight container for up to 3 days
- Reheat gently with a splash of broth to restore creaminess
- Do not freeze completed dish, as pasta and cream may separate
- Best enjoyed fresh for optimal texture and flavor
Enjoy this quick, creamy, and utterly delicious Chicken Corn Pasta – a guaranteed crowd-pleaser that proves weeknight dinners can be both easy and extraordinary!